silverbrew

Recipes 

I tasted this one last night at the Elysian brewery in Seattle (although Anchor is a San Francisco brewery) and all I can say is wow, that might have been the best beer I've ever had.

And it didn't come a minute too early for me to brew my last batch before the new years, to be served at our New Year's bash.

If anyone has attempted an Anchor Christmas Ale clone, or has any idea the spices that they use, please let me know!!

Thanks,
Rob

ShortSnoutBrewing

Recipes 

I have a feeling you are going to be pretty hard pressed to brew a beer today that will trully be ready in 12 days....

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FermentEd

Recipes 

My understanding is that this recipe changes every year. You might be able search for Christmas Ale recipes that have similar ingredients to what you are detecting in the Anchor Christmas Ale.

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RoaringBrewer

Recipes 

Especially a spiced, bigger beer...

Brew today and it may be ready by a "Christmas in July" party...

No way to get this ready by Jan 1 2008...

From personal experience: I brewed a "Christmas Ale" - 6% ABVish, spiced with the usual stuff - last year and it took at least 3 months before it was drinkable. It really only mellowed after 9 months, to be honest. I may have overdone the spices, but I followed a "tried and true" recipe, so most likely not overdone too much.

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Roaring Bull Brewing Co.
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Currently Consuming (HB): Apfelwein on Tap Troegs Hopback on Tap; Craft Bottles
Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale
In Planning Stage: Farmhouse Saison and Something Oaked.

andypantz13

Recipes 

I think this beer was used as the basis of the recipe for Jamil's winter spiced beer. So if you take the recipe from that podcast you would probably get something that is at least along the same lines, since as has already been said the recipe changes a little every year.

Soulive

Recipes 

I don't think that beer is "big". IMO its probably between 5-6%. I would just take a Brown ale recipe and make some spice tea. I'd say its got anise, vanilla, nutmeg, cloves, etc. Eventhough its not that big of a beer, it won't be ready for New Years. If you want something to drink on New Years, brew a hefeweizen...

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Green Lane Brewing
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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber

EdWort's Haus Pale Ale Count

discgolfin

Recipes 

Not sure about Anchor brewing, but I believe in the newest BYO magazine they had a section about spice and had a christmas ale recipe.

this was a big beer and probably would be ready for a half way to x mas party in June.

jay

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Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
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Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,

On Deck: Imperial Stout,

hopsalot

Recipes 

it would never be done before new years

Joker

Recipes 

You could look at it in the secondary for New Years while you are drinking something else.

zoebisch01

Recipes 

My 'Winter Warmer' was brewed in November and perfect in November.....


of the following year

I have to concur. You are very limited on your options for brewing something that will be ready in 12 days without access to commercial equipment.

At any rate, a rough "welcome" to the forums!

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