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Title: Christmas Pyre |
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| Boil Size: 8 Gal |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.0 |
Primary Temp: 70 ° F |
Priming Method: Corn sugar |
Priming Amount: 3.0oz, 21 days |
Creation Date: 10/03/2013 02:34 PM |
Notes: Christmas Pyre Ale
Bed of Douglas Fir Branches on the bottom of the mash tun. Sacch rest at 152F for 60 min. The rice hulls will also provide the structure for the bed that you need to get the goodness washed into the kettle. Boil. Honey goes in with 5 minutes remaining along with the hops. Kill the flame, add the Fir needles (2 cups volumetrically), swirl and cover for 60 minutes. Chill rapidly, aerate, pitch and set to 66F for the first two days and then raise in 2 degree increments over the next two and set for a total of 14 to 17 days. Cold crash for 2 days to 37F, rack and and then bring back to 70F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 70F. |
