14 October 2005

Hookarm's Dark Holiday Ale

This recipe is a result of having dead yeast at brew time. Then I broke my leg. Now that I'm able to get around, we're going to try to squeeze in a Christmas or, more politically correct, Holiday beer. I think we'll start with the base recipe and add the spices from the Jul Øl. So, without further ado:

  • 5 lb dark DME
  • 60L Crystal Malt 1/3 pound
  • chocolatee Malt 2.5 oz
  • Perle Hops 6% AA 3/4 oz 60 minutes
  • Mt. Hood Hops 6% AA 3/4 oz 30 minutes
  • Tettnanger Hops 5% AA 2/3 oz 10 minutes
  • 3 vanilla beans chopped
  • 1 tsp crushedcardamomm
  • lager yeast

Steep grains in 1 gallon of water at 150F for 30 minutes. Strain. (Optional:You can bring a quart of water to 170F while the grains are steeping. After straining, slowly pour the water over the grains to sparge.) Add DME and bring to a boil. Add the hops as described above. At the end of the boil, add the vanilla bean andcardamomm. Cool to 80 degrees and pitch yeast. Ferment for one week. Bottle with 3/4 cup corn sugar.

OG = 1040

Normally, I would bottle this in a amber, 2 liter growler or bottle. You want to share a holiday beer.

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posted by Jeff Holt at 14:06

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