Batch #12. This was Erik's first go round with picking out a recipe. He wanted to showcase the southern feel by using 12 satsumas (they were zested, peeled and segmented). The segments were added with 5 minutes left in the boil and the zest was added with 1 minute left and was left until the transfer to the secondary fermenter. This was also the first time we used an outdoor propane burner stand (see pic) - this made for a quicker heating and boil!
Sub-Style: Winter Specialty Spiced Brew (21 B)
Malts: Crystal Malt (40 L)
Pale Ale Malt
Chocolate Malt
Black Patent Malt
Malt Extract: Munich Liquid Malt Extract
Malto Dextrin
Hops: Bittering - German Magnum
Flavoring - None
Aroma - None
Other Additives: 12 satsumas (zested, peeled, and segmented), unsweetened Belgium cocoa powder, cinnamon, sweet orange peel, bitter orange peel.
Yeast: Safale S-04 Dry Ale Yeast
Clarifying Ingredients: Irish Moss - 1 teaspoon
Number of Bottles: 48 (12 oz. bottles)
Original Gravity: 1.050 (75°F)
Final Gravity: 1.022 (63°F)
Percent Alcohol: 3.9% by Volume
Comments: To be continued.......
Testing Date: To be continued......
Aroma: out of 12
Appearance: out of 3
Flavor: out of 20
Mouthfeel: out of 5
Overall Impression: out of 10
Total: out of 50
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