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Coffin Bone Seasonal

Coffin Bone Seasonal

Seasonal/Winter Specialty Spiced Beer • Partial Mash • 3.5 gal

Joules

German Forest Honey and German Hops

October 2, 2014 am 06:24am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 3.5 gal)

  • 0.5 lbs German Dark Crystal

    German Dark Crystal

  • 1.66 lbs English Amber Malt

    English Amber Malt

    Roasted malt used in British milds, old ales, brown ales, nut brown ales.

  • 1 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 3.3 lbs Amber Liquid; Alexanders

    Amber Liquid; Alexanders

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 1 lbs Wheat Dry; Brewferm

    Wheat Dry; Brewferm

    Highest quality malt extract powder. Does not contain any proteins.

  • 0.5 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 oz Tettnanger - 3.9 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.5 oz Tettnanger - 6.3 AA% whole; boiled 40 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.5 oz Tettnanger - 6.3 AA% whole; boiled 10 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 5 ea Cinnamon (stick) - (omitted from calculations)

    Cinnamon (stick)

    Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.

  • 0.5 oz Orange Peel (dried) - (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: B - Seasonal/Winter Specialty Spiced Beer

Range for this Style
Original Gravity: 1.070 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 19.2 SRM 1 - 50
Alcohol: 7.5% ABV 2.5% - 14.5%
Bitterness: 37.6 IBU 0 - 100

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