Homebrew Recipe
Collision Bend Brewing Co.'s 8 Crazy Nights Clone
- Method:
- Partial Mash
- Style:
- Spice, Herb, or Vegetable Beer
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 4 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- November 2019, Vol. 25, No. 7 page 43. Part of "Winter Warmer", Christmas Ale brew special. 8 Crazy nights is a full-bodied spiced winter ale brewed with cinnamon, honey, and apples.
- Notes:
- Using a 5-gallon kettle, start by raising about 2 gallons of water to 148F. In a muslin bag, mash the Munich, honey, and Victory malts for at least 60 minutes or until converted. Once mash is complete, add the crystal and chocolate malts to the bag and allow to steep for another 10 minutes. Remove grain bag then add more water to your boil kettle to bring it to about 4 gallons. Once liquid is at or near boil, turn off the flame and slowly add half of the malt extract, stirring to avoid clumping or scorching. Turn flame back on and bring to boil, adding the rest of the malt extract with 15 minutes left in the boil. Boil for 90 minutes and add the hops, apples (in a muslin bag if using fresh apples), and spices at the times indicated in the ingredients list. At flameout, rapidly chill the wort to 60F and transfer the wort to your fermenter, top up with water to 5 gallons. Pitch the yeast, oxygenate thoroughly, and ferment at about 65F. Once fermentation is near completion after two weeks, raise the temperature to 70F to perform a diacetyl rest for two days. Then cool the beer about 6F per day for four days to help clear the beer. Rack the beer into a keg and force carbonate to 2.5 volumes (or prime and bottle condition). If bottle conditioning , leave the beer at 70-75F for a week or two. Lager at 35F for two weeks to a month. Serve at 40-45F.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.077 | 1.018 | 8.2 | 13 | 25 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Extra Light Dry Malt Extract | 7 lbs. | 69.14 |
| Munich Light | 1 lbs. | 9.88 |
| Notes: 8 L | ||
| Honey Malt | 0.84375 lbs. | 8.33 |
| Notes: Calls for 13.5 oz Gambrinus honey malt | ||
| Honey | 0.53125 lbs. | 5.25 |
| Notes: Calls for 8.5 oz | ||
| Crystal Malt 45 | 0.3125 lbs. | 3.09 |
| Notes: Calls for 5 oz. | ||
| Biscuit Malt | 0.3125 lbs. | 3.09 |
| Notes: Calls for 5 oz Briess Victory malt | ||
| Chocolate Malt | 0.125 lbs. | 1.23 |
| Notes: Calls for 2 oz | ||
| Total: | 10.13 lbs. | |
Yeast
| Name | Lab | Product |
|---|---|---|
| London Ale | White Labs | WLP013 |
| London Ale | Wyeast | 1028 |
| SafAle | Fermentis | S-04 |
Other Ingredients
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Cinnamon Stick | 0.02 oz. | 60 minutes | Boil | Flavor |
| Crushed Apples | 0.5 lb. | 60 minutes | Boil | Flavor |
| Notes: Or 1 pint apple cider. Place in muslin bag if using fresh apples. | ||||
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Partial Mash | 148 | 60 | Partial |
| Notes: Using a 5-gallon kettle, start by raising about 2 gallons of water to 148F. In a muslin bag, mash the Munich, honey, and Victory malts for at least 60 minutes or until converted. | ||||
| 2 | Partial Mash | 148 | 10 | Partial |
| Notes: Once mash is complete, add the crystal and chocolate malts to the bag and allow to steep for another 10 minutes. | ||||