How to brew a delicious SPICED HOLIDAY ALE ready in time for Christmas!

Описание: In this video, its time to brew my Christmas spiced beer for the year. This one turned out SO GOOD and it was ready in only two weeks. Bursting with well-balanced spice and malt flavors, this beer is the feeling of Christmas baking in a glass!
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Recipe on Brewfather: https://share.brewfather.app/rUg2deWn...

Recipe for 5 gallons, your efficiency may vary:

"NoAle"

5.9% ABV 25 IBU

10 lb Crisp Maris Otter (81.6%)
0.5 lb Simpsons English Light Crystal Malt (4.1%)
0.25 lb Crisp Chocolate Malt (2.0%)
1 lb D-45 Candi Syrup (8.2%)
0.5 lb Wildflower Honey (4.1%)

Mash:
Single Infusion mash at 155 F (68 C) for 60 min

Water (ppm): Ca: 95 Mg: 6 Na: 18 Cl: 127 SO4: 81 HCO3: 47
Add 3g Gypsum, 2g Epsom and 8g CaCl and 2g NaHCO3 to 8 gal (30L) distilled water.
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.

60 min boil
60 min - 1 oz (28g) East Kent Goldings (5.8% AA)
5 min - 1 oz (28g) East Kent Goldings (5.8% AA), 5g whole cloves, 5g ground coriander, 5g ground allspice, 4 cinnamon sticks, 1 freshly ground nutmeg, and the zest of one whole orange. Add honey and D-45 candi syrup at this time as well.

OG: 1.062

Yeast: Lallemand Windsor Ale

Ferment pitching at 63F (17 C), and ferment for 10-14 days, raising to 68 F (20 C) for a few days at the end of the fermentation. Keg and add 1.5 tsp (7 mL) of vanilla extract to the keg.

FG: 1.018
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0:00 Intro and welcome
0:17 Beer description and approach
3:03 Recipe
10:18 Brew day
13:52 Fermentation Plan
17:52 Fermentation Follow-Up
18:50 Pour and Tasting Notes
26:55 Potential Improvements
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