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Yulefire
Old Ale • Partial Mash • 6 gal
Holiday Ale for Ovio's Christmas Party. Winter Warmer, possibly with spices, less "meaty", more malty
October 22, 2005 pm 05:12pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 6 gal)
- 13 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- .75 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2.0 lbs
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- .75 oz
Magnum - 14.5 AA% whole; boiled 70 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .75 oz
Willamette - 5.0 AA% whole; boiled 20 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Willamette - 5.0 AA% whole; boiled 2 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tsp
Burton Salts - (omitted from calculations)
Burton Salts
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Protein Rest - then a standard Mash, with a small decoction late in the mash to develop caramels. Spices to consider: Ginger, Vanilla (Oak Chips?) Cloves, Coffee?
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.019 | 1.015 - 1.022 | |
| Color: | 12.9 SRM | 10 - 22 | |
| Alcohol: | 8.1% ABV | 6% - 9% | |
| Bitterness: | 44.3 IBU | 30 - 60 | |
Discussion
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