DECEMBEER 2022 - December 16 - Panettone Ale

[wcturnedec]

Christmas/Winter Specialty Spiced Beer

Brewed by my wife Caitlin.

OG: 1.050
FG: 1.011
IBU: 25
SRM: 12
ABV: 5%

Batch size: 6G

Grains:
Maris Otter (Thomas Fawcett) (72%)
Vienna Malt (Weyermann) (8%)
Wheat Malt (CMC) (8%)
Crystal 20 (4.5%)
Caramunich I (Weyermann) (4.5%)
Special B (3%)

Hops:
32 g Magnum [7.5 %] - Boil 60.0

Secondary:
3 x Orange Peels (Candied) - 4 days
1 x Lemon Peels (Candied) - 4 days

Water:
Amber Balanced

Yeast:
Fermoale AY3 (AEB FY3) - 11.5g

[JayBab]

Simple, sessionable, and probably the cleanest brew i've had so far from the exchange. I am curious what "Candied" peels are? I did not get any citrus, overly bitter taste, but now I wish I could go back in time for just 1 more sip with those peels in mind, Thank you for sharing!

[kenny10]

This brew has a Nice malt character. enjoyed the orange peel a ton. Really enhanced the aroma and meshed well with the malt.

[GCR]

Really enjoyed this one and shared it with family. Great interplay of flavours - I always enjoy trying to find an ingredient I know is in there - I tasted the orange peel, but just barely.

I enjoyed it much more than I do the dessert!

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[GaryChaos]

Pardon my ignorance about these things (based on nobody else asking) but looking at the grain bill I see only percentages, what is the total mass for the grains? Thanks

[GCR]

Pardon my ignorance about these things (based on nobody else asking) but looking at the grain bill I see only percentages, what is the total mass for the grains? Thanks

It really dependn the recipe/size of the batch. If is like a Best Case All Grain kit for a 5 or 6 gallon batch, it is probably around 12 - 14 lbs.

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[GCR]

Pardon my ignorance about these things (based on nobody else asking) but looking at the grain bill I see only percentages, what is the total mass for the grains? Thanks

It really dependn the recipe/size of the batch. If is like a Best Case All Grain kit for a 5 or 6 gallon batch, it is probably around 12 - 14 lbs.

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I am not sure why I didn't notice where your question was posted (I thought it was in the general section - not this specific recipe... I blame the tapatalk app)... sorry about that.

To be clearer, the reason brewers typically post percentages is so that others can scale a recipe for their batch size to their brewing system.

You can kinda reverse engineer a recipe when you know the malt breakdown based on the batch size/final percentage because there's only so much sugar in the malt to begin with (though different yeasts can achieve different final gravities and make it stronger/weaker).

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