BrewBlog: St. Nicholas Christmas Ale MMX
Specifics
General Information
Method: Extract
Cost: 92.64

BYO 15th Anniversary Ale

Also needed: White Labs WLP028 (Edinburgh Scottish Ale) 2qt. starter, ¼ tsp. yeast nutrients for fermentation.

Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Extracts
22.75 pounds LME - Light 75.2% of grist
22.75 pounds Total Extract Weight 75.2% of grist
Reference
Grains
3.75 pounds 12.4% of grist
1.88 pounds 6.2% of grist
1.00 pounds 3.3% of grist
0.50 pounds 1.7% of grist
0.36 pounds 1.2% of grist
7.49 pounds Total Grain Weight 24.8% of grist
Adjuncts
4.00 pounds Turinado Sugar  
Miscellaneous Ingredients (Non-Fermentable)
2tsp Yeast Nutrient @ 5 minutes  
Reference
Hops
2.00 ounces 18% Leaf @ 90 minutes
Type: Bittering
Use: Boil
36 AAUs
2.00 ounces Total Hop Weight 36 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Abbey Ale
Manufacturer: White Labs
Product ID: WLP530
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 66–72°F
Amount: 2000 ml
Water Profile

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Procedure

In a large steeping bag, steep the crushed grains at 152° F(67° C) for 45 minutes in 5.0 qts. (4.8 L) of water. Rinse grain bag with 2 qts. (2 L) of water at 170° F(77° C). Add water to make 3.0 gallons (11 L) and heat wort to a boil, adding roughly half the malt extract at boil start. Boil for 90 minutes, adding hops near beginning. If wort volume dips below 2.5 gallons (9.5 L), top up with boiling water. Add sugar, nutrients and remaining extract for final 5 minutes of boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L), aerate and pitch yeast. Aerate thoroughly, preferably with oxygen, and pitch yeast from yeast starters. Eight to 12 hours later, before high kräusen is reached, aerate a second time for 30-45 seconds. Ferment at 65° F(18° C), watching that the fermentation temperature doesn't climb. (The Trappist yeast will start producing too many "Belgian-y" characteristics, and the Scottish ales more esters than you want, as you approach 70° F / 21° C). The day after high kräusen, add the second dose of yeast nutrients. (Boil them in water for 5 minutes before adding. Use as little water as possible for this.) When fermentation slows greatly, let temperature climb to 70° F. When fermentation finishes, let beer sit at 70° F(21° C) for 3-4 days (just to make sure it really has finished), then cool and transfer to a keg for carbonation. This beer conditions quickly, even though it is a strong ale.

Fermentation
Primary: 7 days @ 65° F
Secondary: 14 days @ 70° F
Tasting Reviews
2 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Print Log Print Recipe Output to Beer XML
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