Christmas Ale (Great Lakes Clone)
Recipe update for Fall 2011!
Recipe Type: All Grain
Yeast: Wyeast 1028 or WLP013
Yeast Starter: Basic
Batch Size (Gallons): 5.5
Original Gravity: 1.072
Final Gravity: 1.018
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
Christmas Ale (Great Lakes)
21-B Seasonal/Winter Specialty Spiced Beer
Original Gravity: 1.072 (1.026 - 1.120)
Terminal Gravity: 1.018 (0.995 - 1.035)
Color: 14.71 (1.0 - 50.0)
Alcohol: 7.09% (2.5% - 14.5%)
Bitterness: 28.6 (0.0 - 100.0)
12 lb 2-Row
1 lb White Wheat
1 lb Crystal Malt 40°L
.25 lb Special Roast Malt
.15 lb Roasted Barley
1.5 oz Hallertau (4.5%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 10.0 min
.5 oz Cascade (5.5%) - added during boil, boiled 5 min
1.0 lb Honey @ flameout
2 ea Cinnamon (stick) - add at flameout
2 oz Ginger (fresh) - add at flameout
Mash at 154 for 60min
Taste your hydro samples and evaluate spice character. You can toss a few cinnamon sticks and a few teaspoons of fresh ginger in secondary if you need a boost.
EDIT 9/27/13* From Great Lakes Website this year
Sounds awesome. Do you keep the cinnamon and ginger in the primary for the 10 days for just while cooling of the wort?
When did you add the honey?
I added it after primary was done, but you could also add it in towards the end of the boil. Not sure whats best...
What temperature was your mash
Special Roast Malt? Is this OK?:
Toying with the idea of replacing the honey with 1 lb. of candy canes. How's that sound?
Now all I need is the blackout stout recipe
i'd like to try this recipe this year, where do you guys buy your grain? i'm having a hard time finding all the ingredients at the same site.
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