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B.P.O. (anniversary beer)
Seasonal/Winter Specialty Spiced Beer • Extract • 5 gal
spiced winter brew... made for my woman as an anniversary gift
January 16, 2007 am 10:53am
3.5/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3 lbs
Crystal; John Bull
Crystal; John Bull
A blend of ale and crystal malt. Excellent for brewing strong ales, porters and stouts.
- 1 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 2 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 4 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 3 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 1 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Cascade - 7.3 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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. 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. 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.
Notes
to begin, bring the 3 gallons of water to a boil with 1 cinnamon stick accompanying it in the brew pot. the extracts are slightly different, john bull crystal doesn't seem to exist anymore, so i used muntons dried crystal extract. when you add the extracts, throw in 12 of those (non-minty) cherry flavored candy canes. also, during the last fifteen minutes, add 1 oz of sweet orange peel, and 3 of your favorite holiday teabags and lastly, in the last five minutes, add 3 more holiday style teabags we actually used a yeast culture from my belgian strong ale (goregrind dark in which we used the whitelabs ten year anniversary belgian blend), mixed with safbrew t-58, and safbrew t-56
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.108 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.021 | 0.995 - 1.035 | |
| Color: | 40.3 SRM | 1 - 50 | |
| Alcohol: | 11.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 27.2 IBU | 0 - 100 | |
Discussion
not what i expected/intended, but still great
2007-01-16 10:58am
basically, i intended for this to be sweet, spiced, and dark.... it's one and a half out of three. came out dark as night, thick, rich (almost liquid bread, like a dopplebock made with an ale yeast). but, the spices are more a faint flavor in the finish, and a background in the aroma, and the sweetness is mellowed, by a bready, thick and flavorful arrangement of bitter dark fruit and crystal malt flavors. will give a better/final review once it is carbonated and we - me and the person i made it for (jayme, the love of my life) - each have a nice chilled glass of it.
AGGRAVATING
2007-02-09 12:29pm
I LOWERED IT FROM A RATING OF FOUR OUT OF FIVE, DOWN TO A THREE. IT STILL TASTED THE SAME (WHICH WAS A NICE FLAVOR), BUT THE FREAKIN CARBONATION DIDN'T TAKE!!! GRR!!!! I PUT COOPERS CARB DROPS IN EVERY BOTTLE, AND IT CAME OUT FLAT.. LUCKILY FOR ME, IT STILL IS VERY TASTY, AND MY GIRL LOVES THE FLAVOR, AND PREFERS BEER WITH LITTLE TO NO CARBONATION, BUT I AM STILL ANNOYED THAT IT DIDN'T WORK. ANYONE HAVE A CLUE AS TO WHY THIS WOULD HAPPEN?
carbonation
2007-02-13 4:37pm
I have heard that higher gravity beers (1100 and up) tend to take longer carbonating. I brewed an Imperial stout with og of 1110, it has been in the bottles about 6 weeks with little carbonation so far. Im not worried as of yet because I am planning on aging the majority of it for atleast 6 months. However if after 2-3 months, if I have little carboantion I will probably take steps to remedy the problem.
Tabs vs. Priming Sugar
2007-02-14 3:40pm
I tried my first brew with Carb Tabs too, and it came out flat with floating white thingies...I read that this was from a manufacturing error sometime in October thru December? I wonder if the error made the tab less effective? My next brew was carbonated with corn sugar, and it already has more carbonation in about 1/3 the time that I left the tabs in.
Question about priming
2007-02-16 10:57am
Hey, I was wondering if you use the maple syrup and/or molasses when you prime, or if that's supposed to be boiled in the wort and a typical priming sugar is used later on. Thanks!
to those who left me comments on my carbonation problem
2007-02-19 1:55pm
thank you! to chase and ipacraig....thanks for your input.....maybe i did get a batch of carb drops that just don't work right like you said. i bottled it 6 weeks ago and it is still 100 percent flat... i also have a theory on another possibility. a few weeks after posting this, my buddy chad (on this site as "wort_head") told me that if you make some thing high gravity the best way to ensure carbonation is to bottle in 750's and add a few flakes of dry yeast to each bottle to dlkearns....from what i've read, you can use sweet/dark adjuncts as priming sugar (it will also let more flavors from those ingredients into the brew without fully converting them to alcohol, thereby sweetening the batch) using them in the boil will have different flavor results, and yield a much higher potential abv..... however, you should to some research as to how much of which types of sugars/syrups/malts to use when using anything other than corn sugar or cane sugar for priming. if you use too much, you risk botle explosion, if you use too little, you get a flat beer (like mine, haha)
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