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Black Santa
Seasonal/Winter Specialty Spiced Beer • All Grain • 10 L
Could be the winter brew of this year
October 20, 2009 am 09:50am
5.0/5.0 1 rating
Ingredients (All Grain, 10 L)
- 0.5 kg
German 2-row Pils
German 2-row Pils
- 1.87 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.29 kg
Crystal 100; Bairds Malt
Crystal 100; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- 0.05 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.55 kg
Caramel Malt 10L; Briess
Caramel Malt 10L; Briess
Candylike sweetness, mild caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.7 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 12 g
Northern Brewer - 10.5 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 15 g
Czech Saaz - 3.5 AA% whole; boiled 20 min
Czech Saaz
Very mild. 'Noble'.
- 15 g
Czech Saaz - 3.5 AA% whole; boiled 2 min
Czech Saaz
Very mild. 'Noble'.
- 5 g
Cinnamon (stick) - sinnamon (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 tsp
Cardamom (Whole) - cardemom (omitted from calculations)
Cardamom (Whole)
Cardamom pods have an intense, pungent, sweet flavor.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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 23C ± 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
Even Juniper berrys should be added to the brew, and cloves. 10 of each
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.085 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.017 | 0.995 - 1.035 | |
| Color: | 23.0 SRM | 1 - 50 | |
| Alcohol: | 9.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 38.1 IBU | 0 - 100 | |
Discussion
Over all good winter beer
2010-11-06 12:02am
Brew this in the summer and have some taste for christmas.Then age the rest of the batch for next christmas. Ins a very tasty beer that fits like a glove to the fat food of christmas. Its a wonderful beer, even though its a bit strong
very high rated.
2011-12-23 7:44pm
I have now tasted this brew for the second year. Its the third christmas its been with me. But now the batch is finished. Still a very highlight in the dark season. Very good.
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