Print

Juleale 2012

From the BrewBlog of TANDEMBRYGGERIET
Printed April 29, 2024

Specifics
Style: Christmas/Winter Specialty Spiced Beer
Yield: 41.61 liters
Color (EBC/SRM): 37/18.8
Bitterness (Calc): 59 IBU (Tinseth)
BU/GU: 0.95
Calories: 208 (12 ounces)
ABV: 6.3%
ABW: 4.9%
OG: 1.062
OG (Plato): 15.21° P
FG: 1.016
FG (Plato): 4.08° P
Real Extract: 6.09° P
App. Atten.: 73.2%
Real Atten.: 60%
BJCP Style Info: Christmas/Winter Specialty Spiced Beer
Info: A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.

Commercial Examples: Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Nils Oscar Julöl, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer, Samuel Adams Winter Lager, Troegs The Mad Elf, Jamtlands Julöl.
General Information
Method: All Grain
Malts and Grains
4.00 kilograms Best Pilsener Malz 33.1% of grist
3.00 kilograms Weyermann Münchener Malz Typ I 24.8% of grist
3.00 kilograms Weyermann Wiener Malz 24.8% of grist
1.00 kilograms Weyermann Weizenbraumalz hell 8.3% of grist
0.50 kilograms Weyermann Dinkelröstmalz (Chocolate Spelt Malt) 4.1% of grist
0.10 kilograms Muntons Roasted Barley 0.8% of grist
0.50 kilograms Weyermann CARARED 4.1% of grist
12.10 kilograms Total Grain Weight 100% of grist
Non-Fermentables
10 g Yeast Nutrient @ 7 minutes  
20 g Sweet Orange Peel @ 5 minutes  
Hops
300.00 grams Tettnanger 3.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		1020 AAUs
75.00 grams Amarillo 6.9% Pellets @ 10 minutes
Type: Aroma
Use: Aroma 		517.5 AAUs
375.00 grams Total Hop Weight 1537.5 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: British Ale
Manufacturer: White Labs
Product ID: WLP005
Type: Ale
Flocculation: High
Attenuation: 70%
Temperature Range: 19–23°C
Amount: 3000 ml
Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature: 10°C Tun Temperature: 10°C
Sparge Temperature: 78°C PH: 5.5
PPK: 0 Efficiency: 0%
Notes:

Steps

# Name Type Time Temp. Description
1 Proteinrast Infusion 15 min. 6.7°C
2 Ferularast Infusion 15 min. 11.1°C
3 Verzuckerungsrast Infusion 60 min. 18.9°C
4 Mash-out Infusion 2 min. 25.6°C
Procedure

Hefestarter:
3 Röhrchen WLP005 am 08.08. abends in 3 l Starter gegeben, 24 Std. rühren lassen, danach in den Kühlschrank gestellt.

Wollten eigentlich mit Wyeast Irish Ale arbeiten, Bestellung von Petit kam aber nicht rechtzeitig. Bryggselv hatte kein Irish Ale.

Maischeschema
Einmaischen @ 60 °C
1. Rast 30 min @ 66 °C
2. Rast 15 min @ 70 °C
3. Rast 15 min @ 72 °C
4. Rast 15 min @ 78 °C

Brautag

16:34 eingemaischt

16:43 PP, gerührt

16:51 Beginn 1. Rast

17:10 PP, gerührt

17:24 Ende 1. Rast

17:30 PP, gerührt

17:31 Beginn 2. Rast

17:46 Ende 2. Rast

17:48 Beginn 3. Rast

18:03 Ende 3. Rast

18:12 Beginn 4. Rast

18:27 Ende 4. Rast

18:47 gespült mit 8,5 l Wasser @ 78 °C

18:57 Start Aufheizen zum Kochen

19:08 SG: 1.052, 56,67 l; Ausbeute: 82 %

19:25 Würze kocht

19:55 Bitterhopfen hinzugefügt

20:45 Aromahopfen hinzugefügt

20:49 10 g Hefenahrung hinzugefügt

20:50 Apfelsinenschale hinzugefügt

20:56 Kochen eigentlich beendet -- Kühler rein, noch etwas nachkochen
            lassen zur Kühlerdesinfektion
22:50 Fertig abgefüllt, Gäreimer im Kellervorraum, 19-20 °C

11.08., 12:00: Gärt gut, 20 °C

12.08.: Gärt gut, 21 °C

25.08.: Immer noch leichte Gäraktivität (Gärspund kommt hoch). 19 °C

Fermentation
Primary: 14 days @ 20° C
Secondary: 7 days @ 20° C
Juleale 2012
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 30.3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 94.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 84.3  
Post-Boil Amount: 41.61  
Boil Time: 90  
Original Gravity: 1.062 / 15.2° P  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Personal Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.