Xmas Ale 2 Recipe
Yield: 54 ServingsRecipe by luhu.jp
Ingredients:
8 lbs: Klages malt,
2 lbs: Munich malt,
8 ounce: Chocolate malt,
12 ounce: Honey, (added to the boil,
Not mashed!),
1/2 ounce: Willamette hops, (5.4%) for
45: Min,
1/2 ounce: Willamette hops, (5.4%) for
30: Min,
6 ounce: Fresh ginger, (peeled,
Diced),
Zest of 4 oranges,
, valencia
1 tsp: Whole cloves,
1 tsp: Ground allspice,
5 Sticks: cinnamon, (crunched
Up),
Ale yeast,
Directions:
Use Papazians Step mash technique: 30 minutes at 130 degrees. 30 min-
utes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6
gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15
minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest,
cloves, allspice, and cinnamon. Cool. Pitch yeast. I kept the hop rates
pretty low given that the spicing would be best with a sweeter flavor.
Original Gravity: 1.068 Final Gravity: 1.017 Primary Ferment: 36 hours at
74 degrees Secondary Ferment: 4 days at 67 degrees
Recipe By : larryba@microsoft.com
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
utes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6
gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15
minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest,
cloves, allspice, and cinnamon. Cool. Pitch yeast. I kept the hop rates
pretty low given that the spicing would be best with a sweeter flavor.
Original Gravity: 1.068 Final Gravity: 1.017 Primary Ferment: 36 hours at
74 degrees Secondary Ferment: 4 days at 67 degrees
Recipe By : larryba@microsoft.com
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
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