1 Gallon Christmas Ale All-Grain

 

 

Original Gravity: 1.071

Final Gravity: 1.018

IBU: 20

Boil (Minutes): 60

ABV: 7%

 
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  • 2.5 lb. American 2 Row
  • .25 lb. Crystal 120°
     
  • .2 oz. Mt. Hood (60 min)
  • .1 oz. Willamette (5 min)
     
  • .25 lb. Honey (Flame-out)
  • .5 Small Orange (peeled w/o rhine)
  • 1 tsp. Ginger (grated)
  • 1 tsp. Cinnamon (ground)
     
  • Safale04 - English Ale

       Bring 1 1/4 gal. of water to 165°. Add grains to grain bag, steep the 2 Row and Crystal 120° for 55 min. trying to sustain a consistent 155°F. Then remove bag of grain. Bring wort to a boil and add .2 oz Mt. Hood to start your 60 min hop boil. Then, shut off the heat and dissolve honey by stirring for 3 minutes with heat off. Cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.) to 70°. Pour into sanitized primary fermenter. Take Original Gravity (OG) reading. Add Safale 04 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 70° for 5-7 days.

     After 7 days, siphon into 1 gal. glass carboy for secondary fermentation. Then top up to base of neck with boiled water that has been cooled down if necessary. Let sit at 70° for 14 days.

      After 14 days of fermenting, you are ready to bottle. Dissolve 2 Tbsp sugar in a few ounces of microwaved water. Allow to cool and siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!

 

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