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Old 12-09-2009, 01:07 PM   #1
Firstnten
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Default Samuel Adams Old Fezziwig Ale clone

I found this minimash recipe for SA old fezz. Any thoughts on this other then it's way to late to do it for this year?

6.5lb Dark Malt Extract
2.0lb Dry Dark Malt Extract (DME)
3lb Clover Honey

Grains
.5lb Chocolate Malt
.5lb Crystal Malt (80-L)
.5lb Black Patent Malt

2oz Northern Brewer Hops (Bittering)
1oz Cascade Hops (Aroma)
1oz Ginger, Grated

3 Oranges, Peeled and Quartered
3 Cinnamon Sticks
2 Whole Nutmegs
6 Whole Cloves
1/4 Teaspoon Irish Moss
1 Vial White Labs Irish Ale Yeast (WLP004)
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Here are the instructions:

Place the crushed Crystal Malt, Chocolate Malt, and Black Patent Malt in the water and steep at 70°C for 30 minutes. Remove the spent grains then add the Dry Dark malt Extract, Honey and Northern Brewer Hops, and boil for ½ hour. Add the Cascade Hops and Irish Moss during the last 5 minutes of the boil. Turn off heat and add the oranges and spices. Allow to steep for 30 minutes, then strain. Cool the work and pitch the yeast. Allow to primary ferment for 10 to 14 days and then transfer to secondary fermenter. Ferment for an aditional 7 to 10 days then bottle. Age in the bottle for at least 10 days before drinking.
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A 1/2 hour boil? Seep oranges peeled and quartered? Does this seem stupid?



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Old 12-09-2009, 01:26 PM   #2
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I just saw this extract kit on AHS, does this sound similar to the SA fezziwig or am I nuts?

http://www.austinhomebrew.com/product_info.php?cPath=178_452_609&products_id=123 72



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Old 04-06-2011, 03:16 AM   #3
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Did someone actually make this- how did it turn out? I would like to do this for next Christmas. Please post and let us know

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Old 04-26-2011, 12:50 PM   #4
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Second that notion. Let us know!

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Old 05-31-2011, 12:43 PM   #5
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Quote:
Originally Posted by stevesquires View Post
Did someone actually make this- how did it turn out? I would like to do this for next Christmas. Please post and let us know
I never made it, I made a LHBS kit for a Christmas beer. It came down to money meaning I didn't have enough to make the Fezzi wig....

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Old 11-26-2011, 01:39 AM   #6
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Made this exact recipe several years ago except the boil was 1 hour and the spices were put in at the 30 minute mark. Oranges were still steeped at end of boil though. Only other difference was use of Wyeast 1084 Irish rather than White Labs. On the surface, the recipe seems to match the profile of Sam Adams Old Fezziwig (at least the spices) but the fermentables throw the ABV way past Old Fezzi's 5.9%. My batch's OG was 1.074 and FG was 1.020 (basement got too cold and yeasties settled out before reaching target FG of 1.016). Even with a short FG, my ABV was 7.1% or about 20% higher than Sam Adams'. If target FG would have been hit, ABV would have been 7.6% or about 30% higher. End result was it was more characteristic of an Old Ale rather than a Holiday Ale and the strength of brew overpowered the spices. That being said, I'm giving it another shot tomorrow but will back off on the fermentables (probably only use 1 or 2 #'s of honey).

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Old 09-14-2012, 04:39 PM   #7
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I made this exact recipe two years ago and it was phenomenal. Nice and dark, highly alcoholic and highly spiced. A perfect give-away Christmas beer.

I'd rather see an all-grain version though ...

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Old 10-20-2012, 03:47 PM   #8
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Just brewed this yesterday as a 10-gallon extract batch, and kind of a mish-mosh of the recipes above:

12.3 lb Dark Malt Extract
4.0lb Dry Dark Malt Extract (DME)
3lb Clover Honey instead of the 6 in the original recipe

Grains
1lb Chocolate Malt
1lb Crystal Malt (80-L)
1lb Black Patent Malt

4oz Northern Brewer Hops (Bittering)
2oz Cascade Hops (Aroma)

6 Oranges, Peeled and Quartered
6 Cinnamon Sticks
4 Whole Nutmegs
12 Whole Cloves
2 tablets whirlfloc
2 Wyeast Irish Ale 1084

I FORGOT THE GINGER!!!

Boiled for an hour, with the oranges and seasonings put in for the last half hour, then kept them in to steep for 1/2 hour after the boil was done. Took the oranges out and a few of the nutmegs after the half hour, but left the cinnamon sticks and a couple nutmegs in until the beer was transferred to the primary since they were on the bottom of the brew kettle.

OG is 1.071, so looks like it may be heading in the direction lauxri's brew went ABV-wise.

Any suggestions about adding ginger now or should I just leave it as-is?

Thanks,

Mike

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Old 10-24-2012, 03:40 AM   #9
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I'd leave it as is. Ginger is a natural ingredient that can vary in intensity. Without the mellowing that the post-boil provides, it would be easy for it to dominate your brew,

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Old 10-26-2012, 01:06 AM   #10
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I've been meaning to post an update to the post above so thanks Themats for giving a reminder. First things first - agree with notsane that it will be tough to tune the Ginger at this point. For what it's worth I didn't pick-up a distinguishable Ginger taste or aroma either time I built the recipe - more Cinnamon than anything - but it might have been too subtle to pick-up. However, one option might be to make a Ginger tea and add it at bottling. Boil up the Ginger in a couple cups of H2O and cool. Then add some to bottling bucket, stir, taste, add some more, stir, taste, etc. Risks are sanitation, oxidation through stirring and too much aroma from Ginger that would have flashed off during wort boil. But if it feels like something is missing might be worth a shot.

As far as my second attempt at the recipe, I did it exactly the same as last time but dropped out 2 #'s of honey. Also did some tuning at bottling with Cinnamon and Nutmeg teas using same process as described above. End result was it had almost the exact same taste and profile as Old Fezzi. After bottling I literally couldn't tell the difference between the homebrew and the Sam Adams original.

Bottom line - From my two feeble attempts it looks like matching the recipe exactly you get a tasty but highly alcoholic Old Ale or Winter Warmer. Dropping out some of the fermentables - in my case the honey - gave me something that matched Old Fezzi pretty darn close w/o the bite of the full recipe version. JMHO but both were worth the effort. Can't wait to tap open up the couple of the six packs I reserved from last year to see if aging has made any difference.



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