| Author |
Message |
    
Mike Mayer
Intermediate Member
Username: Mmayer
Post Number: 453
Registered: 12-2002
Posted From: 68.76.82.157
| | Posted on Friday, September 30, 2005 - 02:29 am: | 
|
Ok, it's getting to be time brew a Christmas Ale. I have a recipe of my own, but I would like to see what some of you have brewed, and are very satisified with. Any good recipes out there that you would be willing to share (all grain is the only thing I know)? |
Fred Bonjour
Junior Member
Username: Bonjour
Post Number: 32
Registered: 09-2005
Posted From: 24.8.111.40
| | Posted on Friday, September 30, 2005 - 07:09 am: |
|
A bit different
Type: All Grain
Date: 8/14/2004
Batch Size: 5.00 gal
Brewer: Fred Bonjour
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 62.0
Taste Notes: Brewed Aug 14, Great in November, needed time but worth it. My 2004 Christmas beer
Ingredients
Amount Item Type % or IBU
16 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 79.0 %
1 lbs Roasted Barley (Briess) (300.0 SRM) Grain 4.9 %
12.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 3.7 %
12.0 oz Chocolate (Briess) (350.0 SRM) Grain 3.7 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.5 %
4.0 oz Special B Malt (180.0 SRM) Grain 1.2 %
2.00 oz Pearle [7.80%] (60 min) Hops 45.9 IBU
1.00 oz Fuggles [4.50%] (Dry Hop 3 days) Hops -
1.00 tsp Cloves (Boil 45.0 min) Misc
2.00 tsp Alspice (Boil 45.0 min) Misc
3.00 items Orange Peel, Sweet (Boil 45.0 min) Misc
6.00 items Cinnamon Stick (Boil 45.0 min) Misc
6.00 oz Ginger Root (Boil 45.0 min) Misc
1 lbs Honey (1.0 SRM) Sugar 4.9 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Beer Profile
Est Original Gravity: 1.093 SG
Measured Original Gravity: 1.093 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 9.4 % Actual Alcohol by Vol: 11.2 %
Bitterness: 45.9 IBU Calories: 425 cal/pint
Est Color: 47.8 SRM Color: Color
Mash Profile
Mash Name: Infusion 153 Total Grain Weight: 19.25 lb
Sparge Water: 1.75 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Name Description Step Temp Step Time
Mash Add 28.88 qt of water at 166.5 F 153.0 F 40 min
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Notes
A great Holiday beer, Spicing was noticable, but not overpowering
http://beerdujour.com/AwardWinningRecipes.htm
|
Fred Bonjour
Junior Member
Username: Bonjour
Post Number: 33
Registered: 09-2005
Posted From: 24.8.111.40
| | Posted on Friday, September 30, 2005 - 07:11 am: |
|
That is the peels of 3 fresh oranges
http://beerdujour.com/AwardWinningRecipes.htm
|
Beerboy AKA The Jolly Brewer
Advanced Member
Username: Matfink
Post Number: 776
Registered: 03-2003
Posted From: 81.156.22.233
| | Posted on Friday, September 30, 2005 - 10:25 am: |
|
Hoppy Christmas! 25l
7kg Pale Malt
1kg British Crystal
100g Columbus hops boil
50g Cascade 15 mins
100g Cascade
Thames Valley yeast.
Mash in at 15¼C for 90 minutes, sparge to collect 30 litres
boil 90 minutes adding the cascade hops at 75 and 90 minutes. Cool, pitch yeast and ferment out. Secondary for 1 month before kegging/bottling.
This beer was AWESOME! the crystal gave a really complex almost smokey flavour without being cloying as it was balanced by the extremely high hopping rate. the cascade hops really came through to give a really excellent Christmas beer without the use of spices. I'll be making this one again this year. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1360
Registered: 04-2003
Posted From: 194.39.131.40
| | Posted on Friday, September 30, 2005 - 12:24 pm: |
|
Hmmm
Someone needs to post some SAMI CLAUS clone recipes...
Yes... They do.
-Scott |
davidw
Senior Member
Username: Davidw
Post Number: 1315
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Friday, September 30, 2005 - 12:46 pm: |
|
I am not surprised that Scott is on the ball.
A very good heads up as November and December are the months that the WLP885 Zurich Lager strain is available.
Which reminds me, I gave a sample of this strain to one Eric A. a year or two ago when he was brewing a Sami clone. And I never heard anything after that. Though I tend to avoid Ames like the plague. So perhaps it is my fault.
But I still think that guy owes me some BEER!
Should be ready by now, one would think . . . |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3582
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Friday, September 30, 2005 - 01:00 pm: |
|
I have a holiday spiced ale recipe that has proved quite popular (it's placed well in competitions), but I admit I've grown tired of it and no longer brew it. My idea of a holiday beer these days would be a strong Belgian dark ale along the lines of Unibroue's Terrible or the Corsendonk Christmas Ale. There are spices, but it's the yeast character, the Special B malt and the alcoholic warmth that predominate.
Or I would consider Noche Buena, a holiday bock (without spices) from the brewers of Dos Equis. There is a recipe for it in Beer Captured. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1361
Registered: 04-2003
Posted From: 194.39.131.39
| | Posted on Friday, September 30, 2005 - 01:43 pm: |
|
Oh YEA!
I also second Unibroue's Terrible. That is darn fine stuff. Hopefully SLEEZMAN Brothers will not ruin it over time. |
Ken Anderson
Senior Member
Username: Ken75
Post Number: 1033
Registered: 11-2002
Posted From: 69.168.141.10
| | Posted on Friday, September 30, 2005 - 02:31 pm: |
|
Terrible. Yum, I wanna try it! |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3584
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Friday, September 30, 2005 - 02:51 pm: |
|
Terrible is available seasonally here at some of the Ontario provincial liquor stores. Last year I bought a couple of 750 ml bottles and the clerk smiled and asked, "Why would anyone name a beer 'terrible'?" It's proof the liquor stores (the world's largest alcohol monopoly) have little knowledge or understanding of beer, as well as the fact that Canada is hardly a bilingual country. While one of the meanings of "terrible" in French is the same as in English, it also can mean "extraordinary" or "unusual." |
Beertracker
Advanced Member
Username: Beertracker
Post Number: 881
Registered: 03-2002
Posted From: 72.16.21.151
| | Posted on Friday, September 30, 2005 - 03:00 pm: |
|
My favorite Winter Warmer is N'Ice Chouffe which I plan on trying to "clone" next. I'll post the recipe next month if it's successful! 
CHEERS! Beertracker
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
|
Skotrat
Senior Member
Username: Skotrat
Post Number: 1362
Registered: 04-2003
Posted From: 194.39.131.39
| | Posted on Friday, September 30, 2005 - 03:23 pm: |
|
Yea...
Another great choice with N'Ice Chouffe. My friend Stan and I had the chance to drink 7 vintages over seven nights a few years back.
It was definitely a great beer experience |
Chumley
Senior Member
Username: Chumley
Post Number: 3683
Registered: 02-2003
Posted From: 71.37.188.229
| | Posted on Friday, September 30, 2005 - 03:28 pm: |
|
Well, it ain't Samichlaus, but here's my recipe based on a clone of Sami's stablemate, Eggenberg's Ur-Bock. It is pretty much spot on. Now that I have upgraded from a 5 to 10 gallon mash tun, next time I make it will be all-grain, instead of a partial mash:
5 gallons, OG 1.102, 40 IBUs, 15.6 SRM
8 lbs. pils (I used MFB)
4 lbs. munich light (I used Gambrinus)
6 lb. package of William's German Gold LME ( 50% pils/50% munich)
Mash grains at 148°F for two hours
2 oz. Saaz 4% 60 min
1.5 oz. Hallertau Mittelfrueh 4.4% 60 min
1 oz. Saaz 15 minutes
WY2278 yeast cake from a previous batch, aerate with O2. 3 weeks in the primary. FG 1.024.
This one gets better with age. I brewed it the spring of 2003 - too bad I only have two bottles left. |
tim roth
Intermediate Member
Username: Hopdude
Post Number: 306
Registered: 03-2003
Posted From: 69.179.25.58
| | Posted on Friday, September 30, 2005 - 03:34 pm: |
|
The best one I've made was a Spiced Porter.
Standard Porter recipe with 1/2tsp. of ground cloves at the end of the boil and 4 cinnamon sticks in secondary. Turned out really nice.
My favorite commercial offering is Lakefront Holiday Spice Lager. Excellent beer! cheers, tim |
Beerboy AKA The Jolly Brewer
Advanced Member
Username: Matfink
Post Number: 777
Registered: 03-2003
Posted From: 81.156.22.233
| | Posted on Friday, September 30, 2005 - 03:47 pm: |
|
Christmas day, sitting in front of the fire, distended belly from far too much food, and a nice brandy glass of 5 year old Thomas hardy Ale. Can't wait! |
Wykowski
Senior Member
Username: Bigearl
Post Number: 1316
Registered: 12-2002
Posted From: 209.222.26.27
| | Posted on Friday, September 30, 2005 - 03:59 pm: |
|
for the winter holidays, I like an IPA, with plenty of American 'Citrus-y' hops , including dry hop
but, I like that all the time
"...he brewed white lightnin' till the sun went down, then he filled him a jug and he passed it around..."
|
Beertracker
Advanced Member
Username: Beertracker
Post Number: 882
Registered: 03-2002
Posted From: 72.16.21.151
| | Posted on Friday, September 30, 2005 - 04:00 pm: |
|
quote:My friend Stan and I had the chance to drink 7 vintages over seven nights a few years back.
Sounds like a half-O-fortnight of fun!  I just wish I had the "willpower" to collect seven vintages of N'Ice Chouffe without drinking one of them! 
(Message edited by beertracker on September 30, 2005)
CHEERS! Beertracker
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
|
Mike Mayer
Intermediate Member
Username: Mmayer
Post Number: 455
Registered: 12-2002
Posted From: 66.94.94.249
| | Posted on Friday, September 30, 2005 - 04:38 pm: |
|
Fred, HOLY ••••, 6 oz of Ginger root???? Wow, I cut down from 2 oz to 1/2 oz because it was terribly overpowering in my recipe, even after 3 months of ageing. |
Denny Conn
Senior Member
Username: Denny
Post Number: 5126
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, September 30, 2005 - 04:55 pm: |
|
I tend to brew Dean Larson's Christmas Tree ale recipe for myself for the holidays, along with "Santa's Helper" which is an all Munich, 1.075 kinda alt. My BVIP recipe is real popular with my friends, so I usually brew that to give away.
LIfe begins at 60...1.060, that is.
|
Brewmasher
Member
Username: Brewmasher
Post Number: 102
Registered: 10-2003
Posted From: 64.12.116.14
| | Posted on Friday, September 30, 2005 - 05:16 pm: |
|
Mike, he may be using fresh ginger where you are using dry. It is hard to judge how much flavor you get from X- amount of fresh root due to different water levels, freshness, ect., but you can't beat the taste. Best way is to boil thinly sliced root in water to taste, then add to boil.
Ordering a Bud Lite at a Brewpub is like going to the Mustang Ranch and paying $1000 to have sex with your wife!
|
Guy C
Intermediate Member
Username: Ipaguy
Post Number: 326
Registered: 09-2003
Posted From: 24.6.136.251
| | Posted on Friday, September 30, 2005 - 06:15 pm: |
|
With the 2005 harvested whole hops shipping now, I like to take advantage of their freshness and brew hoppier, more heavily dry-hopped styles. SN Celebration and Bigfoot-like beers are nice this time of year. |
MJR
Member
Username: Mjr
Post Number: 226
Registered: 03-2003
Posted From: 71.11.140.102
| | Posted on Friday, September 30, 2005 - 07:01 pm: |
|
This will be the year where I actually follow through with my plan of brewing Dean's SNCA recipe.
As much as I like spiced beers, I can't see myself going through 5 or 10 gallons of one. Even with extended aging.  I'll stick with a good IPA.
(Message edited by mjr on September 30, 2005) |
Dan Mourglea
Advanced Member
Username: Cataclysmbrewer
Post Number: 512
Registered: 03-2003
Posted From: 24.158.36.249
| | Posted on Friday, September 30, 2005 - 07:18 pm: |
|
I used 6oz of fresh grated ginger in my Holiday Ale (7gal batch) and it could've used maybe a bit more. . .
Beer: Hef's Holiday House Ale Style: English Old/Strong Ale
Type: All grain Size: 7 gallons
Color: 37 HCU (~18 SRM)
Bitterness: 23 IBU
OG: 1.058 FG: 1.016
Alcohol: 5.4% v/v (4.2% w/w)
Grain:
8 lb. American 2-row
4 lb. American Munich
1 lb. Belgian aromatic
1 lb. American crystal 90L
8 oz. Belgian Special B
Mash: 70% efficiency
Boil:
70 minutes SG 1.047 8.5 gallons
1 lb. Brown sugar
Hops:
1.50 oz. Tettnanger (3.8% AA, 60 min.)
1 oz. Willamette (4.5% AA, 30 min.)
Spices:
1oz coriander seed, crushed 20 min.
1.5oz sweet orange peel (dried) 20 min.
6oz freshly grated ginger root 20 min.
8 cinnamon sticks (cheap mexican spice section) 4 at 20 min. 4 at flameout
Yeast:
WL028 Edinburgh Ale
It was very good as is and went much too fast. . .all 7 gallons were blown by midnight of the christmas party. The spices were surprisingly not overpowering in spite of the fact that it was only brewed 6 weeks prior to christmas.
(Message edited by cataclysmbrewer on September 30, 2005) |
Chumley
Senior Member
Username: Chumley
Post Number: 3686
Registered: 02-2003
Posted From: 71.37.188.229
| | Posted on Friday, September 30, 2005 - 07:25 pm: |
|
I'm with Mike on this one...I used two ounces of freshly grated ginger in a 1.066 saison and thought it was over the top...took six months of aging, then it was perfect. |
Wykowski
Senior Member
Username: Bigearl
Post Number: 1318
Registered: 12-2002
Posted From: 209.222.26.27
| | Posted on Friday, September 30, 2005 - 08:01 pm: |
|
also , I have a full keg of 9+ month old Wee Heavy, I'll be busting out with the cold weather
(Skotrat's Traquair House Clone recipe, mmm)
"...he brewed white lightnin' till the sun went down, then he filled him a jug and he passed it around..."
|
Mike Mayer
Intermediate Member
Username: Mmayer
Post Number: 457
Registered: 12-2002
Posted From: 68.76.82.157
| | Posted on Sunday, October 02, 2005 - 12:12 pm: |
|
Ok, here is one that I did for 2004. It was ok, but I think I will try different yeast and hops this time. Also, I'm doubling up on the cinimon sticks, and putting them right in the keg. Anyone have suggestions for yeast/hops??
2004 Christmas Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
22-0 Spice/Herb/Vegetable,
Min OG: 1.020 Max OG: 1.120
Min IBU: 12 Max IBU: 100
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 26.50
Anticipated OG: 1.077 Plato: 18.75
Anticipated SRM: 9.9
Anticipated IBU: 13.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 2.00 Gallons Per Hour
Pre-Boil Wort Size: 13.00 Gal
Pre-Boil Gravity: 1.063 SG 15.33 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
67.9 18.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
3.8 1.00 lbs. Aromatic Malt Belgium 1.036 25
18.9 5.00 lbs. Honey 1.042 0
3.8 1.00 lbs. Biscuit Malt Belgium 1.035 24
1.9 0.50 lbs. Special B Malt Belgian 1.030 120
3.8 1.00 lbs. Flaked Soft White Wheat America 1.034 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Whole 5.75 10.8 60 min.
1.00 oz. Cascade Whole 5.75 2.9 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Nutmeg Spice 0 Min.(boil)
4.00 Unit(s)Cinnamon Sticks Spice 0 Min.(boil)
3.00 Tsp Allspice Spice 0 Min.(boil)
2.00 Oz Sweet Orange Peel Spice 0 Min.(boil)
0.50 Oz Ginger Root Spice 0 Min.(boil)
1.00 Tsp Cardamom Seed Spice 0 Min.(boil)
Yeast
-----
WYeast 1056 Amercan Ale/Chico
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 21.50
Water Qts: 28.60 - Before Additional Infusions
Water Gal: 7.15 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions
Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 16 Time: 10
Sparge Temp : 168 Time: 45
Total Mash Volume Gal: 8.87 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
A "tea" is to be made from the spices listed above in 1/2 gallon of water a
t 170 F for 1/2 hour. The tea is poured directly into the primary through
a strainer leaving solids behind. Primary for 7 days, then transfer to se
condary.
4 additional sticks of Cinnamon are added to the secondary for
3 to 4 weeks, then kegged. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3590
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Sunday, October 02, 2005 - 02:52 pm: |
|
Hops aren't very important in most spiced beers, as they tend to compete with the spices. Keep the bittering on the low to moderate side and eliminate aroma hops. As for yeast selection, I think any relatively neutral yeast would be appropriate. |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 1892
Registered: 03-2003
Posted From: 208.49.148.10
| | Posted on Monday, October 03, 2005 - 03:16 pm: |
|
ugh... I used 3 lbs of fresh ginger in my last ginger ale (5 gal) and it still wasn't what I was hoping for. More next time.
Guess the BVIP in the fermentors right now will be my Xmas brew this year. |
Brews and Views Archive 2005 
Closed: New threads not accepted on this page