FliegendeWolf 0 #1 November 5, 2003 So I'd like to make a nice spiced holiday ale but don't know what proportions to put the spices in. Any thoughts on the following (tentative) recipe? 6 lbs extra-light malt extract 1/2 lb 20L crystal malt 1 lb honey (maybe some brown sugar) 1 teaspoon each: cinnamon nutmeg whole clovesA One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites
ifics 0 #2 November 5, 2003 If you want to try a couple of different ways of making them I will be your test subject Quote Share this post Link to post Share on other sites marks 0 #3 November 5, 2003 whats a good website for me to get some info on home brewing... i know nuthing about it but would like to get started into it... sorry if the subject is off..... just curious Quote Share this post Link to post Share on other sites TheAnvil 0 #4 November 5, 2003 What sort of yeast were you thinking of using? I like the brown sugar idea.Vinny the Anvil Post Traumatic Didn't Make The Lakers Syndrome is REAL JACKASS POWER!!!!!! Quote Share this post Link to post Share on other sites FliegendeWolf 0 #5 November 5, 2003 I was going to use a 1056, but the store was out, so I went with White Labs California Ale V.A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites FliegendeWolf 0 #6 November 5, 2003 Marks: Try www.beertown.orgA One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites TheAnvil 0 #7 November 5, 2003 Not familiar with that one. Let me ask my office-mate when he gets back. He brewed an out of this world porter a few weeks ago. Quite tasty.Vinny the Anvil Post Traumatic Didn't Make The Lakers Syndrome is REAL JACKASS POWER!!!!!! Quote Share this post Link to post Share on other sites sssbc99 0 #8 November 5, 2003 Try www.hbd.org. Quote Share this post Link to post Share on other sites sssbc99 0 #9 November 5, 2003 QuoteSo I'd like to make a nice spiced holiday ale but don't know what proportions to put the spices in. Any thoughts on the following (tentative) recipe? 6 lbs extra-light malt extract 1/2 lb 20L crystal malt 1 lb honey (maybe some brown sugar) 1 teaspoon each: cinnamon nutmeg whole cloves Go with more malt. 6 lbs is gonna make some weak stuff, but thats up to you. Quote Share this post Link to post Share on other sites Jimbo 0 #10 November 5, 2003 A spiced holiday ale and no orange peel? My God, man! What's the matter with you! I can't wait until the local beer hole stocks up on the Anchor Holiday Cheer. Yummy yummy beer. Yummy yummy beer. - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites FliegendeWolf 0 #11 November 5, 2003 Well, yeah but the extra honey and brown sugar and half pound of crystal will bump that up.A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites SpeedRacer 1 #12 November 6, 2003 Sounds like a good recipe, but you didn't say what hops you're using! The following was a very successful Christmas Ale from a homebrewer named Travelin' Dave: Steep these grains at 170F 20' & remove before boiling: 1 lb Crystal malt (maybe 60-120L) 1/4 lb wheat 1 1/2 tsp gypsum 7.5 lbs Amber liquid malt extract Bittering hops: 1 oz Wye Northern Brewer hops (7.4% aa) 1 oz Liberty hops (5.2%aa/oz) Flavor hops 1/2 oz Liberty Hops Spices added about 1/2 way thru the 1 hour boil: 1/4 tsp cloves 1/4 tsp ginger 1/2 tsp nutmeg 1/2 tsp cinnamon dash of allspice British Ale yeast This was delicious. Now notice the tiny amounts of spices used for this 5 gallon batch. That's important to note so that you get a beer that has a very subtle, christmasy flavor & aroma, but still tastes like beer. If you use too much spice, the spice kinda overwhelms the flavor. Speed Racer -------------------------------------------------- Quote Share this post Link to post Share on other sites tbrown 26 #13 November 6, 2003 Go with more malt. 6 lbs is gonna make some weak stuff, but thats up to you. Definitely go with 8 lbs of malt and keep in the pound of honey. My Xmas Ales were grain mashes, but I always made them killer strong, it was cold outside and I wanted my brews to make people want to sing. As for spicing, you probably already know this, but don't add the spices until just the last few minutes - the way you'd add aromatic hops. Otherwise you could bitter the thing all to hell. I used to use cinammon stick, a little bit of shredded ginger root (go EASY on that), and grated Tangerine peels. The Tangerine peels were lovely, they're quite a bit zippier than oranges. One year I made my ale so strong it almost killed the yeast (alcohol poisoning) and I had problems getting it to carbonate. So if you go really strong, consider a wine yeast, but 8 lbs of malt and a lb of honey should be OK. Oh, and send me a bottle. Your humble servant.....Professor Gravity ! Quote Share this post Link to post Share on other sites
marks 0 #3 November 5, 2003 whats a good website for me to get some info on home brewing... i know nuthing about it but would like to get started into it... sorry if the subject is off..... just curious Quote Share this post Link to post Share on other sites
TheAnvil 0 #4 November 5, 2003 What sort of yeast were you thinking of using? I like the brown sugar idea.Vinny the Anvil Post Traumatic Didn't Make The Lakers Syndrome is REAL JACKASS POWER!!!!!! Quote Share this post Link to post Share on other sites
FliegendeWolf 0 #5 November 5, 2003 I was going to use a 1056, but the store was out, so I went with White Labs California Ale V.A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites
FliegendeWolf 0 #6 November 5, 2003 Marks: Try www.beertown.orgA One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites
TheAnvil 0 #7 November 5, 2003 Not familiar with that one. Let me ask my office-mate when he gets back. He brewed an out of this world porter a few weeks ago. Quite tasty.Vinny the Anvil Post Traumatic Didn't Make The Lakers Syndrome is REAL JACKASS POWER!!!!!! Quote Share this post Link to post Share on other sites
sssbc99 0 #8 November 5, 2003 Try www.hbd.org. Quote Share this post Link to post Share on other sites
sssbc99 0 #9 November 5, 2003 QuoteSo I'd like to make a nice spiced holiday ale but don't know what proportions to put the spices in. Any thoughts on the following (tentative) recipe? 6 lbs extra-light malt extract 1/2 lb 20L crystal malt 1 lb honey (maybe some brown sugar) 1 teaspoon each: cinnamon nutmeg whole cloves Go with more malt. 6 lbs is gonna make some weak stuff, but thats up to you. Quote Share this post Link to post Share on other sites
Jimbo 0 #10 November 5, 2003 A spiced holiday ale and no orange peel? My God, man! What's the matter with you! I can't wait until the local beer hole stocks up on the Anchor Holiday Cheer. Yummy yummy beer. Yummy yummy beer. - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites
FliegendeWolf 0 #11 November 5, 2003 Well, yeah but the extra honey and brown sugar and half pound of crystal will bump that up.A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites
SpeedRacer 1 #12 November 6, 2003 Sounds like a good recipe, but you didn't say what hops you're using! The following was a very successful Christmas Ale from a homebrewer named Travelin' Dave: Steep these grains at 170F 20' & remove before boiling: 1 lb Crystal malt (maybe 60-120L) 1/4 lb wheat 1 1/2 tsp gypsum 7.5 lbs Amber liquid malt extract Bittering hops: 1 oz Wye Northern Brewer hops (7.4% aa) 1 oz Liberty hops (5.2%aa/oz) Flavor hops 1/2 oz Liberty Hops Spices added about 1/2 way thru the 1 hour boil: 1/4 tsp cloves 1/4 tsp ginger 1/2 tsp nutmeg 1/2 tsp cinnamon dash of allspice British Ale yeast This was delicious. Now notice the tiny amounts of spices used for this 5 gallon batch. That's important to note so that you get a beer that has a very subtle, christmasy flavor & aroma, but still tastes like beer. If you use too much spice, the spice kinda overwhelms the flavor. Speed Racer -------------------------------------------------- Quote Share this post Link to post Share on other sites
tbrown 26 #13 November 6, 2003 Go with more malt. 6 lbs is gonna make some weak stuff, but thats up to you. Definitely go with 8 lbs of malt and keep in the pound of honey. My Xmas Ales were grain mashes, but I always made them killer strong, it was cold outside and I wanted my brews to make people want to sing. As for spicing, you probably already know this, but don't add the spices until just the last few minutes - the way you'd add aromatic hops. Otherwise you could bitter the thing all to hell. I used to use cinammon stick, a little bit of shredded ginger root (go EASY on that), and grated Tangerine peels. The Tangerine peels were lovely, they're quite a bit zippier than oranges. One year I made my ale so strong it almost killed the yeast (alcohol poisoning) and I had problems getting it to carbonate. So if you go really strong, consider a wine yeast, but 8 lbs of malt and a lb of honey should be OK. Oh, and send me a bottle. Your humble servant.....Professor Gravity ! Quote Share this post Link to post Share on other sites
Vlad 0 #14 November 6, 2003 For holiday ale I would prefer to have a gravity higher than 1070. I'm not sure how many pounds of extract that translates to, 'cause I do all-grain. As for the yeast, you would be better off with some Belgian. They have the ability to ferment high gravity beers. Quote Share this post Link to post Share on other sites
FliegendeWolf 0 #15 November 6, 2003 Sorry! Two oz. of 5.8% Cascades for bittering an another 1/2 oz to finish.A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites
skypuppy 1 #16 November 7, 2003 Here's what we used... Not sure if I liked it or not, but I drank it! For 50 liter batch 1 Liter Dark Malt 4.5 Liter Pale Malt 650 milligram Roasted Barley 250 mg. pale malted barley 225 mg crystal malt barley 1 kg. buckwheat honey 1 kg brown sugar 20 grams cloves 75 grams cinnamon lemon peel from 4 lemons orange peel from 4 oranges Bittering hops - 56g Willamette Aromatic hops 70 g CascadeIf some old guy can do it then obviously it can't be very extreme. Otherwise he'd already be dead. Bruce McConkey 'I thought we were gonna die, and I couldn't think of anyone Quote Share this post Link to post Share on other sites
