Thursday, November 15, 2007

Brew #54: Christmas Ale

Inspired by the upcoming season I've decided to make a strong and malty brew with a subtle hint of spices. This brew should be a nice sipping beer for Christmas. I suspect that it'll end up similar to an English Old Ale because of the muscovado sugar.

The yeast pack was smacked on Sunday and it had not really expanded fully when I made the starter wort on Tuesday evening. Anyway, after about 12 hours there were lots of activity on the magnetic stir plate. The yeast is known for its impressive capability of flocculating. After the fermentation was over large clumps of yeast where spinning around the erlenmeyer flask. When the stir plate stopped all yeast fell straight down to the bottom. Kind of cool, but I hope it ferments out my beer before deciding to clump together in the bucket.

The batch was brewed 2007-11-15.

English Old Ale
25 liters. All grain, batch sparge
63 EBC (Dark brown)
30 IBU
4000g Pale malt
1400g Amber malt
1000g Rauchmalz
830g Münchener malt
400g Crystal malt
300g Dark crystal malt
300g Special B
100g Pale chocolate malt
500g Billington's Unrefined Dark Muscovado Cane Sugar
6 cm cinnamon bark
1 small vanilla bean
68C, 60 min
76C, 10 min (mashout)
72% efficiency
40g Northern Brewer pellets, 10.0%, 60 min
30g Saaz pellets, 2.0%, 10 min
Wyeast 1968 London ESB Ale Yeast, production date 2007-04-30, 2 liter starter on stir plate
90 min
Water treatment:
2 ts calcium carbonate
1/2 ts calcium chloride
OG: 1.081 FG: 1.024 abv: 7.5%

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