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Item #
ag99-2714
1.051
IBUs :
20
Color : Mahogany/Brown
1.048
ABV%:
5.4%
1.011
Medium
Grains & Hops
Additives :
2 Cinnamon Sticks, 1 oz Ginger Root, 0.75 oz Sweet Orange Peel
8.5 American 2 Row
1 Lb Crystal 10
2 oz Chocolate
Kettle Mash Tun: Mashout to 170 then Sparge with 170 Water
1 Lb Honey (last 5 Mins of Boil)
Flavor Hops:
Aroma Hops :
Knock - Out Hops :
1 oz Saaz
5 Minutes
ABV% Calculator
Original Gravity
Finishing Gravity
1 oz Cascade
White Labs 028 Edinburgh Ale, Wyeast 1728 Scottish Ale, Safale-04
2. After 10 minutes you can check your temperature. You will be between 149F and 156F assuming you measured your water and grains correctly.
Replace lid and "Mash" for 1 hour. Start to heat your sparge water at this point. You will need enough 200F water for your expected final volume (5 gallons
if you want five gallons of brew).
Basic All Grain Brewing Method. Advanced Brewing Knowledge is Needed.
This Brewing Technique uses a Boil Kettle and "Cooler" Mash Tun.
1. Clean and assemble your mash tun. Add 1 QT 180F water for Every LB of grain to be mashed (Add Water First). By adding water first, you will pre-heat
your mash tun. Stir water until your temperature hits 170F. It is now time to add your CRUSHED grains to the cooler. Gently dough grains in until all grain is
covered by water. Place lid on and continue to step #2.
3. After mashing for one hour, you will want to check for conversion of starch to sugar. This will be done by placing a small amount of grain free wort on a
white plate or bowl. Add one drop of "Tincture of Iodine" to the wort. If it quickly disappears or stays/remains red, you are ready to move on to step #4. If the
iodine turns black, starch is still present, return the lid and run a few test. Calibrate your thermometer. Recheck the temperature of the mash. If both are
accurate, do another iodine test every 20 minutes until conversion is complete.
X 131.25 =
Alcohol by Volume %
7. After fermentation and bottling/kegging, be sure to bring us a sample. With all of this hard work, we know you will want a quick critique of your final
product...and God knows I deserve one for typing this up for you.
5. After ONE HOUR and you have collected enough wort, it is time to start your boil. Keep in mind you will lose approximately 15% of your boil due to
evaporation. If you want five gallons of beer, start with six gallons of wort. You are now on familiar ground. You will simply add your hops as scheduled in the
recipe. No need to add specialty grains, they were in your mash. Be sure to add your wort chiller and Irish Moss for the last 15 minutes of the boil. Add the
Honey, Ginger Root, Cinnamon Sticks, And Orange peel the last 5 minutes of the boil.
4. Conversion is now complete. Slowly drain 1/2 gallon of wort and pour it back on top of your mash. This process (Vorlauf) is used to clear your wort. You
may need to run more than 1/2 gallon. When wort is clear, sparging is your next process. Sparging is no more than rinsing the sweet wort from the grains in
your mash tun. You will want to gently pour 200F water over your grains (try to keep an inch or so of clean water on top of the grain bed). SLOWLY collect
your wort from the spigot at the bottom of your mash tun. This process should take ONE HOUR. If this is rushed, your gravity will be low...take your time!
6. You've made it this far and only have the basics left. Chill your wort as quickly as possible. Add your wort to a clean, sanitized fermentor. Aerate your wort
aggressively and pitch your yeast. You are all grain beer brewing, so I hope you are building yeast starters at this point.
Difficulty :
Cooler Mash Tun: Sparge with 190 - 200 Water
Grain Bill:
YEAST:
Pre-Boil Gravity :
Holiday Cheer All Grain Kit
Dry Hops :
60 Minutes
Boil/Bittering Hops :
Brew Day
/ /
Mash Techniques:
Final Gravity :
A Papazian original. A unique blend of spices, coupled with caramel malt and
a hint of chocolate, lends a Holiday feel to this Brown Ale.
Original Gravity :
Single Infusion: 152 F Until Conversion (Usually 60 Minutes )
Ingredients Included :