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HOLY $H!T, It's Christmas (again).
Happy ChristmaKwanzaKah or whatever... I'm just in it for the alcohol, and there's a lot in this one.
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | HOLY $H!T, It's Christmas (again). | Style: | Spiced Fruit Beer | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 18 IBU | |||||
| OG: | 1.086 | FG: | 1.013 | |||||
| Alcohol: | 9.4% v/v (7.4% w/w) | |||||||
| Water: | 1 TBS 5.2 mash stabilizer. | |||||||
| Grain: | 10 lb. American 2-row 1 lb. American crystal 60L 8 oz. Dextrine malt (Cara-Pils) 1 lb. American crystal 120L |
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| Mash: | 80% efficiency | |||||||
| Mash at 155°F for 60 minutes. Pull 1 gallon decoction and add to 1 gallon boiling water. Reintroduce to mash to bring to 165°F and hold for 10 min. Continuous sparge with 170-180°F water to collect 7 gallons in brewpot. | ||||||||
| Boil: | 60 minutes | SG 1.067 | 7 gallons | |||||
| 8 oz. Light Brown sugar 8 oz. Honey 2 oz. Molasses 49 oz. Oregon Cherry Puree |
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| Bring to boil, remove from heat and 8 oz Brown Sugar, 2 oz Molasses and 1 oz Hallertau hops. At 30 min add 0.5 oz of Hallertau hops and 2 cinnamon sticks. At 45 min add 0.5 oz Hallertau hops, 8 oz honey, 1 tsp Irish moss, 1 more cinnamon stick 1/8 tsp ground cardamom, 1 tsp whole cloves, 1 tsp grated ginger, 1/2 whole nutmeg (grated), 1/8 tsp ground allspice and 1/8 cup pure vanilla extract for last 15 minutes of boil. Add cherry puree at flameout. (MAKE SURE NOT TO USE OUNCES OF CINNAMON AND SPICE AS LISTED IN THE HOPPING SCHEDULE!!!) |
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| Hops: | 1.5 oz. Hallertau (3.8% AA, 75 min.) 2 oz. 1 Cinnamon Stick, ground (30 min.) 1 oz. 1 Cinnamon Stick, ground (15 min.) 1 oz. 1 tsp Ground Cardamom (15 min.) 1 oz. 1 tsp Whole Cloves (about 30) (15 min.) 1 oz. 1/2 of a whole nutmeg, ground (15 min.) 1 oz. 1 tsp Grated Ginger (15 min.) 1 oz. 1/8 cup Pure Vanilla Extract (15 min.) 1 oz. 1 tsp Ground Allspice (15 min.) .5 oz. Hallertau (aroma) |
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| Yeast: | White Labs 007 from a previous APA batch. | |||||||
| Log: | Ferment in primary at 70° F for 3 to 7 days or until airlock stops bubbling. Allow 1 week in secondary at 70° F, then keg and force carbonate, serving young to accentuate spices and yeast esters. | |||||||
| Carbonation: | 2.5 volumes | Keg: 12.3 psi @ 40°F | ||||||
| Keg and force carbonate to 2.5 volumes (12.3 psi @ 40° F). | ||||||||
Recipe posted 11/22/10.
