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Old 09-15-2014, 02:24 AM   #1
sloanfamilydsm
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Default Bad Santa- A Christmas Ale


Got this off the BYO website.

Gonna brew up for the holiday season this year.


Bad Santa — John Zelazny
(5 gallon/19-L, all-grain)
OG = 1.085 FG = 1.018
IBU = 40 ABV = 8.6%
Best of Show, 2010 New York State Open (282 entries)

Ingredients
12 lbs. (5.4 kg) Canadian Pils malt
1.0 lb. (0.45 kg) Munich malt
0.50 lb. (0.45 kg) Carahell® malt (19 °L)
0.50 lb. (0.45 kg) CaraMunich® malt (30–40 °L)
1.0 oz. (28 g) black patent malt
1.0 lb. (0.45 kg) light dried malt extract
13 fl. oz. (384 mL) maple syrup
1.5 lbs. (0.68 kg) dried cherries
12 AAU US Northern Brewer hops (60 mins)
(1 oz./28 g of 12% alpha acids)
Wyeast 1084 (Irish ale) yeast
1 vanilla bean (split)
3 cinnamon sticks (3 inches, broken into pieces)

Step by Step
Strong Scotch ale base. Mash all grains at 152 °F (67 °C) for 60 min. Mash out at 168 °F (76 °C) for 10 min. Add dried malt extract and maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 62–64 °F (17–18 °C). Dry spice in secondary for 2–3 weeks.

Bad Santa
(5 gallon/19-L, extract
with grains)
OG = 1.085 FG = 1.018
IBU = 40 ABV = 8.6%

Ingredients
7.5 lbs. (3.4 kg) light dried malt extract
1.0 lb. (0.45 kg) Munich malt
0.50 lb. (0.45 kg) Carahell® malt (19 °L)
0.50 lb. (0.45 kg) CaraMunich® malt (30–40 °L)
1.0 oz. (28 g) black patent malt
13 fl. oz. (384 mL) maple syrup
1.5 lbs. (0.68 kg) dried cherries
12 AAU US Northern Brewer hops (60 mins)
(1 oz./28 g of 12% alpha acids)
Wyeast 1084 (Irish ale) yeast
1 vanilla bean (split)
3 cinnamon sticks (3 inches, broken into pieces)

Step by Step
Steep grains in 3.0 qts. (2.8 L) of water at 152 °F (67 °C) for 45 minutes. Boil for 60 minutes, initially reserving half of the malt extract. Remove 2 qts. (2 L) of wort and steep cherries. Add remaining malt extract and maple syrup with 15 minutes left in the boil. Add cherry steeping wort at end of boil. Ferment at 62–64 °F (17–18 °C). Dry spice in secondary for 2–3 weeks.

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Old 09-27-2014, 07:52 PM   #2
mesa4234
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I think this was the 2nd or 3rd brew I ever did, and it came out awesome...it is an excellent beer. I would definitely recommend trying it.

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Old 10-16-2014, 02:48 AM   #3
schmeek
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How did this turn out? I read on another post the cherry and vanilla flavor came out a bit much. When did you add the syrup? I was thinking about adding it to secondary to preserve some flavor. Fresh market was charging $13/lb for dried cherries, so 1.5# for this beer gets pricey. I was thinking about trying a different fruit, and maybe some molasses instead. Either way I'd love to hear how your version came out.

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Old 10-18-2014, 03:17 PM   #4
sloanfamilydsm
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Quote:
Originally Posted by schmeek View Post
How did this turn out? I read on another post the cherry and vanilla flavor came out a bit much. When did you add the syrup? I was thinking about adding it to secondary to preserve some flavor. Fresh market was charging $13/lb for dried cherries, so 1.5# for this beer gets pricey. I was thinking about trying a different fruit, and maybe some molasses instead. Either way I'd love to hear how your version came out.
Brewed this on 9/19/2014. Put in secondary w/ vanilla n cinnamon sticks on 10/15/14.

OG 1.089 FG 1.012

I subbed 2 lbs rehydrated cranberries for the cherries as the cost of the cherries was prohibitive.

Maple syrup added at 5 min.

The flavor going into the fermenter was a nice sweet medley of cranberries n maple syrup.
The flavor going into the secondary had scrubbed all the cranberry flavor out n tasted like hot maple syrup. I don't think you'll need to add maple to secondary as it was the dominating flavor thus far.
This brew will need time to mellow out the "hot" taste. I plan on leaving the vanilla n cinnamon for two weeks then bottle age, trying them just before Christmas to see if they are giftable.
An update will come again at bottling time.
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