Christmas Ale Recipe Help
One of my local brew pubs (Barley's Brewing Company - Columbus, OH) puts out a fantastic Christmas Ale every year. It was also one of the first true craft beers that I ever had, so, it holds a special place in the ol' cockles (or is it subcockles?) of my heart...
They have, and who knows how old it is, a Recipe online
Barley's Christmas Ale
Grain: British pale and crystal
Bittering Hops: American Cascade
Finishing Hops: German Hallertau
Adjuncts: fresh orange zest, fresh white ginger, local buckwheat honey, whole cinammon sticks
Original Gravity: 1.066
IBUs (estimate): 14
Alcohol By Volume: 6.6%
I'm still very green when it comes to All Grain brewing, so, formulating a recipe from just the above seems very intimidating, SO, I'm wondering how, with that information, I could get something going for a five gallon batch at home...
I emailed them directly as well, asking for help (figured why not?), but, wanted ask the pros here as well! :mug:
Thanks for any help or advice!
An easy approach might be something like this:
10# British Pale malt
1# Crystal 80L
Mash at 152-154 for 60 minutes; sparge with enough water to collect 6.5 gallons.
1/4 oz Cascades (5.5%) @ 60 & 45 min
1/4 oz Hallertau (3.1%) @ 15 & 10 min
Add orange zest (or 1/2 oz sweet orange peel,) 1 oz fresh ginger & cinnamon stick for last 10 min of boil
1/2 oz Hallertau at flameout
Pitch with London Ale yeast (or your favorite strain.)
Add 1# buckwheat honey to fermenter after 3-4 days.
Rack to secondary, adding orange zest & cinnamon stick.
Bottle & enjoy!
OG = 1.066, FG (est) = 1.016
SRM = 12
At 14 IBUs, this will definitely be a malty brew!
Barley's responded, saying Charlie Papazian's Holiday Cheer was very similar - from research online:
7 lbs. light malt extract
1 lb honey
1/2 lb Crystal 60L
2 oz black patent
2 oz Cascade Hops (60 minutes)
1 oz Saaz Hops (2 minutes)
6-inches stick cinnaon
zest from 4 oranges
California Ale yeast
I was hoping for an all grain version, but, your modification will work (it's the spices that seem to do the trick), so, thanks for the reply, CastleHollow! Cheers!
What do you think about adding some Molasses to that recipe as well? Or is that going too far? How much if not? :D
What would change if you substituted Papazian's Black Patent Malt with Special B?
Black patent gives stouts that sharp, roasty flavor, and it's pretty dark. You find Special B in a lot of Belgians, and imparts more of a sweeter, sometimes raisiny-like character. It's also lighter, so I think your beer will be more in the red range instead of brown/black.
I actually emailed the recipe into my brew pub, and they gave some advice here and there, leaving me with the following recipe - I also scaled back on the hop schedule to make it a little easier:
10.00 lb Pale Malt (2 Row) US
1.00 lb Crystal Malt - 80L
1.00 lb Honey (flame out)
.25 lb Molasses (flame out)
1.00 oz Cascade - Boil 60.0 min
1.00 oz Hallertauer - Boil 2.0 min
1.00 oz Ginger Root (Boil 10.0 mins)
2 Cinnamon Sticks (Boil 10.0 mins)
2.00 oz Orange Zest (Boil 10.0 mins)
1 pkg London ESB (Wyeast Labs #1968)
They totally recommended Molasses - I was thinking 1/4 of a lb, as to not be too overpowering.
They also recommended the 1968 yeast as the American Ale strains would be too drying for the mix.
How's she look?
Looks like a good recipe to me. Their hop schedule will bring the IBUs more in range for what I would expect in this kind of ale, and I like their spice additions. The London Ale strain will leave you with a malty, sweeter profile which I think will be good for this beer. Brew away!
Would WLP002 work ok for this recipe?
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