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Old 11-11-2011, 01:13 PM   #1
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Default Barleyglogg? Can I pull this off?

Hi,

I apologize for my last post.

So I want to brew a "barleyglogg" this holiday season for consumption Christmas 2012 (or whilst weathering the apocalypse, whichever comes first ). Glogg is a Scandinavian Christmastime drink made with red wine, aquavit, raisins, and spices. It is traditionally served warm. I want my barleyglogg to be glogg-like while still retaining some beer-ness. My specific concern is in type of yeast and type/amount of hops and other spices. Any input on my recipe is welcomed:


The Gloggy Elf Christmas Barleywine
5 gallon batch, ~10% ABV

5 lbs. Maris Otter
5 lbs. Rahr 2-row
1 lb. caramel malt
0.5 lbs. toasted malt
1 Whirlfloc tablet
1 lb. raisins, minced
Peel and juice of one orange
1 Ginger root, sliced thinly
5 cardamon pods
20 whole cloves
5 cinnamon sticks
4 cans all natural Concord grape juice concentrate
1 lb. honey
Hops: 1 oz Summit (60 min), 1 oz East Kent Goldings (15 min)?
Yeast: Wyeast 3787 Trappist High Gravity or White Labs WLP545 Belgian Strong Ale or White Labs WLP007 Dry English Ale or Wyeast 1762 Belgian Abbey II?

1) Mash grains at 154° F for 1 hour.
2) Bring to 170° F and maintain for 10 minutes.
3) Drain into boil kettle and sparge.
4) Bring wort to a boil and add 1 oz. Summit.
5) Boil for 45 minutes.
6) Add 1 oz. East Kent Goldings and Whirlfloc.
7) Boil for 5 minutes more.
8) Add spices and raisins.
9) Boil for 10 minutes more.
10) Remove from heat.
11) Cool to about 75° F and transfer to fermenter.
12) Add cool water to achieve a 5 gallon volume, if necessary.
13) Mix thoroughly and check specific gravity.
14) Pitch yeast and place in a cool dry place.
15) Add honey at high krausen.
16) After about 2 weeks, transfer to secondary onto grape juice concentrate.
17) After about 2 more weeks, transfer for aging.
18) Allow to age in fermenter for about 1 month.
19) Bottle with slight carbonation.
20) Allow to age in bottles for at least 6 months.



Thanks!

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Old 11-11-2011, 03:57 PM   #2
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Anyone?

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Old 11-11-2011, 04:02 PM   #3
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As a guy with lots of Scandinavian heritage, I say go for it! Looks like a great experiment.

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Old 11-11-2011, 04:13 PM   #4
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I'm from sweden and my family still drinks glÖgg every year, I love the stuff.

Only thing I would add (eventhough I'm not sure how much or when/how to do it) is ALMONDS in one way or another I think they need to be in there.

Go for it this sounds like an incredible idea!

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Old 11-11-2011, 04:40 PM   #5
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Just a gut feeling here, but I don't know how the Belgian-y yeast profile flavor would go with all the spices. Maybe a clean yeast would let the spice and fruit shine through a little better?

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Old 11-11-2011, 05:28 PM   #6
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Glogg is delicious! And it will f you up! Thanks JonM, I was wondering about that...think I should go with the White Labs WLP007 Dry English Ale?

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Old 11-11-2011, 05:28 PM   #7
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Yes! Almonds! I knew I was forgetting something -- maybe add to the mash?

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Old 11-11-2011, 05:32 PM   #8
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Or maybe almond extract from the grocery store? No idea how much, though.

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Old 11-11-2011, 05:43 PM   #9
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Quote:
Originally Posted by JonM View Post
Or maybe almond extract from the grocery store? No idea how much, though.
That might be the more economical way to go -- I could always serve in a snifter and garnish w/ almonds and raisins.
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Old 11-11-2011, 06:29 PM   #10
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You could use the extract or whole almonds and steep it all into a tea, add at bottling time or when you transfer to secondary.

....I just saw you said adding grape juice at transfer so I don't know how that would work.

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