Fruitcake Winter Ale
Broomfield nanoBrewery
Brewing Notebook
Brew size:
23 L in 750 ml bottles
Grains:
4.75 kg Perle malt (Baird)
0.5 kg Aromatic malt (Simpsons)
0.5 kg Caraaroma malt (Weyermann)
0.25 kg Chocolate malt pale (Thomas Fawcett)
0.5 kg Aromatic malt (Simpsons)
0.5 kg Caraaroma malt (Weyermann)
0.25 kg Chocolate malt pale (Thomas Fawcett)
Hops:
15 g Northdown 60 min boil
30 g Northdown 30 min boil
15 g Northdown 15 min boil
15 g Northdown 5 min boil
30 g Northdown 30 min boil
15 g Northdown 15 min boil
15 g Northdown 5 min boil
Yeast:
Danstar Windsor Yeast
Extracts:
N/A
Adjuncts:
N/A
Brewing Time:
2 weeks primary fermentation
1 week secondary fermentation
1 week secondary fermentation
Temperatures:
Yeast pitched at ~20 C
Given ~6 h on the heating pad to get going after 24 of inactivity then back to room temp
First week primary was 8-22 C, quite cool
Secondary fermentation was on the heat pad
Given ~6 h on the heating pad to get going after 24 of inactivity then back to room temp
First week primary was 8-22 C, quite cool
Secondary fermentation was on the heat pad
Approximate ABV:
6%
Notes:
Our first full size all-grain brew using the urn and the JSP easymasher attachment. Going for a fruity dark winter ale with single hop and a number of specialty grains. Wort tasted not unlike malt loaf! After 1 week fermentation the fruitiness had mellowed and a spicy dark malt flavour had begun to come through. Left on the yeast for another week.
Racked after 2 weeks and put back on heating pad. Priming sugar was 110 g.
Racked after 2 weeks and put back on heating pad. Priming sugar was 110 g.
