Spice/Herb/Vegetable Beer - Holiday/Winter Special Spiced Beer (BJCP 2008)

Top 10 Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Reindeer Piss Holiday Ale	5 gal	0%	0	1.000	1.000		All Grain	4510
Pumpkin Ale	19.5 L	7.82%	18.7	1.073	1.013		All Grain	3605
BrickWarmer Holiday Red Spiced	5.5 gal	7.19%	42.86	1.072	1.017		All Grain	3508
Bakke Brygg Krydret JuleAle 2014 20 l Speidel	20 L	7.19%	36.88	1.074	1.019		All Grain	3361
Cold Mountain Variant Clone Mk 1	5.5 gal	6.43%	29.1	1.063	1.014		All Grain	2912
Justamere Pumpkin Chai Ale	5 gal	6.64%	0	1.068	1.017		Partial Mash	2765
Chai Tea #9	5 gal	7.26%	32.19	1.071	1.016		All Grain	2420
Cedar Gruit	3 gal	5.08%	38.92	1.052	1.013		extract	2379
Wet Kilt Gooseberry Grozet	5.5 gal	4.91%	15.33	1.052	1.015		All Grain	2085
Pocahontas Pumpkin Ale (Braumeister)	26.5 L	6.64%	21.97	1.070	1.020		BIAB	1752

Newest Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Viking Skol	5.5 gal	5.99%	0	1.061	1.015		All Grain	75
Jus de Noel - 2024	10 gal	7.4%	55.81	1.078	1.022		Partial Mash	88
Christ on Ale	4 gal	8.7%	50.65	1.081	1.015		BIAB	49
Tim Vonderschmitt	2 gal	6.02%	35	1.068	1.023		extract	93
HR Pumpkin	21 L	7.43%	26.09	1.067	1.010		All Grain	171
jubelale Recipe	5.5 gal	7.12%	109.13	1.074	1.020		All Grain	162
White IPA	2.6 gal	6.19%	50.72	1.064	1.017		BIAB	65
Pumpkin ale 2023	32 L	6.66%	13.68	1.062	1.011		All Grain	119
Persephone Winter Ale	5.5 gal	7.98%	62.64	1.079	1.018		All Grain	117
Spiced Christmas Ale	5.5 gal	6.75%	52.47	1.069	1.017		BIAB	163

Fermentables Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	180	US	Grain	base malt	1.8°L	37	65%	11% - 98%
United Kingdom - Maris Otter Pale	126	United Kingdom	Grain	base malt	3.75°L	38	61%	8% - 95%
Brown Sugar	110		Sugar	sugar	15°L	45	7%	1% - 21%
Honey	88		Sugar	honey	2°L	35	9%	0% - 41%
Caramel / Crystal 60L	87		Grain	crystal malt	60°L	34	7%	0% - 17%
Flaked Oats	77		Adjunct	raw	2.2°L	33	7%	1% - 17%
American - Chocolate	74	American	Grain	roasted malt	350°L	29	3%	1% - 14%
Special B	67		Grain	crystal malt	115°L	34	4%	1% - 17%
American - Caramel / Crystal 40L	62	American	Grain	crystal malt	40°L	34	6%	2% - 20%
American - Roasted Barley	59	American	Grain	roasted malt	300°L	33	2%	0% - 15%

Hops Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	112	7	37%	2% - 100%
Magnum	88	15	49%	11% - 100%
East Kent Goldings	73	5	44%	11% - 100%
Fuggles	59	4.5	41%	9% - 100%
Northern Brewer	57	7.8	51%	7% - 100%
Willamette	52	4.5	41%	11% - 100%
Saaz	47	3.5	35%	7% - 100%
Mount Hood	31	4.8	37%	8% - 67%
Sterling	29	8.7	48%	8% - 100%
Columbus	29	15	40%	5% - 100%

Steeping Grains Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	19	American	Grain	roasted malt	350°L	29	22%	3% - 50%
American - Caramel / Crystal 40L	15	American	Grain	crystal malt	40°L	34	49%	17% - 80%
Caramel / Crystal 60L	13		Grain	crystal malt	60°L	34	58%	13% - 100%
American - Caramel / Crystal 80L	10	American	Grain	crystal malt	80°L	33	34%	5% - 83%
Belgian - Biscuit	9	Belgian	Grain	roasted malt	23°L	35	44%	21% - 73%
American - Roasted Barley	8	American	Grain	roasted malt	300°L	33	25%	4% - 100%
Special B	7		Grain	crystal malt	115°L	34	31%	13% - 67%
American - Caramel / Crystal 120L	7	American	Grain	crystal malt	120°L	33	35%	13% - 67%
American - Black Malt	5	American	Grain	roasted malt	500°L	28	21%	14% - 30%
United Kingdom - Chocolate	5	United Kingdom	Grain	roasted malt	425°L	34	33%	20% - 50%

Yeasts Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	108	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	68	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	49	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	27	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	25	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - London Ale 1028	18	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - London Ale Yeast WLP013	16	White Labs	Ale	Medium	Medium	71%	66°F	71°F
White Labs - California Ale Yeast WLP001	15	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	13	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Scottish Ale 1728	8	Wyeast	Ale	0.12	High	71%	55°F	75°F

Other Ingredients Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	57	Fining	Boil	34%	0% - 100%
Nutmeg	48	Spice	Mash	12%	0% - 69%
Gypsum	43	Water Agt	Mash	8%	0% - 40%
Whirlfloc	34	Water Agt	Boil	28%	0% - 100%
Cinnamon stick	30	Spice	Boil	36%	0% - 100%
Cinnamon	27	Spice	Boil	20%	0% - 97%
Allspice	23	Spice	Boil	15%	0% - 71%
Calcium Chloride (dihydrate)	23	Water Agt	Mash	11%	0% - 67%
Ginger	23	Spice	Boil	13%	0% - 100%
Epsom Salt	20	Water Agt	Mash	4%	0% - 33%

Photos