As we're now into September, I'm starting to think about brewing something stronger to drink during those cold, wet winter nights that aren't too far away. Here's what I've come up with; Grain Bill: 5.5kg Maris Otter Pale Malt 1kg Crystal Malt 500g Spelt Malt 500g Melanoidin Malt 100g Chocolate Malt Hop Schedule: 18g EKG @ First Wort 18g Fuggles @ 60 mins 7g EKG @ 10 mins 7g Fuggles @ 10 mins Yeast: WLP500 Trappist Ale / Wyeast 1214 Belgian Ale OG 1.086, FG 1.017, 9% abv, 20 SRM, 12 IBU.
I'd say you've got a solid ale for winter months. A true x-mas / holiday ale calls for spices. This recipe got some good attention back when we posted it: http://www.brewersfriend.com/2009/11/02 ... n-a-month/
That's an interesting thought. I do have some ground allspice in the kitchen cupboard. I also notice the use of honey and honey malt. I've also heard of grains of paradise being used the same way as allspice. Anyone experimented with that? I suppose for a real christmas flavour, you'd also be thinking about things like nutmeg, raisin, cinnamon and hazelnut.
Here's a revised recipe. I thought... let's go hell for broke here, push the strength up and get the spices working. Have also simplified the hop schedule - this one isn't about the hops... Grain Bill: 5.5kg Maris Otter Pale Malt 1kg Crystal Malt 500g Spelt Malt 500g Melanoidin Malt 200g Chocolate Malt 500g Corn Sugar Hop Schedule: 25g EKG @ 60 mins 25g EKG @ 10 mins Herbs and Spices: 2 Fresh Bay Leaves (Boil) @ 30 mins 1/2 tsp crushed Grains of Paradise (Boil) @ 10 mins 2 tsp ground Cinnamon (Boil) @ 10 mins Yeast: WLP500 Trappist Ale / Wyeast 1214 Belgian Ale 5 Gallons, OG 1.095, FG 1.019, 10% abv, 25 SRM, 12 IBU.
With the bay leaves, it is starting to look like Queen Elizabeth's mead recipe! http://www.brewery.org/cm3/recs/10_19.html When it comes to spices, my take is, go easy at first. You could even do simple test runs by spicing small beer samples directly in the glass. Once you get a good ratio down, you can extrapolate backwards to a full batch.
There's a wonderful ESB made here in Portland at a place called Hopworks, I swear they use lavender somehow. Man that is a good beer. http://hopworksbeer.com/organic-beer/velvet-esb
