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Old 10-10-2012, 02:28 PM   #11
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Christmas ale has been in the bottles since July, Barleywine has been in the bottles since august, RIS is slated to be bottled in a week. Also planning a foreign export stout and a robust porter. I like burly beers.

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Old 10-10-2012, 02:57 PM   #12
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Didn't really plan it this way, but I've been brewing malt-heavy beers that will be appropriate for cold weather. My ESB is just about ready (albeit underprimed---maybe to style as I intended, if that style is just enough carbonation to make a faint white swirl on the top of the beer and give a tingly sensation on your tongue if you pay close attention... but the flavor is awesome).

Have what was supposed to be a 1.064ish malt bomb fermenting now, but it may turn out to be a 1.054. Haven't quite figured out what the SG was (I measured 1.053, but based on the boil gravity and DME addition, it should have been higher, so I suspect I didn't get it mixed well enough, although it may simply be failure to account for trub and a bit of over-dilution).

In any case, I'm not a fan of super high gravity beers, and I don't think I'm going to out-do Sam Adams Winter Lager if I want a "winter" themed beer, so I'll stick to fairly strong malty stuff.

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Old 10-10-2012, 05:41 PM   #13
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Quote:
Originally Posted by Klickmania View Post
I never would have thought to put cinnamon in an IPA. Have you tasted any of it yet? Cuz I'm having a hard time picturing what it would taste like since cinnamon and hops are fairly forward flavors.
Just a small amount. Hoping it shows up on the back end after a while. We will see
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Old 10-10-2012, 05:58 PM   #14
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I have been pondering adding some cinnamon and nutmeg to the upcoming brown ale to give it a christmas tone. Anyone add that to a brown?

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Old 10-10-2012, 06:11 PM   #15
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Quote:
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I have been pondering adding some cinnamon and nutmeg to the upcoming brown ale to give it a christmas tone. Anyone add that to a brown?
I havnt, but that sounds pretty cool!
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Old 10-10-2012, 07:19 PM   #16
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Quote:
Originally Posted by Calichusetts

Just a small amount. Hoping it shows up on the back end after a while. We will see
Cool man. I'm interested as to how that ends up tasting. Let us know!

I would say cinnamon and nutmeg in a brown/porter/stout would be great as long as its not too strong. Maybe a touch of anise as well.
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Old 10-10-2012, 07:27 PM   #17
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Yeah I was planning about a teaspoon nutmeg and 2 cin sticks into secondary for 1 5g carboy.

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Old 10-10-2012, 08:17 PM   #18
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This was my first year brewing "holiday" beers.

I have a "Christmas in Belgium" aging in a corny. It has orange peel, cinnamon, cloves, and belgian yeast.

There is a "Spiced Imperial Porter" that is about to go on some oak. This one was heavy on the cloves and alspice.

Last but not least is the "Pumpkin Chai Porter" with 8lb of sugar pumpkins and 4 oz of organic chai tea.


Cant wait to crack some of these open!

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Old 10-10-2012, 08:32 PM   #19
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Now: pumpkin Spice Porter & Black Winter Saison
Aging: Pumpkin Fest Ale, Saffron Tripel & American Barleywine
On brew deck: French Oaked Old Ale, SN Celebration clone, Chocolate Coffee Sweet Stout

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Old 10-10-2012, 08:45 PM   #20
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OK I gotta ask.. what is RIS and ESB?

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