Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Help me choose a yeast for a Christmas ale!

Reply
 
LinkBack Thread Tools
Old 04-03-2011, 05:36 AM   #1
Gtrman13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Greenville, SC
Posts: 235
Liked 1 Times on 1 Posts

Default Help me choose a yeast for a Christmas ale!

Hi there, all. I'm going to brew a spiced christmas ale soon and I'm just working out the recipe. I pretty much have everything planned out except I just have no clue what yeast I'd like to use. I'm considering possibly the Wyeast American Ale II, but I've never used it so I'm basing this off of descriptions alone. If it helps, I typically ferment in the low-mid 70's. Any and all suggestions are welcome!

Here's the recipe:

http://hopville.com/recipe/596565/ch...-christmas-ale

__________________

Uhhhm...

Gtrman13 is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2011, 05:43 AM   #2
surferdrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Los Angeles, CA
Posts: 182
Liked 2 Times on 2 Posts
Likes Given: 3

Default

If you want to finish around 1.020, make sure your mash temps aren't too low ( producing more fermentable sugar). I'd mash around 154.

I personally think that grain/hops bill is begging for some Belgian yeast...perhaps Wyeast 1762 or White Labs WLP500?

__________________
surferdrew is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2011, 05:55 AM   #3
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 473 Times on 418 Posts
Likes Given: 266

Default

I don't see 1272 as being a bad choice for that recipe...

From Wyeast's description:
"Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character."

So adjust your fermentation temps accordingly...

BTW, surferdrew, it's an extract recipe, so mash temps don't apply.

I also think that yeast choice really won't matter on this one since there's a F-load of spices going into the boil. You could opt for something like 1335 which ferments clean, so that you don't get any flavors that really clash (badly)... I would just go with a strain that has at least a medium-high flocculation rating so that it gets very clear. Go with something more neutral within the temperature range you'll be fermenting at too.

When were you planning on starting this one? At an expected ABV of 8.5%, it could need some time to age and get all the spice flavors to mellow to the point where they won't kill you. I would plan to leave it on the yeast for at least a full month. If it's not getting decent at that point, go another 2-4 weeks before thinking about either racking or bottling it. You could even think about aging it for a few months before bottling it up. When aging, the longer it's in batch form, the better. That way, you can tweak it (if needed) all at once and not worry about some bottles not getting what they need. Once it gets to a good point, prime and bottle it up...

BTW, that amount of nutmeg is a bit scary, IMO... That stuff can be POTENT... You might want to look up some more recipes in the database here to see how much is used in a 5 gallon batch... You might find a recipe that's more to your liking than that one.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2011, 06:02 AM   #4
surferdrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Los Angeles, CA
Posts: 182
Liked 2 Times on 2 Posts
Likes Given: 3

Default

[QUOTE="Golddiggie"]
BTW, surferdrew, it's an extract recipe, so mash temps don't apply.
/QUOTE]

Thanks...wasn't paying close enough attention while reading the link off my phone.

__________________
surferdrew is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2011, 06:36 AM   #5
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 473 Times on 418 Posts
Likes Given: 266

Default

Quote:
Originally Posted by surferdrew View Post
Quote:
Originally Posted by Golddiggie
BTW, surferdrew, it's an extract recipe, so mash temps don't apply.
Thanks...wasn't paying close enough attention while reading the link off my phone.
Took me a minute to see it on the other page too...

I'm not a fan of spiced beers like that... If that's something you like, go for it. I'd just have a "plan B" in the wings in case it comes out tasting like something you'd rather not drink.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2011, 10:24 PM   #6
Gtrman13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Greenville, SC
Posts: 235
Liked 1 Times on 1 Posts

Default

Thanks for the replies folks, I'm planning on brewing this one within the next couple of weeks, but not drinking the brew until christmas time. Would the spices have subsided at this point? I've never brewed anything like this before, so I have no idea. But to correct you folks, it's actually going to be a partial mash recipe. I may be swapping some extract for a base malt, but that shouldn't change anything really.

__________________

Uhhhm...

Gtrman13 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Christmas Ale Partial Mash - Belgian Wit II yeast Worthog82 Recipes/Ingredients 0 10-12-2010 04:04 AM
Trappist yeast with Cascade for Christmas? tomwirsing Recipes/Ingredients 10 12-10-2009 11:37 AM
Which yeast would you choose? chemman14 Recipes/Ingredients 9 07-31-2009 05:10 PM
Help me choose the better yeast. misterVT Recipes/Ingredients 3 09-24-2008 01:26 PM
Munton's Dry Yeast and Christmas Ale Winesburg Ale Recipes/Ingredients 2 09-10-2008 12:06 AM