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Holiday Ale questions
I found this recipe on a Jamil show. It is a 6 gallon batch but all I have is 5 gallon carboys. What should I do to nock it down to 5 gal? Also it calls for 3 packs of yeast but said you can make a starter. Do you guys think I could use any of the safale yeasts, maybe the S-04?
19.5 lbs britsh pale ale malt
.75 lbs Crystal 80
.25 lbs Black patent
1 oz Horizon (60 min)
last minute
1/2 tsp cinnamin
1/4 tsp ginger
1/8 tsp nut meg
1/8 tsp all spice
WLP0013 london ale
wyeast 1028 london ale
3 packs
That is his recipe for Ole Yule Loggy (I like that name, I might make a christmas Baltic Porter and name it ole Yule Lager! I like that better)
I plugged the recipe into tastybrew, and came up with an efficincy of 72% to get his 1.090 OG the recipe calls for with 19.5# of base grain. Keeping the same efficiency, but just changing the finishing volume to 5 gallons, with a 6.5 gallon runoff and 90 minute boil, it will take 16# of base grain to get the same 1.090 OG. I would leave the rest of the ingredients alone, maybe back the horizon down to just shy of an ounce.
He also suggests Danstar nottingham for a dry substitute, but I am like you and would do the us-04 instead.
dpturner wrote:
I found this recipe on a Jamil show. It is a 6 gallon batch but all I have is 5 gallon carboys. What should I do to nock it down to 5 gal?
Do you want to scale this to 5 gallons to leave some beer in the kettle, racking tubing, etc? Because I wouldn't suggest 5 gallons of beer in a 5 gallon carboy. I'd shoot for 4 gallons especially if you're expecting to hit a 1.090 OG (read: very active fermentation).
If you're sticking to dry yeast then I too would suggest the S04 and would use one and a half packets.
I would just brew it as is and fill your fermentor to what ever level you find acceptable.
You'll probably only be wasting a small amount of wort, and if you are making this stuff all grain....thats only a couple dollars rignt??
You might find you like the process of brewing a slightly larger batch then collecting only the clearest wort of the top of the kettle. I routinely leave at least a half gallon in my kettle when I brew its wort and hop and break material.
I agree with brewchez. Jamil makes 6 gallon recipes because he factors in a 1 gallon loss in the yeast cake, for blowoff, etc.
So, if you have a primary fermentation vessel large enough, brew the whole batch!
BrewRob wrote:
So, if you have a primary fermentation vessel large enough, brew the whole batch!
But even if you don't have a 6 gallon + fermentor, just make the recipe as is and fill as much as you can handle in what you have. If you leave a gallon and a half behind due to space limitations, its only a couple dollars of wort.
So dpturner: What do you normally do anyway? 4 gallon ferments?
You can also jampack as much as you can fit in the fermenter, pitch the yeast, shake it to mix evenly, then pour 3/4 gallon off to allow headspace into a 1 gallon wine jug. The nice thing about wine jugs is they are glass- easily sanitized, and they are free! You just need to drink the cheap wine that comes in them first. I;ve got a million of them around. I use them for starters, blowoffs, and also secondaries when I have more beer then can fit in just a 5 gallon carboy, I fill the jug as a second secondary. Or use the wine to cook with- whatever works best.
Hey thanks for all the great advice. I think I will just brew the entire batch. I usually do 5 gal batches and use a big tube for a blow off. This beer sounds a little to big for that so I will just brew it and fill one carboy and do what Thirsty was saying about using the wine bottle. I'll give it a try and let you guys know how it turns out. Thanks again.
So I made it this weekend and ended putting the full 6 gal in a bucket. I was scared it was going to blow the lid off. What I did was change out the airlock about 4 different times so it didn't clog up. Now it is bubbling nicely. The one difference was my OG only got to 1.080. I've never used 20 pounds of grain so my mash volume was a little messed up. I had to add water and I couldn't get the temp up to 152. We'll see how it turns out.
dpturner wrote:
What I did was change out the airlock about 4 different times so it didn't clog up.
I had to add water and I couldn't get the temp up to 152. We'll see how it turns out.
You can also take apart your airlock and attach a length of 3/8" tubing to the solid center post, allowing that to be your blowoff tube- works well, with no clogging or changing.
If you mashed low you are going to get a very fermentable wort, which means a higher atten, lower FG, but also more noticable alcohol. So I would ferment this rather cool if you can so it is mellow. Just my $.02
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