Who Else Has a Holiday Ale Aged for the Season?

Evan! · 10-22-2008, 04:21 PM

Man, I can't wait. I've got this sumbitch in a keg slow-carbing right now, with a nice mixture of heavy, medium and light toast oak in a mesh bag. I brewed it in July and have been aging it in this keg since then (oak's only been in there for about 5 days though). This is the longest I've keg-aged anything, and I swear, I can't stop pulling little tastes from the tap even though it isn't carbed yet. It turned out perfectly, with very subtle spice and a really pronounced candied sweetness at the back of the palate that tempers the high alcohol. This is going to really be nice on those cold winter nights...and brewday mornings

The recipe's not too far off of JZ's recipe, as I've had good luck with BCS as of late when doing new styles. The oaking is my own thing, as is the fresh ginger.

Code:

Old Douchiewig Spiced Hypocristmas Ale

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.

PseudoChef · 10-22-2008, 04:37 PM

Don't really like spices in my beers, so I went a different route with my "Winter Warmer."

Did a Dubbel recipe and it's been on cherries and vanilla for 2 weeks now. I brewed it beginning of September. It'll go into bottles this weekend perhaps.

Evan! · 10-22-2008, 04:40 PM

Quote:

Originally Posted by PseudoChef

Don't really like spices in my beers, so I went a different route with my "Winter Warmer."

Did a Dubbel recipe and it's been on cherries and vanilla for 2 weeks now. I brewed it beginning of September. It'll go into bottles this weekend perhaps.

Sounds nice. Is that the one you bretted up?

**Saccharomyces** · 10-22-2008, 04:51 PM

I brewed an industrial strength porter and tossed in some cinnamon and nutmeg at flameout to turn it into a Christmas brew. It has been aging since 8/16, I wanted to do it earlier but then I got a kegerator in July so I had to fill it first!

So far it tastes wonderful, I mashed low and dried it out with honey so it tastes like a gently spiced honey porter but with more alcohol. Soon it will be time to drop it in the kegerator to force carb. The recipe I brewed was a keeper, it's in my drop down.

I'm already scheming what I want to do for next year. I think I want to do something with brett. My birthday is on 12/27, so I figure I could spend it brewing next year's holiday brew!

slimer · 10-22-2008, 04:54 PM

Quote:

Christmas Ale 2
Specialty Beer

Type: All Grain
Date: 10/20/2008
Batch Size: 5.50 gal
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 56.50 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 18.83 %
2 lbs Vienna Malt (3.5 SRM) Grain 18.83 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.35 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.35 %
1.0 oz Black (Patent) Malt (500.0 SRM) Grain 0.56 %
1.0 oz Roasted Barley (300.0 SRM) Grain 0.56 %
0.75 oz Columbus (Tomahawk) [12.00 %] (60 min) Hops 29.7 IBU
0.25 oz Columbus (Tomahawk) [12.00 %] (15 min) Hops 4.9 IBU
0.50 oz Homegrown Cascade [5.50 %] (10 min) Hops 3.0 IBU
0.50 oz Homegrown Cascade [5.50 %] (5 min) Hops 1.8 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 oz Cinnamon Stick (Boil 5.0 min) Misc
1.00 oz Ginger Root (Boil 10.0 min) Misc
1.00 oz Orange Zest (Boil 5.0 min) Misc
2.00 oz Cinnamon Stick (Secondary 14.0 days) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Cultured] Yeast-Ale

Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.72 % Actual Alcohol by Vol: 4.95 %
Bitterness: 39.3 IBU Calories: 232 cal/pint
Est Color: 17.7 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 10.62 lb
Sparge Water: 3.02 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 12.00 qt of water at 171.5 F 154.0 F
10 min Mash Out Add 10.00 qt of water at 188.9 F 168.0 F

Created with BeerSmith

Brewing this Friday or Saturday. Starter is started last night.

Freezeblade · 10-22-2008, 04:59 PM

My Arrakis ale has been sitting in primary for quite a bit, and will be moved to secondary with all the spices pretty soon. The concept is off of the book Dune, it's an irish red with a belgian twist (yeast and some wheat) spiced with a bunch of cinnamon/clove/cardomom. It's looking quite awesome and will be christmas presents for a few family members.

Ridge Runner · 10-22-2008, 05:09 PM

Man, I can't wait. I've got this sumbitch in a keg slow-carbing right now

What's your procedure for slow-carbing a keg? I just started kegging and this is something I'm interested in.

PseudoChef · 10-22-2008, 05:43 PM

Quote:

Originally Posted by Evan!

Sounds nice. Is that the one you bretted up?

That would have been nice, but didn't really have time on my side. If it turns out well (I already know I need to go higher than 4lbs:5gal with the cherry:beer ratio) then I may do it again at the beginning of the year and add some funk.

The Brett Dubbel I have was started back in February '08. Year's almost up.

ColoradoXJ13 · 10-22-2008, 05:47 PM

I have a bunch of bombers of my x-mas brew from last year...thats about all though. It wasn't so good last winter, but I have heard that it is a lot better now (from people that have bottles of it).

Evan! · 10-22-2008, 05:55 PM

Quote:

Originally Posted by Ridge Runner

Man, I can't wait. I've got this sumbitch in a keg slow-carbing right now

What's your procedure for slow-carbing a keg? I just started kegging and this is something I'm interested in.

Just set it at serving pressure and leave it until it's carbed.