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Original
Gravity |
Final
Gravity |
Alcohol
By Volume |
Mash
Efficiency |
Primary |
Secondary |
Keg |
| 1.061 |
1.006 |
7.2 % |
60 % |
56 days |
17 days |
13 days |
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 rewed on Sunday, April 22nd, 2007
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The yeast cake from the previous batch of US-56 dry yeast is being used. It was a great weather for a brew day and all went well. I used a double crush with the new motorized mill for the first time and I don't think it helped improve my efficiency. Pellet hops were used each in their own muslin bag and the aroma hops at flame out were whole. The ambient temperature for fermentation is 60 F in the basement and a bucket of water was used to buffer temperature swings. Fermentation started very quickly from the yeast cake and a blowoff tube was used because krausen was nearing the carboy neck. The primary fermeter is a 6.5 gallon glass carboy, and I'll wait a couple weeks before dry hopping in the secondary.
All Grain
5.00 gal Batch Size
6.41 gal Boil Size
| Amount |
Item |
Price |
| 14.00 lb |
Briess Pale Malt (2 Row) US (2 L) |
$17.50 |
| 1.00 lb |
Briess Crystal Malt - 60L (60 L) |
$1.55 |
| 1.00 oz |
Chinook Hops (12.00 %) at 60 min |
$1.09 |
| 0.25 oz |
Chinook Hops (12.00 %) at 30 min |
$0.27 |
| 0.50 oz |
Cascade Hops (5.50 %) at 7 days
(Dry Hop) |
$0.60 |
| 0.50 oz |
Centennial Hops (10.00 %) at 7 days
(Dry Hop) |
$0.58 |
| 1.00 oz |
Cascade Hops (6.90 %) at 0 min |
$1.65 |
| 1.00 tsp |
Irish Moss at 30.0 min |
$0.10 |
| 1 pkgs |
Fermentis Safale US-56 (US-56) |
$0.00 |
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$23.33 |
| Time |
Step |
| 1:00 PM |
Sanitized equipment |
| 1:30 PM |
Heated 5 gal strike water to 185 F, preheated mash tun |
| 2.20 PM |
Doughed in at 166 F, mashed at 152 F for 60 min, 151 F for 30 min, 151 F for 0 min |
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Heated 3.45 gal sparge water to 185 F |
| 3.20 PM |
Lautered 7.5 gal of wort, 1.034 @ 112 F = 1.043 SG, 60% Mash Efficiency |
| 4:40 PM |
Boiled, added hops on schedule |
| 5:55 PM |
Heat exchanger and wort wizard, cooled to 70 F |
| 6:00 PM |
Reuse yeast cake, 1.060 @ 72 F = 1.061 OG (Estimate: 1.071 OG) |
| 6:30 PM |
Cleaned equipment |
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 acked to Secondary on Sunday, June 17th, 2007
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| After a long primary of 8 weeks the Pacific Pale Ale was racked and dry hopped in the secondary. The fermenter was transported to a new basement apartment for conditioning and serving. Primary fermentation temperature was 60 F. |
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 egged on Wednesday, July 4th, 2007
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After two weeks dry hopping in the secondary fermenter the Christmas Tree Ale was racked into a 5-gallon keg. The keg is going straight into the kegerator at 40 F to carbonate at 12 PSI. The dry hops had not quite settled out in the fermenter and I got a more than usual amount of dry hops in the keg. Hopefully it won't be a problem and they'll just settle out in the keg and not clog the serving line.
Measurements:
1.005 @ 70 F = 1.006 FG
7.2% ABV |
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 asted on Tuesday, July 17th, 2007
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| This batch of Christmas Tree Ale only lasted one night as it was served at a celebration party for my partner. She loves hoppy beers and this one just happend to be ready in time for her party. Everyone loved the taste of homebrew and it lasted just about the whole evening. The color was amber and clear and the aroma was strong from the dry hopping. It tasted balanced with a nice alcohol flavor melded nicely with citrusy hop flavor. I couldn't get a Sierra Nevada Celebration Ale to do a side by side tasting, guess I'll have to brew it again soon. |
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