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 | 4488 | |
Pumpkin Ale |
19.5 L | 7.82% | 18.7 | 1.073 | 1.013 | All Grain | 3554 | |
BrickWarmer Holiday Red Spiced |
5.5 gal | 7.19% | 42.86 | 1.072 | 1.017 | All Grain | 3485 | |
Bakke Brygg Krydret JuleAle 2014 20 l Speidel |
20 L | 7.19% | 36.88 | 1.074 | 1.019 | All Grain | 3337 | |
Cold Mountain Variant Clone Mk 1 |
5.5 gal | 6.43% | 29.1 | 1.063 | 1.014 | All Grain | 2876 | |
Justamere Pumpkin Chai Ale |
5 gal | 6.64% | 0 | 1.068 | 1.017 | Partial Mash | 2744 | |
Chai Tea #9 |
5 gal | 7.26% | 32.19 | 1.071 | 1.016 | All Grain | 2399 | |
Cedar Gruit |
3 gal | 5.08% | 38.92 | 1.052 | 1.013 | extract | 2351 | |
Wet Kilt Gooseberry Grozet |
5.5 gal | 4.91% | 15.33 | 1.052 | 1.015 | All Grain | 2073 | |
Pocahontas Pumpkin Ale (Braumeister) |
26.5 L | 6.64% | 21.97 | 1.070 | 1.020 | BIAB | 1723 |
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 | 59 | |
Jus de Noel - 2024 |
10 gal | 7.4% | 55.81 | 1.078 | 1.022 | Partial Mash | 71 | |
Christ on Ale |
4 gal | 8.7% | 50.65 | 1.081 | 1.015 | BIAB | 37 | |
Tim Vonderschmitt |
2 gal | 6.02% | 35 | 1.068 | 1.023 | extract | 81 | |
HR Pumpkin |
21 L | 7.43% | 26.09 | 1.067 | 1.010 | All Grain | 136 | |
jubelale Recipe |
5.5 gal | 7.12% | 109.13 | 1.074 | 1.020 | All Grain | 144 | |
White IPA |
2.6 gal | 6.19% | 50.72 | 1.064 | 1.017 | BIAB | 52 | |
Pumpkin ale 2023 |
32 L | 6.66% | 13.68 | 1.062 | 1.011 | All Grain | 104 | |
Persephone Winter Ale |
5.5 gal | 7.98% | 62.64 | 1.079 | 1.018 | All Grain | 89 | |
Spiced Christmas Ale |
5.5 gal | 6.75% | 52.47 | 1.069 | 1.017 | BIAB | 145 |
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 | 125 | 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 | 58 | 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 | 56 | 7.8 | 50% | 7% - 100% |
Willamette | 52 | 4.5 | 41% | 11% - 100% |
Saaz | 47 | 3.5 | 35% | 7% - 100% |
Mount Hood | 30 | 4.8 | 36% | 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 | 107 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 67 | 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 | 46 | Spice | Boil | 11% | 0% - 69% |
Gypsum | 42 | Water Agt | Mash | 8% | 0% - 40% |
Whirlfloc | 33 | Water Agt | Boil | 29% | 0% - 100% |
Cinnamon stick | 29 | Spice | Boil | 37% | 0% - 100% |
Cinnamon | 25 | Spice | Boil | 20% | 0% - 97% |
Allspice | 23 | Spice | Boil | 15% | 0% - 71% |
Calcium Chloride (dihydrate) | 23 | Water Agt | Mash | 11% | 0% - 67% |
Ginger | 22 | Spice | Boil | 14% | 0% - 100% |
Epsom Salt | 19 | Water Agt | Mash | 4% | 0% - 33% |