Author Topic: Radical brewing-Christmas ale  (Read 440 times)

Online duboman

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Radical brewing-Christmas ale
« on: December 09, 2013, 06:15:00 PM »
I'm in intrigued by the recipe on page 165 and have a question if anyone knows....

Spices added to liquor portion,  12.5 oz (370ml) added at bottling

My question is the spice/liquor list has more than 900 ml of liquid plus the spices. Am I correct to assume this list was steeped cold for a period of time prior to brew, strained and measured to 370ml?

I assume some of you have the text, otherwise I can post the list.

Gary
« Last Edit: December 09, 2013, 06:17:09 PM by duboman »
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Offline reverseapachemaster

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Re: Radical brewing-Christmas ale
« Reply #1 on: December 09, 2013, 09:25:04 PM »
I don't have the text but that is how I read that.
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Online duboman

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Re: Radical brewing-Christmas ale
« Reply #2 on: December 10, 2013, 07:00:44 AM »
Here's the text:
"Spices added to liquor portion, 12.5 oz (370ml) of this mixture added at bottling

250ml Creme de cacoa liquor
600ml orange cacao/triple sec
50ml Benedictine liquor (optional)
.25tsp crushed black pepper
1tsp vanilla extract
2tsp cassia buds crushed
1tsp orange blossom water
.25tsp aniseed
3 oz corriander cracked

Have a second question as well, later in the book Randy  discusses the use of triple sec as a primer for bottling stating that there are approximately 5-6oz of sugar per 750ml. Do I then need to assume that with an addition of this steeped liquid I will also be adding approximately 2.5-3oz of sugar when bottling? I would hate to wind up with exploding bottles if not accounted for.
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Online Jimmy K

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Re: Radical brewing-Christmas ale
« Reply #3 on: December 10, 2013, 07:08:14 AM »
Do I then need to assume that with an addition of this steeped liquid I will also be adding approximately 2.5-3oz of sugar when bottling?
That makes sense. The yeast will certainly eat up any simple sugar available.
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