Christmas Ale for home brewers with patience What I call Christmas ale but its good any time. For 3 Gallons (I still work in imperial) Water to 3 gallons 6 lb crushed pale malt 6 oz crystal malt (crushed) 1 lb flaked barley 1 lb barley syrup (or maize or wheat syrup) 1 lb glucose chips 9 0z soluble dextrin 12 oz soft brown sugar 1 oz Kent Golding hops 1 oz Northern Brewer hops ½ oz bullion hops General purpose yeast Method 1. Heat 2 gallons of water to 165 F. 2. Stir in pale malt, crystal malt and flaked barley. The temperature will now have dropped to 150 F. and this temperature should be kept steady for 1 ½ hours. 3. Now strain out the sweat wort and wash the grains with water at 170 F. until the volume collected is 3 gallons. 4. Bring this 3 gallons to the boil and boil vigorously for half an hour. Then add all other ingredients, except yeast, and boil vigorously for a further 1 hour. 5. Strain out the hops, make up to 3 gallons with boiled water and cool as quickly as possible. 6. When temperature below 70 F. add yeast and ferment, 7 days in fermenting bin which should be kept covered at all times. 7. Then transfer to gallon jars fit airlocks and allow all fermentation to cease. 8. Then bottle, adding priming sugar (caster sugar) ½ teaspoon per pint bottle. 9. Mature in bottle for 3 months before drinking. Starting gravity should be about 1.080 giving about 9 % alcohol. If you go blind its your own fault for drinking to much, unfortunately its very morish.
Gallons OK, but degrees Fahrenheit? Hello? Britain converted to degrees Centigrade in 1966. Even us old fogeys made the mental switch several decades ago, surely?
Kev Cornwall - we buy our ingredients from our local home brew shop in Aldershot. They do mail order The Home Brew Shop UK | Homebrew | Homebrewing Possibly closer to you is Geoff's Wine and Beer Making Shop in Camborne: Geoff
My brewing thermometer is in F brass encased when I break it I might consider joining the rest of the sheep:smile:
