*For starters, I found this recipe on Homebrewtalk.com*
I thought it looked like a tasty and doable recipe so I plugged it into the BIABacus to try to get a more precise recipe. I have very little brewing experience and I very well may be getting too excited too quickly (I tend to do that). I have listed the original recipe below and attached my BIABacus file that I made based on this recipe. I want to also give you my step by step plan and hopefully I can get some good feedback before I brew!
Yeast: Safale-05
Batch size: 5 gallons
OG: 1.077
FG: 1.015
IBU: 36
Boiling time: 60 minutes
Color: 17
Primary Fermentation: 3 weeks
Grains:
US 2-row malt 13lb 0oz (84.1%) In Mash/Steeped
UK Medium Crystal 8.00oz (3.2%) In Mash/Steeped
Belgian Special B 8.00oz (3.2)% In Mash/Steeped
German Wheat Malt 4.00oz (1.6%) In Mash/Steeped
US Chocolate Malt(350L) 3.20oz (1.3%) In Mash/Steeped
Sugar-Honey 1lb 0oz (6.5%) End of Boil
Hops
Centennial (9.4% AAU) 1.00oz Bagged whole hops 60 min
Centennial (9.4% AAU) 1.00oz Bagged whole hops 30 min
Centennial (9.4% AAU) 1.00oz Bagged whole hops 5 min
Other Ingredients
Irish Moss 0.01oz used in boil
Vanilla Beans 1
Orange Peel, Bitter 1Tbs
Cinnamon Stick 1
Ginger Root 1Tbs
Single Step Infusion (67C/152F)
Recipe Notes
Make a tea prior to bottling by boiling a quart of the beer with the above spices and priming sugar for about a minute to combine. Add mixture to a french press and let sit for 155 minutes. Then add to bottling bucket.
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Step 1: Bring 8 gallons of strike water to 154F
Step 2: Dough in all grains and let soak for 90 minutes (based on The Commentary)
Step 3: Do iodine test and pull bag if clear
Step 4: Bring to a boil
Step 5: Add 60 minute hops
[Add Whirfloc now?]
Step 6: Add 30 minute hops
[Insert immersion chiller to sanitize]
Step 7: Add 5 minute hops
Step 8: Flame out
Step 9: Stir in honey
Step 10: Place kettle in ice bath and turn on water for immersion chiller, bring down to 70F
Step 11: Transfer to fermentor and aerate, add rehydrated yeast (1 package safale-05)
Step 12: Let sit in 65F fermentation chamber for 30 days
Getting Ready for My First BIAB - Holiday Ale
Post #1 made 7 years ago
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