Endless Jóla
Posted: 3. Dec 2013 00:10
Tasted at the December 2013 Fágun meeting. The work of 5-6 years of christmas beers, and my best yet...
Brewdate: 18 Sept, 2013
Kegged/bottled: 7 Nov, 2013
Ingredients:
4kg Pale Malt
1.2kg CaraMunich II
300g Chocolate Malt
70g Roasted Barley
250g Rolled Oats
100g Bankabyggð *
(Originally I'd planned 350g Rolled Oats, but didn't have enough at home, and threw in 100g of Bankabyggð instead)
Water:
13.5L @73C (Reykjavik straight hot tap water)
+ 14.0L @75C (Reykjavik straight hot tap water)
Hops and spices
60 min 60g Perle (8.1% AAU, 2008 harvest, very old)
30 min 30g EKG (5% AAU, 2011 Harvest)
10 min 30g EKG (5% AAU, 2011 Harvest)
10 min 30 whole cardamon seeds. (Very old, best before 2009 or something)
10 min 1.5 teaspoon whole cloves
10 min 1.5 teaspons ground allspice (Allrahandra)
10 min 4-5 cinnamon sticks ("short" ~6cm?)
OG: actual: 1055
FG: actual: 1013
Yeast: ?! Somehow I have a blank on my form! This was most likely a fresh packet of Gervin Ale yeast It was possibly an S04 slurry from a prior batch, but I don't think it's likely from reading my brew logs
Fermented at "room temperature" in my kitchen, which is ambient ~19 at ground level.
Brewdate: 18 Sept, 2013
Kegged/bottled: 7 Nov, 2013
Ingredients:
4kg Pale Malt
1.2kg CaraMunich II
300g Chocolate Malt
70g Roasted Barley
250g Rolled Oats
100g Bankabyggð *
(Originally I'd planned 350g Rolled Oats, but didn't have enough at home, and threw in 100g of Bankabyggð instead)
Water:
13.5L @73C (Reykjavik straight hot tap water)
+ 14.0L @75C (Reykjavik straight hot tap water)
Hops and spices
60 min 60g Perle (8.1% AAU, 2008 harvest, very old)
30 min 30g EKG (5% AAU, 2011 Harvest)
10 min 30g EKG (5% AAU, 2011 Harvest)
10 min 30 whole cardamon seeds. (Very old, best before 2009 or something)
10 min 1.5 teaspoon whole cloves
10 min 1.5 teaspons ground allspice (Allrahandra)
10 min 4-5 cinnamon sticks ("short" ~6cm?)
OG: actual: 1055
FG: actual: 1013
Yeast: ?! Somehow I have a blank on my form! This was most likely a fresh packet of Gervin Ale yeast It was possibly an S04 slurry from a prior batch, but I don't think it's likely from reading my brew logs
Fermented at "room temperature" in my kitchen, which is ambient ~19 at ground level.
