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Old 06-22-2011, 08:09 PM   #11
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The original Sam made over at DFH is called "Midas Touch". I made a HB ingredient list anyway. Gotta work it out. Here's what I got;
8lbs light DME
2lbs wildflower honey
1QT Muscat grape juice concentrate(northern brewer)
.5oz Simcoe hops
10 saffron threads
priming sugar
WLP 001 or Wyeast 1056 ale yeast
OG 1.086
FG 1.026 Target ABV%-9%
IBU-12
23L batch size may be a typo from my research that says maybe 5G,raised to 5.5G by the Muscat juice addition. Like I said,I need to work it out,haven't made it yet. Just gathered info of what's in it from that micro archeologist that did the initial research.
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Old 06-22-2011, 08:26 PM   #12
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Quote:
Originally Posted by JLW
Yeah, I'm probably a little late for some styles of beers especially heavily spiced beers that take a significant age period.

I need to order soon and get a brew day planned in the next week or so.

Here are my ideas:
[*]Double Chocolate Oatmeal Stout[*]Clone of Brekenridge Christmas Ale (last years Christmas beer)[*]Wee Heavy[*]My George Washington Prter Recipe[*]Belgian (Triple or Quad)[*]I really like St. Bernardus Chsitmas Ale but I can't find a recipe.

Thoughts? Other examples? What beers do you guys associate with Christmas/Winter?
I just brewed my favorite holiday brew. My own recipe called "The Gingerbread Man Cometh". A Baltic porter with Ginger and spices. It's fracking delicious. And it will be ready to drink by thanksgiving.
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Old 06-22-2011, 09:41 PM   #13
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I just brewed my favorite holiday brew. My own recipe called "The Gingerbread Man Cometh". A Baltic porter with Ginger and spices. It's fracking delicious. And it will be ready to drink by thanksgiving.
Ooh that sounds great. Share the recipe?
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Old 06-22-2011, 10:02 PM   #14
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Ooh that sounds great. Share the recipe?
Seriously...
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Old 06-22-2011, 11:39 PM   #15
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Quote:
Originally Posted by Zamial View Post
Seriously...
Yes please share.
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Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
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Old 06-23-2011, 12:25 AM   #16
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I'd like it too ...

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Old 06-23-2011, 01:17 AM   #17
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Quote:
Originally Posted by bovineblitz

Ooh that sounds great. Share the recipe?
Give me 24 hours. I'm marginally hammered at one of the best restaurants in Austin right now.
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Old 06-23-2011, 02:55 AM   #18
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Give me 24 hours. I'm marginally hammered at one of the best restaurants in Austin right now.
No rush. Get more hammered
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Old 06-23-2011, 12:54 PM   #19
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Quote:
Originally Posted by bovineblitz

No rush. Get more hammered
If you ever have the chance to eat at Uchiko in Austin I highly recommend it. That being said...

149 degree mash for 90 minutes

12 lbs. Munich
8lbs. Maris Otter
8oz. 40L
8oz. 60L
8oz. 90L
4oz. Special B
2oz. Black patent

FWH 40IBUs. I've used a few different hops in this recipe and find that the variety makes little difference as I'm not really shooting for any hop character, so I just use whatever high AA hop I happen to have on hand.

For the spices everything goes in at flameout.

1oz. Crystalized Ginger
1/2 tbs fresh ground cinnamon
1/2 tbs fresh ground nutmeg
1 tsp clove

Pitch a huge starter of wyeast pacman at 60 degrees. Ferment out then rack and lager for at least 6 weeks. However the best batch I ever made was lagered for a full 4 months before I bottled it. When it's young the spices taste pretty strong but by the time it's ready to drink... 6 months it's perfect
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Old 06-23-2011, 01:37 PM   #20
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Thanks! That recipe looks fantastic! The best part is I can get Munich malt for .79 a pound! hahahahaha I also like the Midas Touch recipe above as well!

I modded a recipe I saw here from I think DubbelDac, for my peppermint chocolate baltic porter.(Sorry DD, I would have provided the link but I can not seem to find it...) This is my version and notes. Mine has been aging in bottles since late January. I had planned on tying a Hershey's chocolate candy cane to the bottle with a pipe cleaner also DD's idea.


Peppermint Chocolate Baltic Porter

Size: 6 gallons
OG 1.085
FG 1.010
ABV 10%
IBU 30.5

12# 2-row
3# Munich
1# flaked oats
1# crystal 40L
0.5# chocolate barley
0.5# chocolate wheat
0.5# of pure cocoa powder (Hershey’s unsweetened) @ 15 Min
0.25# of pure DARK cocoa powder (Hershey’s unsweetened) @ 15 Min
0.5# of lactose @ 15 Min
1# honey

* 1 oz chocolate extract to secondary
**1 oz vanilla extract to secondary


E.K.G. and Willamette 32 grams of ea @ 60 min + 14 grams of each @ 30 min.

yeast: Wyeast Scottish ale 1728

Notes: In hind sight the cocoa powder dropped out of suspension in primary, made a huge mess in my keggles and I lost 1/3 of the batch to thesludge in kettles+trub in primary which was mostly cocoa...I have since switched to chocolate nibs. I would use .75 lbs in the boil and another .25 lbs in secondary if needed. I think the nibs + extract worked well in a different beer so I would go that route again. The peppermint I used a few drops of peppermint extract (the good stuff in the baking isle) and a few oz of schnapps. I tasted after each addition until I felt I had it right. I think 4-6 months would be enough to age this out...



Now, I will have 3 beers and I have just thought about this one (Not that this would be an award winner but what if we come up with a super "piney" IPA I am thinking "tastes like a Xmas tree..." piney. (What would be the best hops to use?)
This will give me 4 beers and if my sour works out that is 5 if not I will have 4...I am then only 1 or 2 away from a 6er! #@$&! You guys all suck...In the best possible way!

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