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Old 08-17-2012, 06:15 PM   #11
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Quote:
Originally Posted by Mpavlik22 View Post
Would WLP002 work ok for this recipe?
I read the following on this site:

Wyeast 1968 London ESB = WLP002 English Ale = Fullers' Yeast

Fullers' Yeast is what they recommended, which is how I ended up with the 1968.
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Old 08-28-2012, 03:32 PM   #12
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Any advice as to a time-frame on this one, by chance?

Here's what I was thinking:

Oct 27 - Brew Day + Into Primary
Nov 10 - Rack to Secondary
Nov 24 - Bottle

They should be "technically" ready around Dec 8 (after 2 weeks in bottle), right, BUT Dec 15th / Dec 22nd would probably make them perfect after they bottle condition for about a full month?

In another thread, someone was suggesting a few months of conditioning on a similar Christmas Ale....(I know, relax... but, still wanted to ask!)

Having only done two All Grains, though, I freaked a little and wanted to solicit more advice....

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Old 08-28-2012, 06:06 PM   #13
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My Christmas ales are generally in the brew kettle in early-mid September. This gives the spices plenty of time to "marry" in the bottle, usually at least 8 weeks, more with my higher OG versions.

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Old 08-29-2012, 11:55 AM   #14
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I am so stealing your recipe! Looks good and I think it will taste even better.

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Old 08-29-2012, 01:29 PM   #15
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I am so stealing your recipe! Looks good and I think it will taste even better.


Rock and roll. Let me know how it turns out!

Also, I've upped my brewing schedule based on feed back from this thread and this GLBC Christmas Ale thread to the following:

Sept 29 - Brew Day
Oct 13 - Rack to Secondary
Oct 27 - Bottle

That'll give it at least six weeks in the bottle to condition, and two full months to Christmas!

I'm still a month away from brewing (and even further from drinking!) but am already stoked at doing this one...can't wait!
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Old 09-23-2012, 01:35 PM   #16
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Brew day!!!!

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Old 11-27-2012, 05:43 PM   #17
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I cracked one of these open over the weekend (they are supposed to be "ready" in mid-December, but, had been in the bottle for five weeks when I tried it).

I am hoping the spices just need to mellow, but, there was an off after taste here in there (seemed to hit me on every second or third drink, though?)

The after taste definitely seemed like overbearing citrus - I'm assuming the orange zest was just too powerful / used too much?

If that's the case, would it mellow in a few weeks or not?

Or just try it in three weeks and relax?

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Old 09-26-2013, 05:04 AM   #18
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just wanted to bump this thread.

This is a pretty tasty recipe. I made it last year and ended up using it as Christmas gifts.

Nice malt flavor... subtle spices... very good. I just made it again a few days ago. I used fresh ginger this time. The wort was sooo yummy!

I'll post my version to the recipe database if OP has moved on.

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Old 09-27-2013, 07:29 PM   #19
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Cheers!

This beer was great once it mellowed in the bottle for a good month.

This year, I've brewed version 2.0 looking to increase the ABV%:

11.00 lb Pale Malt (2 Row) US
2.00 lb Caramel/Crystal Malt

1.00 oz Cascade [Boil 60.0 min]
1.00 oz Ginger Root (Boil 10.0 mins)
2.00 Cinnamon Sticks (Boil 10.0 mins)
2.00 oz Orange Zest (Boil 10.0 mins)
1.00 oz Hallertauer (Boil 2.0 min)

0.75 lb Molasses (flameout)
1.00 lb Honey (flameout)

1.076 SG
1.015 FG

It's been in the primary for two weeks as of tomorrow...

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Old 10-12-2013, 12:24 AM   #20
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I agree... It needs about month to get really good.

I posted my version of this to the recipe database:
http://www.homebrewtalk.com/f78/christmas-ale-436786/

I keep the black patent & special B in mine.

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