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-   -   Drink of the Nativity (http://www.homebrewtalk.com/f164/drink-nativity-351385/)

ChasidicCalvinist 08-31-2012 11:46 PM

Drink of the Nativity
This will be my Christmas beer

Drink of the Nativity

5 Gallon Batch

Full boil:

4lbs Rice Syrup Solids
1lb D-45 Candi Syrup
8 oz Molasses
1 oz centennial hops

In a separate pot bring 1lb of honey to boil and add:
2 TBSP candied ginger
teaspoon ground cloves
3 cinnamon sticks
2 teaspoon of allspice
1/8 teaspoon of nutmeg
1/8 teaspoon ground black pepper
Zest of 1 orange

Boil all of this for the duration of the full wort boil

At 5 minutes left add .5oz Hallertau

At full hour turn heat off. Remove cinnamon sticks from the honey-seasoning mix and pour this into the wort. Stir to dissolve.

Pitch S-33 yeast and dry hop 1oz Saaz

I will bottle this with cup of maple syrup.

Im going to use brown sugar for the pumpkin dubbel instead of maple syrup.

spaced 09-01-2012 08:13 AM

I've bottled with maple syrup before and it was horrible, but that was with sorghum. Recommend bottling half of your batch with corn sugar.

Sir Humpsalot 09-01-2012 09:05 AM

Why risk bottling with maple syrup? If you think it will go well in the beer, add it to secondary or something.

I primed with honey once. Of course it worked, but I didn't gain anything that wouldn't have been gained in secondary. And it carbed slower. So what was the point?

I guess I just did it to do it. But I outgrew that phase. Now I try to make additions that actually make some logical sense.

ChasidicCalvinist 09-04-2012 12:16 PM

Any other feedback or thoughts? This is a combination of 3 recipes so I figure it could either be very good or very bad.

spaced 09-04-2012 09:12 PM


Originally Posted by ChasidicCalvinist (Post 4385059)
Any other feedback or thoughts? This is a combination of 3 recipes so I figure it could either be very good or very bad.

It looks good to me but I'm not experienced with spices. The choice of centennial hops for bittering is interesting. I'd be more likely to use a hop like hallertauer or magnum.

Let us know how it goes.

igliashon 09-05-2012 02:17 PM

I'd keep the allspice in line with the other spices, personally. It can have a strong flavor. Out of curiosity, why are you adding the spices to the honey, rather than the wort?

ChasidicCalvinist 09-05-2012 03:39 PM

The centennial and bottling with maple syrup both came from the Brooklyn Brewshop's Christmas recipe. The dry hop of Saaz came from another source for a winter ale. And boiling the honey with the spices in it and then pouring that into the wort came from a third recipe. I either liked the elements or found them intriguing so I combined all of them, and added my own touch, into this recipe. The result will either be, I think, awesome or really bad.

Sir Humpsalot 09-06-2012 12:01 PM

Oh wait. You forgot the malt!!!!

I'm not even sure brewers yeast would be the right choice for this. What kind of flavor profile are you envisioning here? It certainly doesn't sound like it will be beer-like. It sounds more like a Christmas version of something like Mike's Hard Lemonade (or other malt liquor).. Maybe just make a nice liqueur instead? That'd be way more likely to be successful than a maltless beer.

Or you might consider practicing just making a neutrally-flavored fermented beverage before going crazy with the spices in this recipe. It certainly won't be beer-like and, using normal beer ingredients beyond that, I frankly have some questions about its drinkability...

But hey, if it's just an experiment, it WILL be interesting. But then, fermenting Mountain Dew is interesting too.

JordanThomas 09-06-2012 02:33 PM

I think you might want to rethink doing this. It just sounds like a sugar and spice bomb with no malt. You might be thinking it will taste like a delicious cookie, but it reminds me of something little kids put together when their parents are away (gummy worms, peanut butter, sugar, syrup, chocolate chips, more sugar, kool-aid... you get the idea).

In all honesty, I'm not trying to be a jerk. That's just what it reminds me of. I know you are going for something with all of those flavors, but without anything to be a conduit to those flavors (malt), you might be in for a big disappointment.

ong 09-06-2012 02:39 PM

There's no malt because it's meant to be gluten free, I believe.

I agree that the allspice sounds a little heavy, and possibly even the cinnamon? If you prepared a spice tea to add before bottling, you could do it to taste, and be a bit safer. I bet you could add more ginger, too (maybe just grate/juice some fresh ginger)?

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