Christmas 2011 - all grain recipe

Fragrant, thick, sweet, strong Christmas beer. This dark amber-colored beer with an expressive aroma will delight your family and friends on long festive evenings.

With this set you will make 20 liters of beer.

Original gravity (OG) about 1.070

Final gravity (FG) about 1.020

Alcohol concentration about 6.5%

Color about 51 EBC

Bitterness about 20 IBU

Fermentation time about 1 week, maturation time - at least 6-8 weeks.

The set includes:

Fermented materials:

5 kg "Pale Ale" malt;

1 kg Munich malt;

0.25 kg "Best Special-X" malt;

0.25 kg "Best Caramel Amber" malt;

0.25 kg “Best Caramel Munich II” malt;

0.03 kg “Chocolate Dehusked” malt.

Hops:

30 g “Hallertau Perle” hops (40 min. boiling);

100 g “Saphir” hops (0 min. boiling).

Yeast:

Lallemand Danstar Windsor dry yeast 11 g – 1 pc.

Notes:

Mashing temperature 66-67 C.

After boiling, aerate the cooled wort well. It is advisable to rehydrate the yeast before adding it to the wort.