BrewBlog: Cinnamon Ale
Specifics
Reference
Style:
Brewer: Victor Williams
Brew Date: April 24, 2010
Tap Date: June 11, 2010
Yield: 5 gallons
Reference
Color (SRM/EBC):
11.7/23
Bitterness (Calc): 35.2 IBU (Daniels)
BU/GU: 0.59
Calories: 200 (12 ounces)
Conditioning: Keg
ABV: 5.7%
ABW: 4.5%
OG: 1.060
OG (Plato): 14.74° P
Target OG: 1.059
Reading 1: 1.020  (18 days)
Reading 2: 1.020  (14 days)
FG: 1.017
FG (Plato): 4.33° P
Target FG: 1.015
Real Extract: 6.21° P
App. Atten.: 70.6%
Real Atten.: 57.9%
Status: On Tap
General Information
Method: All Grain

An Irish Red Ale with cinnamon.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
2 Cinnamon Stick @ 0 minutes  
1 Cinnamon Stick @ 0 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Irish Ale
Manufacturer: Wyeast
Product ID: 1084
Type: Ale
Flocculation: Medium
Attenuation: 73%
Temperature Range: 62–72°F
Amount: 125 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Medium Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28.7 Efficiency: 83.1%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Procedure

Mashed at 154F for 60 minutes.

2 cinnamon sticks are steeped in wort after boil while cooling.

Additional cinnamon stick was broken and crushed and added to the secondary.

Special Procedures

Brought out of basement into warmer room to try and lower gravity. Dropped .03 points.

Fermentation
Primary: 18 days @ 62° F
Secondary: 14 days @ 64° F
Tertiary: 9 days @ 70° F
Age: 7 days @ 64° F
Tasting Reviews
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