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X-Mas Ale 2017

Brewed: 11/19/2017  


Ever since I started brewing (way back in 2009), I've always brewed a seasonal X-Mas Ale Winter warmer. It is always a pretty big beer with lots of caramel and usually has a little extra spice or other flavor to add to the festivity. 

This year, the recipe reduces the OG and therefore the ABV. I have reduced the crystal malts a bit as well.

For flavoring, I am adding Blueberry extract to use us the extract that I used for the last Boo Berry Wheat recipe that I made. I'm not sure how much Blueberry flavor will come through. 

I used American Ale II yeast in the 2017 recipe because I had some harvested that I wanted to use up. 

Despite being lower in alcohol, it is still be perfect for sipping by the fireplace on a cold winter evening with family and friends. In fact, perhaps less alcohol helps.



For more about SheppyBrew X-Mas Ales, check out X-Mas Ales on my Blog.

For a list of all the X-Mas Ales on this website, see X-Mas Ales 2009 - 2017



X-Mas Ale 2017 --- Batch 1

Style Winter Seasonal Beer Batch Size 5.50 gal
Type All Grain Boil Size   7.71 gal
Brewhouse Efficiency   70.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.058 SG Estimated FG 1.014 SG
Recipe Bitterness 30.5 IBUs (Rager) Alcohol by Volume 5.8 %
BU : GU   0.525        
Recipe Color 20.0 SRM
Color
   
Measured OG:       Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU
3.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 78.4 %
2 lbs Munich Malt - 30L (30.0 SRM) Grain 3 15.7 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 3.9 %
4.0 oz Midnight Wheat Malt (550.0 SRM) Grain 5 2.0 %
0.500 oz Columbus (Tomahawk) [14.20 %] - First Wort 60.0 min Hop 6 30.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.0 pkg American Ale II (Harvested) (Wyeast Labs #1272) [125.00 ml] Yeast 8 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
3.00 oz Blueberry Extract (Bottling 5.0 mins) Flavor 10 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 15.94 qt of water at 163.7 F 152.0 F 60 min


Batch sparge with 2 steps (1.40gal, 3.86gal) of 168.0 F water

Recipe Notes
Make starter a couple days in advance of brew day.
3g chalk in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=67,Mg=8,Na=21,SO4=50,Cl=23,HCO3=157
Mash as instructed.
90 minute boil making additions as instructed in recipe.
Cool wort to as close to 60F as possible. Add to fermenter. Aerate wort and pitch yeast.
Ferment at 60F for 24 hours or so. Try to keep fermentation between 60 and 65 for a couple days, then let the temperature go where it want to.
After the initial fermentation is done, rack to secondary fermentor along with blueberry extract.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.048 SG)   Pre-boil Vol   (7.71 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

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