26 September 2011

Randy's Christmas Ale

Yet another brew from Randy Mosher's Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass. Normally I would have brewed this a little earlier in the month, but the heat has been a little too much to take, so I brewed it yesterday.


Randy's Christmas Ale
Belgian Specialty Ale

Type: All Grain Date: 9/25/2011
Batch Size: 6.00 gal Brewer: Jeff Holt
Boil Size: 8.38 gal Asst Brewer:
Boil Time: 90 min Equipment: Jeff's Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.19 %
4.00 lb White Wheat Malt (2.4 SRM) Grain 17.73 %
2.50 lb Oats, Flaked (1.0 SRM) Grain 11.08 %
1.50 lb Brown Malt (65.0 SRM) Grain 6.65 %
1.50 lb Munich Malt (9.0 SRM) Grain 6.65 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.43 %
0.06 lb Carafa III (525.0 SRM) Grain 0.27 %
1.50 oz Northern Brewer [7.00 %] (90 min) Hops 27.2 IBU
1.00 oz Fuggles [5.00 %] (30 min) Hops 9.3 IBU
0.50 oz Northern Brewer [7.00 %] (30 min) Hops 6.5 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.2 IBU
1.00 oz Coriander Seed (Boil 5.0 min) Misc
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.083 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.32 % Actual Alcohol by Vol: 0.65 %
Bitterness: 45.2 IBU Calories: 43 cal/pint
Est Color: 19.7 SRM Color:
Color
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 22.56 lb
Sparge Water: 4.04 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 28.20 qt of water at 161.4 F 150.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 84.0 days
Storage Temperature: 52.0 F
Notes
Toast the oats at 300F for 15 minutes the day before. Let cool.

Add the following spices together: 250ml Creme de Cacao liqueur, 600 ml Triple Sec, 50 ml Benedictine Liqueur (optional), .25 tsp black pepper (crushed), 1 tsp vanilla extract, 2 tsp cassia buds (ground), 1 tsp orange blossom water, .25 tsp aniseed, 3 oz coriander, cracked. Add at kegging

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posted by Jeff Holt at 09:38

7 Comments:

Blogger Chris Webb said...

Mine is in the secondary and will move to the keg for aging until Christmas. I have questions about the liquor and spice mix added at kegging:

1. Any sanitation needed for the spices?
2. I suppose the liquor has enough alcohol in it not to worry about sanitation...
3. Loose spices in the keg, or in a bag?

3:06 PM  
Blogger Chris Webb said...

Mine is in the secondary and will move to the keg for aging until Christmas. I have questions about the liquor and spice mix added at kegging:

1. Any sanitation needed for the spices?
2. I suppose the liquor has enough alcohol in it not to worry about sanitation...
3. Loose spices in the keg, or in a bag?

3:07 PM  
Blogger Jeffrey said...

Sorry, forgot that part. The spices will soak in the liquor which will sanitize it, as you said. I will pour the liquor and spices through a coffee filter lined strainer, and just add the liquor to the keg.

3:32 PM  
Blogger Chris Webb said...

Thanks. I mixed up my spice and liquor tonight and will let sit overnight before straining into keg. (enough time to marry flavors?)

If I read the recipe correctly, not all of it goes - only 12.5 oz.

7:17 PM  
Blogger Jeffrey said...

I usually soak the spices (or oak chips) during primary fermentation.

7:45 PM  
Blogger Jeffrey said...

I will sanitize the strainer and the bowl I am straining into. I didn't worry about the spices being added to the alcohol.

1:57 PM  
Anonymous Angie said...

which Simple single infusion mash for use with most modern well modified grains . Carbonation and Storage Carbonation Type. Thanks.

9:03 AM  

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