Final two NY brews

Aaron and I planned on brewing two holiday ales before I left New York for Texas. We only had the time to brew one, which was still in secondary fermentation at the time I left. So unfortunately I haven't had the opportunity to taste it. He promised to save me a bottle for when I travel back to Buffalo in June.

The recipe that we did brew was a Fruit Cake Ale. Both recipes are based on two that we found in Radical Brewing by Randy Mosher http://www.radicalbrewing.com/ . We did some tweaking to the recipes (like changing the types of fruit used in the fruit cake ale) but that's what home brewing is all about. The Fruit Cake Ale was fun to brew as I had never used re hydrated dried fruit in a batch before. I decided to post both recipes even though we only had the time for one.

I'm already missing brew days with Aaron. I'll be brewing a batch of my own soon but half the fun was brewing with friends. Maybe we'll brew a batch next time we see each other (perhaps the Gingerbread Ale we ran out of time for).

So here are the recipes, enjoy!


Fruit Cake Ale

21-B Seasonal/Winter Specialty Spiced Beer

Author: Jay


Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 224.07 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.026 - 1.120)
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Terminal Gravity: 1.017 (0.995 - 1.035)
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Color: 27.13 (1.0 - 50.0)
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Alcohol: 6.62% (2.5% - 14.5%)
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Bitterness: 34.5 (0.0 - 100.0)
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Ingredients:
6.5 lb Amber Dry
1.0 lb Crystal Malt 60°L
1.0 lb Special B - Caramel malt
0.25 lb Carafa® TYPE II
2.0 oz Liberty (4.0%) - added during boil, boiled 90.0 min
0.5 oz Saaz (5.0%) - added during boil, boiled 15.0 min
0.25 tsp Nutmeg (ground) - added at end of boil
0.25 tsp Allspice - added at end of boil
2.0 tsp Cinnamon (ground) - added at end of boil
1.0 tsp Ginger (candied) - added at end of boil
1.0 tsp Vanilla (extract) - added at end of boil
1.0 lb Cranberries (fresh) - added dry to secondary fermenter
1.0 lb Apple (dried) - added dry to secondary fermenter
1.0 lb Raisins - added dry to secondary fermenter
2.0 ea Orange zest - added dry to secondary fermenter
2.0 ea Cloves (whole) - added dry to secondary fermenter

Results generated by BeerTools Pro 1.5.12

Fruit Cake Ale with re hydrated dried fruit in secondary fermentation.



Gingerbread Ale

11-C Northern English Brown Ale

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 141.46 kcal per 12.0 fl oz

Original Gravity: 1.043 (1.040 - 1.052)
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Terminal Gravity: 1.011 (1.008 - 1.014)
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Color: 14.98 (12.0 - 22.0)
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Alcohol: 4.18% (4.2% - 5.4%)
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Bitterness: 34.5 (20.0 - 30.0)
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Ingredients:
5.75 lb Light
2.0 oz British Crystal 55°L
1.0 oz Black Malt
2.0 oz Chocolate Malt
0.8 oz Target (10.0%) - added during boil, boiled 60 min
0.5 oz East Kent Goldings (5.0%) - added during boil, boiled 15 min
1.0 tsp Irish Moss - added during boil, boiled 15.0 min
0.5 tsp Ginger (ground) - added at end of boil
1.0 tsp Cinnamon (ground) - added at end of boil
0.25 tsp Allspice - added at end of boil
0.25 tsp Cloves (ground) - added at end of boil

Results generated by BeerTools Pro 1.5.12