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Old 09-14-2010, 05:56 PM   #21
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Quote:
Originally Posted by motobrewer View Post
"special roast" is just special B?
Nope, it's a completely different product. It's made by Briess, so it shouldn't be too tough to find. If you really can't find it, I'd sub an equal amount of a British brown malt. It's not the same, but it would be close enough in small quantities.


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Old 09-15-2010, 02:29 AM   #22
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I am also planning on giving this one a shot. I am an extract brewer (for now) my plan is to base my recipe off of the brewers best Imperial Nut Brown kit. I will be changing the hops, adding some wheat, spices and honey.
(I quoted the description of the brew from an earlier post for quicker reference)
ABV = 7.5-8.25% maybe a little higher with the honey
Here is what the kit comes with:
6.6 lb LME - sparkling amber unhopped
2 lb DME - amber
8 oz - crushed victory malt
4 oz - crushed chocolate malt
4 oz - crushed crystal 80L malt
8 oz - Maltodextrin
safale dry ale yeast s-04 packet. should I make a starter for this?

This is what I want to add:
1 lb wheat pre (to add body and head retention) Can this be accoplished by just steeping witht the rest of the grains, or do I need wheat extract?

1 lb honey at flame out, is this enough?

2 tsp cinnamon. When should I add this?

1 tsp fresh ginger. Do I just grate fresh ginger root?

1 tsp clove. When should I add this?

1 oz Hallertau at 60 min
1 oz Hallertau at 15 min
1 oz Cascade at flameout

Let me know what you think, and I someone could shed some light on the questions I have in blue.



Quote:
Originally Posted by pemling View Post
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/uploads/Beer/GL09-709%20TastingGuideLong_5%207%2010%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 11-06-2010, 05:59 PM   #23
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Quote:
Originally Posted by bierdude View Post
As a native Clevelander, all the friends have been asking me for a clone when the bars run out of Great Lakes Christmas crack (as we call it). Here's my attempt at a GLBC Christmas clone. In side-by side tasting, it came very close. Overall, it may be slightly more subdued than theirs. They don't use nutmeg or allspice, so leave out if you want, but it didn't overpower with it in there. Also, sub other hops as available. I'm sure they don't use Galena for bittering, but that's what I had at the time.

Christmas Ale (GLBC)

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 26.75
Anticipated OG: 1.073 Plato: 17.65
Anticipated SRM: 11.4
Anticipated IBU: 37.3
Brewhouse Efficiency: 77 %
Wort Boil Time: 75 Minutes

Formulas Used
-------------


Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.19

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.8 20.00 lbs. Pale Malt (Munton) England 317.42 3
5.6 1.50 lbs. Wheat Malt America 317.42 2
4.7 1.25 lbs. Crystal 40L America 284.01 40
2.8 0.75 lbs. Crystal 120L America 270.20 120
1.9 0.50 lbs. Vienna Malt (Durst) Germany 309.07 3
2.8 0.75 lbs. Victory Malt (Briess) America 284.01 25
7.5 2.00 lbs. Honey 350.83 0



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
56.70 g. Galena 10.1 Pellet 10.10 31.6 60 min.
21.26 g. Galena 10.1 Pellet 10.10 4.3 10 min.
21.26 g. Willamette 6.0 Pellet 6.00 1.4 5 min.

Spices at flameout:
2 t - Cinnamon
1/2 t - Ground Ginger
1/2 t - Ground Nutmeg
1/2 t - Ground Allspice


Yeast
-----

WYeast 1007 German Ale
I am finally getting around to posting a pic of the final product on this one. I haven't seen the Great Lakes Christmas Ale at the store yet, so I haven't been able to do a side-by-side comparison. This is a really good recipe even if it doesn't match exactly. The funny thing is that I have never been a really big fan of Christamas Ales. Cinnamon came through nicely on this. This is a definite "brew again next year" recipe.

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Last edited by theguy; 11-06-2010 at 06:01 PM. Reason: edit punctuation.
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Old 11-11-2010, 01:53 AM   #24
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Quote:
Originally Posted by Homer View Post
I am also planning on giving this one a shot. I am an extract brewer (for now) my plan is to base my recipe off of the brewers best Imperial Nut Brown kit. I will be changing the hops, adding some wheat, spices and honey.
(I quoted the description of the brew from an earlier post for quicker reference)
ABV = 7.5-8.25% maybe a little higher with the honey
Here is what the kit comes with:
6.6 lb LME - sparkling amber unhopped
2 lb DME - amber
8 oz - crushed victory malt
4 oz - crushed chocolate malt
4 oz - crushed crystal 80L malt
8 oz - Maltodextrin
safale dry ale yeast s-04 packet. should I make a starter for this?

This is what I want to add:
1 lb wheat pre (to add body and head retention) Can this be accoplished by just steeping witht the rest of the grains, or do I need wheat extract?

1 lb honey at flame out, is this enough?

2 tsp cinnamon. When should I add this?

1 tsp fresh ginger. Do I just grate fresh ginger root?

1 tsp clove. When should I add this?

1 oz Hallertau at 60 min
1 oz Hallertau at 15 min
1 oz Cascade at flameout

Let me know what you think, and I someone could shed some light on the questions I have in blue.
1. you can either rehydrate the yeast in warm water or go ahead and make a starter.
2. you need to mash wheat malt or use wheat extract
3. I boil Honey for 5 mins to sterilize but many people add at flameout or during primary fermentation (add directly to the fermenter).
4. All spices are added at flameout
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Old 11-11-2010, 01:59 AM   #25
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I recently read an interview with one of the GLBC brewer's who said they use 1028 for all their ales.

Check this thread for an updated recipe:
http://www.homebrewtalk.com/f78/christmas-ale-great-lakes-clone-202115/

Based on the tasting notes from the GLBC website (which weren't avail last year), I'd say this recipe looks dead on.

Prost!

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Old 11-19-2010, 08:21 PM   #26
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Here is a recipe that I created after moving from Cleveland to Columbus and not being able to find it just 120 miles away from its creation. I just brewed it on Nov. 9th so we'll see how it comes out. Let me know what you think and I'll tell you how it turns out.

10 Gallon batch with partial mash

FERMENTABLES

4 lb american 2 row
2 lb wheat
2 lb british crystal 60l
4 oz roasted barley
1 lb special roast
8 lb light dry malt extract
3 lb honey
1 oz black Patent
2 oz chocolate


HOPS & FLAVORINGS

2 oz cascade (60 min)
1.5 oz cascade (30 min)
2.5 oz cascade (15 min)


SPECIAL

2 tsp Cinnamon
1 tsp Ground Ginger


YEAST

Wyeast British Ale 1098


PROCEDURE

Add grains to 3 gallons of water, mash at 130 and hold for 30 min.
Raise to 155 and hold for 30 min, then sparge with 2 gal of water.
Add water to brewpot to bring up to 10 gal.
When boil is reached add dry malt extract, 3 lbs honey, 2 oz cascade (60min).
Then 1.5 oz cascade (30 mins).
Then 2.5 oz cascade, 2 tsp cinnamon, 1 tsp ground ginger (15 min)

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Old 11-01-2011, 12:58 AM   #27
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I brew GL xmas clone every year. Here is my 10 gal all grain recipe.

19 lbs 2-row
4 lbs malted wheat
1 lb crystal 60
1 lb special roast
2 oz. roasted barley
.5 lbs rice hulls


12 aau's Northern Brewer 60 min
1 oz. cascade 15 min
1 oz cascade 2 min

2 lbs honey 2 min
6 tsp. ginger powder 2 min
6 cinnamon sticks 2 min


yeast wyeast 1056

I use medium hard water with some gypsum.

OG 1.070
FG 1.015
ABV 7.5%
IBU's 26
Color SRM 10.5

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Old 11-01-2011, 01:15 AM   #28
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I've brewed this recipe, too. Imo, really close to Great Lakes.

Also, I've had dungeonbeast's version at his home. It's really good.

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Old 11-02-2011, 12:07 AM   #29
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Quote:
Originally Posted by Edcculus


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 too cannot stand this beer. Really don't see the appeal.
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Old 04-04-2013, 02:39 PM   #30
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Default Great Info

I've added this to my On Deck circle.
Good to have ready for a Christmas In July Party!



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