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X-Mas Ale 2018

Brewed: 10/21/2018  


Ever since I started brewing (way back in 2009), I've always brewed a seasonal X-Mas Ale Winter warmer. It is always a pretty big beer with lots of caramel and usually has a little extra spice or other flavor to add to the festivity. 

The 2018 version of the X-Mas Ale uses a small amount of Peanut Butter extract to complement the nutty flavor that WY2072 American Ale II yeast tends to give my beers, I don't intend to overpower the beer with the peanut butter flavor. I am hoping it will be more of a accent note.

This version uses a little bit less color malts, lightening up the color this year. Should be less chocolate flavor and more caramel. 


Xmas2018_Full.jpg


For more about SheppyBrew X-Mas Ales, check out X-Mas Ales on my Blog.

For a list of all the X-Mas Ales on this website, see X-Mas Ales 2009 - 2018

X-Mas Ale 2018 --- Batch 1

Style Winter Seasonal Beer Batch Size 6.50 gal
Type All Grain Boil Size   8.75 gal
Brewhouse Efficiency   70.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.061 SG Estimated FG 1.015 SG
Recipe Bitterness 26.3 IBUs (Rager) Alcohol by Volume 6.0 %
BU : GU   0.434        
Recipe Color 15.2 SRM
Color
   
Measured OG:   1.059    Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU
3.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 83.2 %
2 lbs Munich Malt - 30L (30.0 SRM) Grain 3 12.8 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 3.2 %
2.0 oz Midnight Wheat Malt (550.0 SRM) Grain 5 0.8 %
0.500 oz Columbus (Tomahawk) [14.20 %] - First Wort 60.0 min Hop 6 26.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.0 pkg American Ale II (Harvested) (Wyeast Labs #1272) [125.00 ml] Yeast 8 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
2.00 oz Peanut Butter Flavoring (Secondary 3.0 days) Flavor 10 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.53 qt of water at 163.7 F 152.0 F 60 min


Batch sparge with 2 steps (1.37gal, 4.38gal) of 168.0 F water

Recipe Notes
Make starter a couple days in advance of brew day.
3g chalk in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=67,Mg=8,Na=21,SO4=50,Cl=23,HCO3=157
Mash as instructed.
60 minute boil making additions as instructed in recipe.
Cool wort to as close to 60F as possible. Add to fermenter. Aerate wort and pitch yeast.
Ferment at 60F for 24 hours or so. Try to keep fermentation between 60 and 65 for a couple days, then let the temperature go where it want to.
After the initial fermentation is done, rack to secondary fermentor along with flavoring extract.

Brewing Record

Brew Date:  10/21 Strike Temp:   172
Mash Temps:  150 156 158 154
Pre-boil OG   1.050 (1.050 SG)   Pre-boil Vol   9 (8.75 gal)
Actual Mash Efficiency   Pitch Temp   66 
Fermentation            
Day 1: 
Day ... 
Day ... 

Click here to see previous recipes
 
Brewing Notes:
10/20/2018 esheppy
Bought ingredients yesterday. Made starter today. Brewing tomorrow.
10/21/2018 esheppy
Brew day today. Everything went fine. Waiting for the yeast to get started.
10/22/2018 esheppy
Very active (and full). Put in blow-off tube. 65f.
10/26/2018 esheppy
Took out blow-off tube. Lots of kraussen around still. 70F. 1.015
11/05/2018 esheppy
I think fermentation is done. Just waiting for a keg. 1.013 FG. 69 degrees.
11/06/2018 esheppy
Kegged with 2oz of the peanut butter flavoring. Base beer tastes nice. Put about a gallon in scallywag.
11/08/2018 esheppy
Taste. Flat. Taste the Peanut butter. Seems like about the right amount. Need to clarify.
11/11/2018 esheppy
Had another taste. Really like the flavor. Needs more co2. Clarity getting better
Comments:
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