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Original Gravity |
Final Gravity |
Alcohol By Volume |
Mash Efficiency |
Primary |
Secondary |
Keg |
1.070 |
1.010 |
7.8 % |
72 % |
28 days |
21 days |
14 days |
rewed on Saturday, January 5th, 2008
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No yeast starter was needed since the Fermentis Safale US-05 dry yeast is being used. I used the motorized mill to double crush the grains to help improve my efficiency. All whole hops are being used from Freshops and they really work well as a filter in the boil kettle on top of the fase bottom. The flame out hops I alowed to aroma hop steep for 10 min. before starting the chiller. The ambient temperature for fermentation is 60 F in the basement so no further control is necessary. The primary fermeter is a plastic bucket, and I'll wait about a month 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) (2 L) |
$17.50 |
1.00 lb |
Briess Crystal Malt - 60L (60 L) |
$1.55 |
1.00 oz |
Chinook Hops (14.30 %) at 60 min |
$1.70 |
0.25 oz |
Chinook Hops (14.30 %) at 30 min |
$0.43 |
0.50 oz |
Cascade Hops (6.80 %) at 7 days
(Dry Hop) |
$0.80 |
0.50 oz |
Centennial Hops (8.60 %) at 7 days
(Dry Hop) |
$0.80 |
1.00 oz |
Cascade Hops (6.80 %) at 0 min |
$1.60 |
1.00 tsp |
Irish Moss at 30.0 min |
$0.10 |
1 pkgs |
Fermentis Safale US-05 (US-05) |
$1.99 |
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$26.47 |
Time |
Step |
2:00 PM |
Sanitized equipment |
2:30 PM |
Heated 5.00 gal strike water to 195 F, preheated mash tun |
3:25 PM |
Doughed in at 167 F, mashed at 152 F for 60 min, 152 F for 30 min, 150 F for 0 min |
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Heated 3.50 gal sparge water to 190 F |
4.30 PM |
Lautered 7 gal of wort, 1.041 @ 135 F = 1.056 SG, 72% Mash Efficiency |
5:20 PM |
Boiled, added hops on schedule |
6:30 PM |
Heat exchanger and wort wizard, cooled to 60 F |
6:45 PM |
Pitched yeast, 1.070 @ 61 F = 1.070 OG (Estimate: 1.071 OG) |
7:00 PM |
Cleaned equipment |
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acked to Secondary on Saturday, February 2nd, 2008
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After a primary of one month the Christmas Tree Ale was racked and dry hopped with pellets in the secondary. The fermenter is a glass carboy and it will be ready to keg in a couple weeks. Primary fermentation temperature was 60 F in the basement. |
egged on Saturday, February 23rd, 2008
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After three 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 settled out well in the fermenter and the beer was very clear and appeared a nice amber color.
Measurements:
1.010 @ 60 F = 1.010 FG
7.8% ABV |
asted on Saturday, March 8th, 2008
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This batch of Christmas Tree Ale is one of the best beers I've ever made. The whole hops used in this recipe really have a wonderful aroma and flavor. The hop bitterness is there but not very strong as compared to the commercial example by Sierra Nevada. The color is a deep amber red and clear from cold conditioning. The aroma is grapefruity and strong from the dry hopping. It tastes balanced with a nice alcohol flavor melded nicely with the citrusy hop flavor and very clean from cool fermentation with a neutral yeast. I compared with a Sierra Nevada Celebration Ale to do a side by side tasting, and they were similar with the homebrew having a fresher hop flavor and aroma while the commercial beer had more bitterness. |
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