sloanfamilydsm
Well-Known Member
Got this off the BYO website.
Gonna brew up for the holiday season this year.
Bad Santa John Zelazny
(5 gallon/19-L, all-grain)
OG = 1.085 FG = 1.018
IBU = 40 ABV = 8.6%
Best of Show, 2010 New York State Open (282 entries)
Ingredients
12 lbs. (5.4 kg) Canadian Pils malt
1.0 lb. (0.45 kg) Munich malt
0.50 lb. (0.45 kg) Carahell® malt (19 °L)
0.50 lb. (0.45 kg) CaraMunich® malt (3040 °L)
1.0 oz. (28 g) black patent malt
1.0 lb. (0.45 kg) light dried malt extract
13 fl. oz. (384 mL) maple syrup
1.5 lbs. (0.68 kg) dried cherries
12 AAU US Northern Brewer hops (60 mins)
(1 oz./28 g of 12% alpha acids)
Wyeast 1084 (Irish ale) yeast
1 vanilla bean (split)
3 cinnamon sticks (3 inches, broken into pieces)
Step by Step
Strong Scotch ale base. Mash all grains at 152 °F (67 °C) for 60 min. Mash out at 168 °F (76 °C) for 10 min. Add dried malt extract and maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 6264 °F (1718 °C). Dry spice in secondary for 23 weeks.
Bad Santa
(5 gallon/19-L, extract
with grains)
OG = 1.085 FG = 1.018
IBU = 40 ABV = 8.6%
Ingredients
7.5 lbs. (3.4 kg) light dried malt extract
1.0 lb. (0.45 kg) Munich malt
0.50 lb. (0.45 kg) Carahell® malt (19 °L)
0.50 lb. (0.45 kg) CaraMunich® malt (3040 °L)
1.0 oz. (28 g) black patent malt
13 fl. oz. (384 mL) maple syrup
1.5 lbs. (0.68 kg) dried cherries
12 AAU US Northern Brewer hops (60 mins)
(1 oz./28 g of 12% alpha acids)
Wyeast 1084 (Irish ale) yeast
1 vanilla bean (split)
3 cinnamon sticks (3 inches, broken into pieces)
Step by Step
Steep grains in 3.0 qts. (2.8 L) of water at 152 °F (67 °C) for 45 minutes. Boil for 60 minutes, initially reserving half of the malt extract. Remove 2 qts. (2 L) of wort and steep cherries. Add remaining malt extract and maple syrup with 15 minutes left in the boil. Add cherry steeping wort at end of boil. Ferment at 6264 °F (1718 °C). Dry spice in secondary for 23 weeks.
Gonna brew up for the holiday season this year.
Bad Santa John Zelazny
(5 gallon/19-L, all-grain)
OG = 1.085 FG = 1.018
IBU = 40 ABV = 8.6%
Best of Show, 2010 New York State Open (282 entries)
Ingredients
12 lbs. (5.4 kg) Canadian Pils malt
1.0 lb. (0.45 kg) Munich malt
0.50 lb. (0.45 kg) Carahell® malt (19 °L)
0.50 lb. (0.45 kg) CaraMunich® malt (3040 °L)
1.0 oz. (28 g) black patent malt
1.0 lb. (0.45 kg) light dried malt extract
13 fl. oz. (384 mL) maple syrup
1.5 lbs. (0.68 kg) dried cherries
12 AAU US Northern Brewer hops (60 mins)
(1 oz./28 g of 12% alpha acids)
Wyeast 1084 (Irish ale) yeast
1 vanilla bean (split)
3 cinnamon sticks (3 inches, broken into pieces)
Step by Step
Strong Scotch ale base. Mash all grains at 152 °F (67 °C) for 60 min. Mash out at 168 °F (76 °C) for 10 min. Add dried malt extract and maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 6264 °F (1718 °C). Dry spice in secondary for 23 weeks.
Bad Santa
(5 gallon/19-L, extract
with grains)
OG = 1.085 FG = 1.018
IBU = 40 ABV = 8.6%
Ingredients
7.5 lbs. (3.4 kg) light dried malt extract
1.0 lb. (0.45 kg) Munich malt
0.50 lb. (0.45 kg) Carahell® malt (19 °L)
0.50 lb. (0.45 kg) CaraMunich® malt (3040 °L)
1.0 oz. (28 g) black patent malt
13 fl. oz. (384 mL) maple syrup
1.5 lbs. (0.68 kg) dried cherries
12 AAU US Northern Brewer hops (60 mins)
(1 oz./28 g of 12% alpha acids)
Wyeast 1084 (Irish ale) yeast
1 vanilla bean (split)
3 cinnamon sticks (3 inches, broken into pieces)
Step by Step
Steep grains in 3.0 qts. (2.8 L) of water at 152 °F (67 °C) for 45 minutes. Boil for 60 minutes, initially reserving half of the malt extract. Remove 2 qts. (2 L) of wort and steep cherries. Add remaining malt extract and maple syrup with 15 minutes left in the boil. Add cherry steeping wort at end of boil. Ferment at 6264 °F (1718 °C). Dry spice in secondary for 23 weeks.