Comments on: Holiday Spice Ale – Ready in a month

By: Matthew

Matthew — Wed, 29 Dec 2010 02:23:56 +0000

Brewing it a bit late for the official ‘holiday’ season, but winter’s a season, and this’ll warm me up (figuratively) in January….

By: Brew Up Some Holiday Cheer | Ladies of Craft Beer

Brew Up Some Holiday Cheer | Ladies of Craft Beer — Thu, 18 Nov 2010 15:35:51 +0000

[...] of winter, but don’t despair I’m not suggesting that you brew a Mild, but an easy drinking Holiday Spice Ale that will complement a holiday spread. This recipe uses allspice so it saves you the time of [...]

By: Scott

Scott — Tue, 14 Sep 2010 10:36:28 +0000

http://tiny.cc/qqinf
Pictures from our event if you are interested. Cellar smells like someone is baking cookies down there!

By: Scott

Scott — Sun, 12 Sep 2010 23:37:38 +0000

Very successful group brew, thanks Larry!

By: Larry

Larry — Sat, 04 Sep 2010 18:18:42 +0000

Looks like an awesome way to make 20 gallons of brew, in time for Thanksgiving. Have fun!

By: Scott

Scott — Sun, 29 Aug 2010 12:33:31 +0000

We’re going to do this one as a group project on September 12th. We’ll brew up 10 gallons and dilute it out to four 5 gallon batches, 1 for each brewer. We went with mini-mash due to the amount of grains and trying to fit it in the mash tun. Here is our converted recipe:

Holiday Spice Ale (all grain)
Style: American Ale
OG: 1.049
FG: 1.013
ABV: 4.74%
IBU: 19.5

Final Volume: 20 gallons
Boil Volume: 12 gallons

Grain Bill:
17 lbs Briess Munich Liquid Extract
4 lb Belgian Aromatic
4 lb Honey Malt

Adjuncts:
4 lb Honey
1/2 pound Molasses

Hops:
Bittering Hops: 6.75 oz Fuggle (60 minutes)
Flavor Hops: 2.25 oz Fuggle (10 minutes)

Yeast: Brewer’s Choice

Extras: 8 tablespoons ground Allspice, added to the last 10 minutes of the boil.

What do you think?

By: Matthew

Matthew — Sat, 27 Feb 2010 03:50:29 +0000

Brewed this about 9 weeks ago, 2 weeks in fermenter, 2 in bottles, and it is indeed drinkable.
5 more weeks in the bottle, and I’m finding it hard to slow down — it goes down quite well, with a delicious spice hint and molasses character.

I strongly recommend it to anyone with space in next winter’s brewing schedule!

–Matthew

By: Chris Doggett

Chris Doggett — Wed, 11 Nov 2009 16:07:26 +0000

The honey and molasses are added at the beginning of the boil, yes. For the honey, I buy it in 16 oz. jars, so I use the hot wort to rinse the jar.

I mass in an insulated mash tun, adding 180 degree water to room-temperature grains for a mash temperature between 140 and 160, mashing for 90 minutes before sparging. Because it’s a lower-gravity recipe with a simple grain bill, a protein rest isn’t really necessary as compared to a big Belgian or an Imperial Stout.

By: JT

JT — Mon, 09 Nov 2009 20:31:14 +0000

Are the honey and molasses just added at the beginning of the boil? What temp did you mash at? Thanks.

By: Scott

Scott — Mon, 09 Nov 2009 12:20:48 +0000

It does sound good and is on my “to brew” list. Thanks!