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mcmillb1 08-15-2012 05:03 PM

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

Body: medium
Color: amber

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!

CastleHollow 08-15-2012 05:22 PM

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!

70% Efficiency
OG = 1.066, FG (est) = 1.016
SRM = 12

At 14 IBUs, this will definitely be a malty brew!

mcmillb1 08-16-2012 12:08 AM

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)
flaked ginger
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!

mcmillb1 08-16-2012 12:30 AM

What do you think about adding some Molasses to that recipe as well? Or is that going too far? How much if not? :D

lordotheporto 08-16-2012 03:37 PM

What would change if you substituted Papazian's Black Patent Malt with Special B?

CastleHollow 08-16-2012 03:56 PM

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.

EvilDeadAsh 08-16-2012 06:23 PM

Quote:

cockles (or is it subcockles?)
+1 for Denis Leary references

mcmillb1 08-16-2012 06:53 PM

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?

CastleHollow 08-17-2012 05:21 PM

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!

Mpavlik22 08-17-2012 05:59 PM

Would WLP002 work ok for this recipe?


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