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	5300
Pumpkin Ale	19.5 L	7.82%	18.7	1.073	1.013		All Grain	4599
BrickWarmer Holiday Red Spiced	5.5 gal	7.19%	42.86	1.072	1.017		All Grain	4120
Bakke Brygg Krydret JuleAle 2014 20 l Speidel	20 L	7.19%	36.88	1.074	1.019		All Grain	4120
Cold Mountain Variant Clone Mk 1	5.5 gal	6.43%	29.1	1.063	1.014		All Grain	3676
Winter Warmer Christmas Ale	5.28 gal	7.96%	25.95	1.076	1.016		All Grain	3373
Justamere Pumpkin Chai Ale	5 gal	6.64%	0	1.068	1.017		Partial Mash	3217
Chai Tea #9	5 gal	7.26%	32.19	1.071	1.016		All Grain	2989
Cedar Gruit	3 gal	5.08%	38.92	1.052	1.013		extract	2821
la chouffe n´ice	18 L	7.49%	21.13	1.074	1.017		All Grain	2799

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

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Christmas ale	5.5 gal	5.66%	22.32	1.061	1.018		BIAB	15
Awesome Recipe	5.5 gal	6.05%	33.76	1.067	1.021		All Grain	18
Christmas Ale 2025	6.5 gal	6.12%	44.04	1.061	1.014		All Grain	48
Lindenmeier Christmas Ale 2025	5 gal	5.64%	26.28	1.060	1.017		extract	86
Emergency	6 gal	6.86%	9.63	1.065	1.013		All Grain	42
Pumpkin Porter	5.25 gal	7.18%	54.88	1.070	1.015		BIAB	65
Pumpkin Spice	6 gal	7.05%	24.7	1.072	1.018		All Grain	205
Angostouta	2 gal	13.05%	24.72	1.125	1.026		All Grain	131
Christmas Ale	5.25 gal	6.03%	34.94	1.060	1.014		All Grain	251
Tree Beer 2024	5.25 gal	5.87%	36.9	1.054	1.010		All Grain	361

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	184	US	Grain	base malt	1.8°L	37	65%	11% - 98%
United Kingdom - Maris Otter Pale	130	United Kingdom	Grain	base malt	3.75°L	38	60%	8% - 95%
Brown Sugar	113		Sugar	sugar	15°L	45	7%	1% - 21%
Honey	92		Sugar	honey	2°L	35	9%	0% - 41%
Caramel / Crystal 60L	89		Grain	crystal malt	60°L	34	7%	0% - 17%
Flaked Oats	79		Adjunct	raw	2.2°L	33	7%	1% - 17%
American - Chocolate	78	American	Grain	roasted malt	350°L	29	3%	1% - 14%
Special B	66		Grain	crystal malt	115°L	34	4%	1% - 17%
American - Caramel / Crystal 40L	64	American	Grain	crystal malt	40°L	34	6%	2% - 20%
American - Roasted Barley	62	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	119	7	37%	2% - 100%
Magnum	92	15	49%	11% - 100%
East Kent Goldings	75	5	44%	11% - 100%
Northern Brewer	61	7.8	51%	7% - 100%
Fuggles	61	4.5	40%	9% - 100%
Willamette	57	4.5	42%	11% - 100%
Saaz	49	3.5	35%	7% - 100%
Mount Hood	35	4.8	37%	8% - 67%
Sterling	31	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	16	American	Grain	crystal malt	40°L	34	50%	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	9	American	Grain	roasted malt	300°L	33	23%	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	113	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	74	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	51	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	28	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	19	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - London Ale Yeast WLP013	17	White Labs	Ale	Medium	Medium	71%	66°F	71°F
White Labs - California Ale Yeast WLP001	16	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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	8	Lallemand	Ales	Medium	High	80%	50°F	72°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	58	Fining	Boil	34%	0% - 100%
Nutmeg	56	Spice	Boil	13%	0% - 87%
Gypsum	51	Water Agt	Mash	9%	0% - 83%
Whirlfloc	40	Water Agt	Boil	27%	0% - 100%
Cinnamon	39	Spice	Boil	21%	0% - 97%
Allspice	34	Spice	Boil	13%	0% - 71%
Cinnamon stick	34	Spice	Boil	36%	0% - 100%
Ginger	32	Spice	Secondary	14%	0% - 100%
Calcium Chloride (dihydrate)	30	Water Agt	Mash	9%	0% - 67%
Epsom Salt	24	Water Agt	Mash	5%	0% - 33%

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