• Registrerad: 2014-08-19
  • Inlägg: 3

Julöl/Christmass Beer

Hello everyone,

Moved to Sweden and love the Julöl/Christmass Beer and would like to make some this year.  Afraid I cant remember which was my favorite but I liked most of them.

Searched the forum (and others) and have come up with the following recipe and would appreciate some feedback.

Batch Size (fermenter):59.00 l
Boil Size: 66.37 l
Boil Time:60 min Equipment:98L Pot
End of Boil Volume64.48 l Brewhouse Efficiency: 67.00 %

Estimated OG 1061
IBU 22.7
Colour 44.7 EBC
ABV 6.3%

Ingredients
10.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) 58.1 %
6.00 kg Pilsner (Weyermann) (3.3 EBC) 34.9 %
0.60 kg Caramel/Crystal Malt -80L (157.6 EBC) 3.5 %
0.60 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) 3.5 %

70.00 g Challenger [8.00 %] -Boil 60.0 min Hop 5 21.4 IBUs
20.00 g Fuggles [4.70 %] -Boil 10.0 min Hop 7 1.3 IBUs
20.00 g Fuggles [4.70 %] -Boil 0.0 min Hop 10 0.0 IBUs


100.00 g Ginger Root (Boil 12.0 mins)
7.00 Items Cinnamon Stick (Boil 5.0 mins)
3.00 Items Orange Peel, Sweet (Boil 5.0 mins)

2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]Yeast

Im not sure on the spices/fruits, was thinking possibly adding some cloves, cardamom and raisons but don’t want to make it over powering.

Would one option be to make it without any spices or fruits then add them into the fermenters (after a short boil), this would then allow me to make two different beers and maybe keep some of the aroma of them by not losing it as it gets pushed out during the vigorous fermentation stage.

Ive got a reasonable selection of hops and some Belgian biscuit malt but can order additional things as well if needed.

Thanks in advance

Dave

  • Registrerad: 2010-01-16
  • Inlägg: 662

Sv: Julöl/Christmass Beer

100g of ginger is a lot! The rest of the spices I have no experience from.

Your volume is quite big, have you been brewing a lot earlier? Have you brewed something similar before? I would recommend a small volume to start with before you are sure about the recipe.

/Peter

En av medlemmarna i hembryggargänget Fear Wolf Brewery:
Blogg: http://fearwolf.blogspot.se
Facebook: https://www.facebook.com/pages/Fear-Wolf-brewery/392281610808876
Presentation: http://www.humle.se/punbb/viewtopic.php?id=5717

Webbplats

  • Registrerad: 2014-08-19
  • Inlägg: 3

Sv: Julöl/Christmass Beer

Thanks Peter,

Yes Im also thinking that 100g of ginger may be too much, I will probably reduce that.

Im somewhat limited in my system in that Ive got big pots and over the side elements so I need to make double batches as the elements have minimum levels, its normally not a problem as most of my batches are well tested recipes.

Ive brewed a fair few ales and lagers with the system but have not made any darker beers.

Thanks

Dave

4 Svar av jonash Senast ändrad av jonash (2014-08-20 19:07:35)

  • Från: Göteborg
  • Registrerad: 2005-04-25
  • Inlägg: 224

Sv: Julöl/Christmass Beer

Wrote in the wrong thread smile

  • Från: Linköping
  • Registrerad: 2011-02-25
  • Inlägg: 361

Sv: Julöl/Christmass Beer

2 packs of dry yeast is one package of under pitch, any reason for that?

  • Registrerad: 2014-08-19
  • Inlägg: 3

Sv: Julöl/Christmass Beer

Mankang, have not given the yeast too much thought to be honest but you are probably right, might make a starter.

I dont have a chiller and use a method called "No Chilling" which is pretty popular in Australia where I started brewing.  Basically after the whirlpool you drain the wort into clean plastic containers and seal the lid whilst its still hot and let them cool slowly.  You need to adjust your hop schedule for this (which im still learning slowly as 60L of wort does not cool slowly, it can take me 30mins just to whirlpool).  But a major advantage is that I can use the same wort for starters and take my time before pitching yeast.

I will probably use a different yeast for one batch.

Im limited by my mash turn (45L cooler) but if I sparge a lot I might even be able to make 60L, will have to wait and see.

Any thoughts on what spices to add (fine if some one posts for a standard 23L batch and I can scale) and if its a good idea to add them during fermentation instead?

Thanks  Dave