Christmas Ale

Discussion in 'Recipes for Feedback' started by JAMC, Sep 4, 2012.

  1. JAMC

    JAMC Member

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    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.
     
  2. LarryBrewer

    LarryBrewer Active Member

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  3. BrewHop

    BrewHop New Member

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    You making this as a 10gal batch?
     
  4. JAMC

    JAMC Member

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    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.
     
  5. JAMC

    JAMC Member

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    5 gallon.
     
  6. JAMC

    JAMC Member

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    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.
     
  7. LarryBrewer

    LarryBrewer Active Member

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    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.
     
  8. LarryBrewer

    LarryBrewer Active Member

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  9. JAMC

    JAMC Member

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    You think those quantities are too much?
     
  10. LarryBrewer

    LarryBrewer Active Member

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    I have never tried brewing much with herbs besides coriander.
     

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