BrewBlog: St. Nicholas Christmas Ale MMXI
Specifics
Reference
Style:
Brewer: Nicholas Trandem
Brew Date: September 25, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
11.5/22.7
Bitterness: 40.8 IBU (Tinseth)
BU/GU 0.97
Calories: 138 (12 ounces)
Conditioning: Bottles
ABV: 4.3%
ABW: 3.3%
Bottling ABV: 4.8%
Batch No: 16
OG: 1.042
OG (Plato): 10.47° P
Target OG: 1.047
Reading 1: 1.010  (21 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.012
Real Extract: 3.99° P
App. Atten.: 75.6%
Real Atten.: 61.9%
General Information
Method: Extract
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Extracts
14.00 pounds LME - Light 91.7% of grist
14.00 pounds Total Extract Weight 91.7% of grist
Reference
Grains
1.00 pounds 6.6% of grist
0.26 pounds 1.7% of grist
1.26 pounds Total Grain Weight 8.3% of grist
Adjuncts
2.25 pounds Honey (Orange Blossom)  
Miscellaneous Ingredients (Non-Fermentable)
2oz Sweet Orange Peel @ 10 minutes  
2 Cinnamon Stick @ 10 minutes  
2oz Ginger Root @ 10 minutes  
Reference
Hops
2.00 ounces 4.5% Leaf @ 60 minutes
Type: Bittering
Use: Boil
9 AAUs
1.00 ounces 4% Leaf @ 10 minutes
Type: Aroma
Use: Aroma
4 AAUs
1.00 ounces 4.3% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil
4.3 AAUs
1.25 ounces 7.5% Leaf @ 60 minutes 9.4 AAUs
5.25 ounces Total Hop Weight 26.7 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: American Ale II
Manufacturer: Wyeast
Product ID: 1272
Type: Ale
Flocculation: High
Attenuation: 74%
Temperature Range: 60–72°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

Steep grains at 150-160° for 30mins. Remove grains, bring to boil, add extract, honey, and Cascade and boil for 60mins. Add ginger, cinnamon, and orange peels and boil for 8 minutes. Add Saaz and boil for 2 minutes. Cool, transfer into fermenter, pitch yeast.

Fermentation
Primary: 7 days @ 68° F
Secondary: 14 days @ 68° F
Tasting Reviews
3 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
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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