Holiday Ale or something...

HoppySatan · 08-14-2008, 01:05 PM

I'm looking for a brew for around the holidays. I have only done about 6 extract kits(watermelon ale, irish red, nut brown, kolsch, honey wheat) and need opinions on a winter brew. I've never really had a winter type ale so I'm kinda in the dark on the subject. Any help would be appreciated.

Pete08 · 08-14-2008, 01:21 PM

From what I've gathered, the field is wide open; spiced ales, pumpkin ales, caramel cream ales, etc. Do a thread search for Christmas brews, it resurfaces every once in a while when someone adds there ideas. You will be inspired!

Evan! · 08-14-2008, 01:21 PM

I like the super-malty, rich, dark-mahogany-colored, subtly-spiced holiday beers myself. I just brewed my 08'er 'Old Douchiewig' holiday ale a few weeks back:

Code:

Old Douchiewig

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

21-B  Spice/Herb/Vegetable, Christmas/Winter Specialty

Min OG:  1.030   Max OG:  1.100
Min IBU:     2   Max IBU:   100
Min Clr:     2   Max Clr:    25  Color in SRM, Lovibond

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

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       16.94
Anticipated OG:          1.090    Plato:             21.59
Anticipated SRM:          19.5
Anticipated IBU:          44.6
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.077    SG          18.56  Plato

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

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 91.5    15.50 lbs. Maris Otter Pale Malt         Great Britain  1.038      3
  4.4     0.75 lbs. Crystal 90L                   America        1.033     90
  3.0     0.50 lbs. Special Roast Malt            America        1.033     40
  1.1     0.19 lbs. Black Patent Malt             America        1.028    525

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.30 oz.    Galena                            Whole   13.00  44.6  60 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.25 Oz     Oak Chips - American, Light To Other      7 Days(fermenter) 
  0.25 Tsp    Ginger (Ground)                Spice      1 Min.(boil) 
  0.50 Tsp    Cinnamon                       Spice      1 Min.(boil) 
  0.13 Tsp    Allspice (Ground)              Spice      1 Min.(boil) 
  0.13 Tsp    Nutmeg                         Spice      1 Min.(boil) 


Yeast
-----

  


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   16.94
Water Qts:   19.30 - Before Additional Infusions
Water Gal:    4.82 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions

Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                190  Time:  10


Total Mash Volume Gal: 6.18 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Like I said, it's a big malty ale, mashed high (FG = 1.021), with just one hop addition at 60 minutes, and the spices added late. The hydro sample that I took when I racked it to the keg tasted like a gingerbread cookie

If'n you want to convert that recipe to extract, just replace the Maris Otter malt with 10 lbs of DME or 13 lbs of LME. If possible, make sure the extract you use is a British pale ale extract. For yeast, I used an existing cake from another batch...I think it was US-05 or Nottingham. Both of those will suffice, but if you want to go liquid, use a British Ale yeast like WLP005.