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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Great Lakes Christmas Ale Recipe
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Old 08-21-2009, 04:14 PM   #11
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Did anyone get help from GL on the Christmas Ale? I'd like to brew something in that vein myself.

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Old 09-22-2009, 07:22 PM   #12
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Quote:
Originally Posted by bierdude View Post
Spices at flameout:
2 t - Cinnamon
1/2 t - Ground Ginger
1/2 t - Ground Nutmeg
1/2 t - Ground Allspice

Stupid question...should those be tablespoons (e.g. capital T) instead of teaspoons I assume. I am looking to make this recipe after I convert it down to 5 gallon and extract.
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Old 09-22-2009, 07:33 PM   #13
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Originally Posted by Edcculus View Post
On a side note: am I the only one who thinks this beer is repulsive? Then again, I'm not a fan of any spiced "christmas" beers.
I used to like it back when it was brewed in the original brewery. It's lost a lot of character since then. I still can't drink more than one though. Not a session beer by any means.
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Old 10-08-2009, 03:17 AM   #14
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Quote:
Stupid question...should those be tablespoons (e.g. capital T) instead of teaspoons I assume. I am looking to make this recipe after I convert it down to 5 gallon and extract.

Sorry for the late response... the amounts were correct as teaspoons (t). Keep in mind also that my recipe is for 10gals. Side-by-side, this version was a bit more subdued than GLBC, but that's what I was going for. As per the label on the bottle, they don't use nutmeg or allspice in this beer. As for bierstein's comment above about preferring the beer brewed in the original brewery, head down to the pub and order the Christmas ale. According to the staff, the pub specialty beers (including the Christmas Ale) are still brewed in the original pub brewery.

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Old 10-08-2009, 01:13 PM   #15
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As for bierstein's comment above about preferring the beer brewed in the original brewery, head down to the pub and order the Christmas ale. According to the staff, the pub specialty beers (including the Christmas Ale) are still brewed in the original pub brewery.
Agreed the pub only beers are brewed at the pub, however I'd argue that the Christmas Ale is not one of those. They brew that on such a large scale that using the Pub brewery for that would be a waste of their bandwidth.
Here's their list of Pub Exclusives
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Old 08-09-2010, 01:01 AM   #16
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I stumbled upon this thread about two months ago while looking for a Christmas Ale Recipe. Long story short, I split a 10 gal batch of this recipe with Irregularpulse on a brewday in late June. I will probably bottle/keg this week and let it sit until holiday season. While taking a FG reading the aroma reminded me of fresh baked Christmas cookies. The sample tasted pretty close to the GLBC recipe, but it was hard to tell since the sample was from the primary. Once the batch carbs up, I'll post again on the quality of the brew.

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Old 09-13-2010, 09:40 PM   #17
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Hey, I was looking into brewing the 10 gallon version, but I was doing a little research on Great Lake's site and noticed that they post PDFs of generally what goes into their brews. Obviously it's not a clear-cut recipe, but it might help make a better clone...

Here's the link to the Christmas Ale PDF: http://www.greatlakesbrewing.com/upl...20(3)%2023.pdf

For simplicity, I'll just copy and past the important info:

MALT
Harrington 2-Row Base Malt: Allows color and flavor from other specialty malts to come through; makes for very clean beer
Wheat: Adds body and head retention
Crystal 45: Contributes to copper color and adds sweet caramel aroma and flavor
Special Roast: Contributes subtle hints of toasty and biscuit flavors
Roasted Barley: Added in small amounts to contribute to overall complexity and color without overwhelming

SPICES
Honey: An adjunct to add strength and fresh floral notes
Cinnamon: Imparts festive aroma and flavor
Fresh Ginger: Adds spicy aroma and flavor

HOPS
Hallertau: U.S. version of classic German noble hop; contributes mild bitterness and fine aromas
Cascade: Used as an aroma hop; citrusy aroma complements beer’s heavy spices


So yeah, any thoughts? I'm tempted to come up with a recipe from scratch, or adapt the previous recipe to match the malts better... but I don't have much all grain brewing experience (only 1 pretty good stout) under my belt, and I'm not sure how it would end up. We'll see though, maybe I'll risk some experimentation...

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Old 09-14-2010, 02:28 PM   #18
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I think Christmas beers are gross, but +1 on email them. Ive contacted them about a couple recepies, and they have been very helpful!

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Old 09-14-2010, 06:23 PM   #19
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Time was they used 1028 for all their non-Belgian ales, so that might be a crucial ingredient, too. It certainly has a unique flavor. I suppose things might have changed in the past few years, so it might be worth asking about, specifically, if you email them. Keep us posted if you hear anything good. I might give this one a try myself.

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Old 09-14-2010, 06:28 PM   #20
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"special roast" is just special B?

also, they note 17P (1.070) and 7.5% abv....that's 82% AA!

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