Brew Log History
Target 66°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.75 oz |
Magnum0.75 oz Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
47.91 |
42.9% |
|
1 oz |
Styrian Goldings1 oz Styrian Goldings Hops |
|
Pellet |
5.5 |
Boil
|
10 min |
8.49 |
57.1% |
|
1.75 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.75 oz |
Magnum (Pellet) 0.74999999828443 oz Magnum (Pellet) Hops |
|
47.91 |
42.9% |
|
1 oz |
Styrian Goldings (Pellet) 0.99999999771257 oz Styrian Goldings (Pellet) Hops |
|
8.49 |
57.1% |
|
1.75 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.31 gal |
Mash In |
Infusion |
-- |
152 °F |
60 min |
|
3.7 gal |
Mash Out |
Sparge |
-- |
170 °F |
10 min |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 oz |
Sweet Orange Peel
|
|
Flavor |
Boil |
-- |
Notes
BRICKWARMER HOLIDAY RED (All Grain) Official NORTHERN BREWER Instructional Document
This strong-ish American amber ale is built for the cold: a substantial gravity for snowy weather, but a fast turnaround so you can get some holiday cheer from fermentor to pint ASAP. Malty but not too sweet, just enough bitterness to balance, a de nite but not overstated citrus hop pro le (bolstered by real citrus!), this is far from your normal holiday ale.Its saturated copper-red hue comes from a blend of malts: pale choco- late adds a warm, toasty dimension and suggestions of black tea to the g-and-toffee pro le of two authentic English caramel malts. The earthy and dark dried-fruit char- acter of the malt segues into bright oral citrus, thanks to the resinous lime-and- owers velvet punch of Styrian Goldings (Celeia) and a charge of sweet orange peel at the end of the boil!
O.G: 1.062 READY: 4 WEEKS
Suggested fermentation schedule: - 1–2 weeks primary, 1–2 weeks secondary,
1–2 weeks bottle conditioning
MASH INGREDIENTS
- 8 lbs. English Maris Otter
- 1 lb. Torre ed Wheat
- 1.5 lbs Ashburne Mild
- 0.5 lbs. English Dark Crystal
- 0.25 lbs. Bairds Carastan Malt
- 0.25 lbs. Fawcett Pale Chocolate Malt
BOIL ADDITIONS & TIMES
- 3/4 oz. US Magnum (60 min)
- 1 oz. Styrian Goldings (Celeia) (10 min) - 1 oz. Sweet Orange Peel (0 min)
YEAST
- DRY YEAST (DEFAULT): Safale S-04 Ale Yeast. Optimum temp: 64–75° F
- LIQUID YEAST OPTION: Wyeast 1028 London Ale. Optimum temp: 60–72° F.
- LIQUID YEAST OPTION: White Labs WLP013 London Ale. Optimum temp: 66–71° F.
PRIMING SUGAR
- 5 oz Priming Sugar (save for Bottling Day)
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
3/4 oz. US Magnum (60 min)
1 oz. Styrian Goldings (Celeia) (10 min)
1 oz. Sweet Orange Peel (0 min)
YEAST
DRY YEAST (DEFAULT): Safale S-04 Ale Yeast. Optimum temp: 64–75° F
LIQUID YEAST OPTION: Wyeast 1028 London Ale. Optimum temp: 60–72° F.
LIQUID YEAST OPTION: White Labs WLP013 London Ale. Optimum temp: 66–71° F.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-11-03 01:34 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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