SUDS '97 Recipe Report
                                                   Registered to Bob Wilcox
                                                   Long Barn Holiday Ale
                                                   Bob Wilcox
                                                   Batch: 98
                                                   Style: 22.  Spice/Herb/Vegetable Beer
                                             Min     Recipe     Max
                                   O.G.              1.076
                                   T.G.              1.029
                                   Alc %               6.1
                                   I.B.U.             34.2
                                   S.R.M.             55.6
    Ingredients for 5 gallons:
      10 lbs Belgian Pale (MASH)
      2.5 lbs CaraVienna (MASH)
      2.5 lbs Aromatic (MASH)
      0.5 lbs Belgian special-B (MASH)
      0.25 lbs Flaked Barley (MASH)
      0.5 lbs Cara-Pils Dextrine (MASH)
      0.25 oz Galena 12.9% BOIL 60 minutes
      1 oz Cascade 7% BOIL 30 minutes
      2 oz Tettnanger 4.4% BOIL 0 minutes
      0.5 tsp Cardmom
      3 ea Orange Zest
      5 ea Cinnamon
      1.5 tsp Irish Moss
      1 pkg Fault Line Ale Yeast
    Boil Time: 75 minutes
    Primary Fermentation:  11 days at 63 F
    Secondary Fermentation:  45 days at 63 F
    Date Starte9/26/98
    Date Racked10/7/98
    Date Bottle11/21/98
    Mashing Procedure:
      Mash Efficien75% 
      Add  5.08  gallons  of water at 149 F to heat mash to 135 F
      Add  2.13  gallons  of boiling water to heat mash to 155 F
      Sparge with 1.31 gallons of water to yield 5.00 gallons to primary
      Water Absorbed by Grain: 1.63 gallons
      Water Evaporated during boil: 1.56 gallons
    Notes:
      Make starter one week in advance
      Mash in all grains except F/Barley at 122 deg  and hold for 30 mins
      Add F/Barley and Raise to 158 and hold until conversion
      Mash out at 165 for 20 mins Add 195 deg water(1.5-2 gal) and Heat
      Top kettle to 6.75 gal
      Total Boil 70 mins
      Boil 10 mins and start Hop additions as noted
      Add 1.5 tsp Irish Moss at 45 mins
      Add 12 pods Cardmom, and 4 shakes of Nutmeg
                                                                               11/20/01 7:28:50 AM
                                                   SUDS '97 Recipe Report
                                                   Registered to Bob Wilcox
      Let steep 30 mins after knock out
      Chill to 70 degs and pitched onto Fault line Yeast from last batch.
      Or Whith Labs Calif Ale Yeast
       
      9/7 started steeping spices in some grain alc. 1/2 tsp cardamom
      3 cinnamon sticks 1/8 tsp nutmeg, need to add orange zest.
      9/26 Brew Day
      0645 Mash in Hit target 135deg
      0830 Mash out 1.5 gal 200 deg water and heat 165 deg
      0910 Clear runnings Recirc 1 gal start Draining to Kettle added 1gal 170 water to tun
      1020 Starting Heating for boil collected 5.5 of 1.076 wort add 1galto kettle.
      1110 Boil started
      1205 added Irish moss, cardmom & nutmeg
      1220 Knock out
      1245 Chiller off cover and let settle( went out for lunch)
      1430 racked onto Yeast
      1700 Positive action in air lock
      2000 Full head of foam 
      10/07 Racked to secondary gravity 1.030
      10/11 Made Spice tea 1 qt water 5 Cinnamon sticks, 1.5 tsp Cardamom, Zest from 2 Oranges, 1/2 tsp Nutmeg steep 2 
      hr  Strain into glass measuring cup and boil down to 2 cups, added to carboy
       
      11/7 made more tea 1c water 2 cinnamon sticks 1 tsp cardmom 1 tsp nutmeg boiled 10 mins and let steep until cool and 
      added to secondary.
       
      11/21 Kegged applied 30 lbs CO2 put in fridge at 48 degs
       
      2/6/99 Second place Ribbon at BABO 28,34 & 33
      4/10/99 First place Mayfair 43,40&36
      7/1/99 Third place California State Fair
                                                                               11/20/01 7:28:50 AM