1905 Holiday Ale

1905 Holiday Ale

(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.008
IBU = 46 SRM = 17 ABV = 6.3%

Ingredients

7 lbs. (3.2 kg) 2-row pale malt
0.6 lb. (0.23 kg) caramel malt (120 oL)
2.6 lbs. (1.2 kg) corn sugar (10 min.)
3.5 AAU Cluster hop pellets (first wort hop) (0.5 oz./14 g at 7% alpha acids)
5.3 AAU Cluster hop pellets (90 min.) (0.75 oz./20 g at 7% alpha acids)
3.5 AAU Cluster hop pellets (60 min.) (0.5 oz./14 g at 7% alpha acids)
4 g table salt (NaCl)
Wyeast 1098 (British Ale) or Wyeast 1056 (American Ale) yeast
¾ cup corn sugar (if priming)

Step by Step

Mash grains at 152 °F (67 °C) with 9.6 qts. (9 L) water for 60 minutes. Run off and sparge to collect 6 gallons (23 L) of wort. Add salt and first portion of hops to boiler with first gallon (4 L) or so of wort. When all wort is in, bring to boil and then add second portion of hops. After 30 minutes of boiling add third portion of hops. Boil for a total of 90 minutes, adding the sugar 10 minutes before the end (stir well and be careful of the hot liquid); cool to 65–70 °F (18–21°C), separate from trub and transfer to fermenter. Pitch with yeast, preferably as 1 qt. (1 L) starter, and ferment 5-7 days. Rack to secondary for 7–10 days, then keg or bottle in the usual manner.

1905 Holiday Ale

(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.008
IBU = 46 SRM = 17 ABV = 6.3%

Ingredients

4.8 lbs. (2.2 kg) pale liquid malt extract
0.6 lb. (0.23 kg) caramel malt (60 °L)
2.6 lbs. (1.2 kg) corn sugar (10 min.)
3.5 AAU Cluster hop pellets (first wort hop) (0.5 oz./14 g at 7% alpha acids)
6.3 AAU Cluster hop pellets (60 min.) (0.9 oz./26 g at 7% alpha acids)
3.5 AAU Cluster hop pellets (30 min.) (0.5 oz./14 g at 7% alpha acids)
4 g table salt (NaCl)
Wyeast 1098 (British Ale) or Wyeast 1056 (American Ale) yeast
¾ cup corn sugar (if priming)

Step by Step

Steep the caramel malt in 3 qts. (3 L) water at around 160 °F (71°C) for 20–30 minutes. Drain liquid into boiler, rinse grains twice with 3 qts. (3 L) hot water, and dissolve the extract in the collected liquid. Add salt and first portion of hops and make to 5 gallons (19 L) with hot water. Bring to boil, add second portion of hops, and after 30 minutes boiling add third portion of hops. Boil for a total of 60 minutes, adding the sugar 10 minutes before the end (stir well and be careful of the hot liquid); cool to 65–70 °F (18–21 °C), separate from trub and transfer to fermenter. Pitch with yeast, preferably as 1 qt. (1 L) starter, and ferment 5–7 days. Rack to secondary for 7-10 days, then keg or bottle in the usual manner.