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-   -   BernerBrau's Big Holiday Spice Ale (http://www.homebrewtalk.com/f76/bernerbraus-big-holiday-spice-ale-180809/)

bernerbrau 06-03-2010 04:28 PM

BernerBrau's Big Holiday Spice Ale
 
ZOMG WHAT'S BROWNIE DOING OUTSIDE THE TAP ROOM?

Since I've been brewing 2 years and haven't done a holiday spice brew yet, and have to start skimping on cash until I buy a house later this year, I thought I'd go out with a bang. I also refuse to not write my own recipe. This has bitten me a few times but it has also resulted in some fabulous batches. So, here's the scoop:

Boil Size: 8 gal
Batch Size: 5 gal
Boil Time: 120 min

GRAIN BILL

8lb 2-row
1lb Crystal 10L
1lb Crystal 60L
1lb Flaked Wheat
8oz CaraPils
5oz Light Munich
3oz Pale Chocolate

MASH SCHEDULE

Infusion @ 155F
Decoction Mashout @ 170F
Fly or Batch Sparge to collect 8 gallons

HOP SCHEDULE

1oz Northern Brewer @ 60
1oz Willamette @ 20
1oz Willamette @ 7

SPICES

2g Black Pepper, cracked (15 minutes)
1/2oz Ginger Root, sliced (10 minutes)
1 Cinnamon Stick, whole (5 minutes)
1oz Cardamom, cracked (5 minutes)
1oz Coriander, cracked (5 minutes)
2 Vanilla Beans, diced (In Secondary)

FERMENTATION

1 month in primary
4 months aging in secondary
Bottled or Kegged at 5 months

This should be very easy to convert to a PM, just by subbing most of the 2-row for extra light extract. Should be ready just in time for S*cr*t S*nt*, if you catch my drift ;)

IrregularPulse 06-04-2010 06:24 PM

Might have to go with this one. Me and a buddy are doing a group day and looking for a winter spiced ale. Hoping someone else will chime in. AS you know I have no concept of recipe formulation.

bernerbrau 06-04-2010 07:11 PM

I've never done a spice beer before. I believe I've done appropriately subtle spice amounts, but I'm hoping for spice beer veterans to chime in soon.

If you do brew it, IP, I may have to force you to send me some, because due to the impending move I may not actually be able to brew it in time for the holidays :(

bknifefight 06-04-2010 07:44 PM

Why 4 months in the secondary?

bernerbrau 06-04-2010 07:47 PM

Quote:

Originally Posted by bknifefight (Post 2095456)
Why 4 months in the secondary?

Biggish beer, mellow out the spices. (And everyone talks about a long aging time for holiday beers so I figured there were other reasons... :o)

Keff 09-19-2010 11:46 PM

Tried it yet? How did it turn out?

bernerbrau 09-21-2010 02:03 PM

Have not gotten around to brewing the damn thing.

I moved from an apartment to a house, got a keg setup, and kegged my fermenting beers, but now I'm on a brewing hiatus until my wife's in a good enough mood to ask her if I can spend an additional $300 on a second freezer, temp controller, propane burner, and charcoal filter.

And I haven't paid the first mortgage payment yet either, so.... :drunk:

theguy 09-23-2010 12:57 AM

Quote:

Originally Posted by bernerbrau (Post 2289605)
Have not gotten around to brewing the damn thing.

I moved from an apartment to a house, got a keg setup, and kegged my fermenting beers, but now I'm on a brewing hiatus until my wife's in a good enough mood to ask her if I can spend an additional $300 on a second freezer, temp controller, propane burner, and charcoal filter.

And I haven't paid the first mortgage payment yet either, so.... :drunk:

Hey Bernerbrau, I was the one that had the brew day with IP back in July. We didn't end up brewing your recipe, but brewed this one instead: http://www.homebrewtalk.com/f12/great-lakes-christmas-ale-recipe-127498/#post1429493. It isn't real similar, but it is a holiday ale. I ended up bottling it as I didn't have any open kegs and cracked one open a few weeks ago. It turned out pretty good although after looking at your recipe I wonder how the pepper and vanilla would have spiced it up. Let me know if you end up brewing a batch before the holidays as I wouldn't mind trading a few bottles to see the how the differing spices affected the end product.

Naked_Eskimo 09-23-2010 02:58 PM

Good choice of hops for this brew. I brewed a similar holiday ale a couple of weeks ago, and would personally go with a little less of the crystal/caramel malts and maybe use higher lovibond crystals (crystal 40 and 80/120). Also wanted mine to be a little maltier, so went with Maris Otter and Munich 20L.

Also mashed lower (151-152) since I wanted a slightly drier beer.

Not sure about the cracked black pepper (I subbed nutmeg and allspice in its place), but all in all looks like a tasty recipe!!


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