Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Specialty Beer > All-Grain - Christmas Ales

Reply
 
LinkBack Thread Tools
Old 11-11-2008, 02:20 PM   #1
Ror_y
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Stoke-On-Trent
Posts: 9
Default All-Grain - Christmas Ales

Recipe Type: All Grain
Yeast: unkown
Batch Size (Gallons): 4
Original Gravity: 65
Final Gravity: na
IBU: unknown
Boiling Time (Minutes): 120
Color: Dark Golden
Primary Fermentation (# of Days & Temp): unkown
Secondary Fermentation (# of Days & Temp): unkown
Tasting Notes: "Dark Golden, Star Bright Beer"

Does any body have any recipies for Christmas ales, I'm really wanting to try my own. Possibly involving cinnamon and maybe cranberries or something, I've messed about with a recipie i found in a book called Home-brewing & Wine making by W.H.T. Tayleur. Who says his orginal recipie (called Bitzerbrew) made up from left over bits of test mashes, was one of the best he's ever done.

Here's the original recipie
1lb Light Malt
1/2lb Lager Malt
1/2lb Roast Malt
1/4lb Crystal Malt

Mashed together for just over two hours 60c to 65.5c (140f-150f)
Meanwhile boil the following together in 2 gallons of water for 1 Hour

2lb Glucose chips
1lb Wheat Syrup
4oz Fuggles
1/2oz dried Rowanberries
Irish Moss

O.G 65 the final gravity was never taken as he apparently expected so little from it, he didn't bother.
Allowed to clear the racked into a 5 gallon pressure vessel primed fined and after 3 weeks it is ready.

I haven't tried this yet, but have adapted it slightly for a Chrsitams version. Basically swapping the Rowanberries for Cranberries and adding a few sticks of cinnamon. But one thing i'm having trouble with I'd like to get sorted before I start this is the lack of yeast in the original recipie. How much should I use? What yeast would be best?

Any help on this or any other suggestions would be helpful as this is only my second non kit brew.

__________________
Ror_y is offline  
 
Reply With Quote Quick reply to this message
Old 11-11-2008, 02:28 PM   #2
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default


Just a quick FYI: this forum is the place where you put tried and true recipes, not the place to request ones. Anyway...

No idea how such a thing would turn out. Never used (or even seen) rowanberries, or glucose chips. Cranberries, I have used, and I would caution you that they tend to tart up a beer. I'd stay away from them in this kind of brew, but to each his own. Here's my Holiday 08 ale:

Code:
Old Douchiewig Hypocristmas Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

21-B  Spice/Herb/Vegetable, Christmas/Winter Specialty

Min OG:  1.030   Max OG:  1.100
Min IBU:     2   Max IBU:   100
Min Clr:     2   Max Clr:    25  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       16.94
Anticipated OG:          1.090    Plato:             21.59
Anticipated SRM:          19.5
Anticipated IBU:          44.6
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.077    SG          18.56  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 91.5    15.50 lbs. Maris Otter Pale Malt         Great Britain  1.038      3
  4.4     0.75 lbs. Crystal 90L                   America        1.033     90
  3.0     0.50 lbs. Special Roast Malt            America        1.033     40
  1.1     0.19 lbs. Black Patent Malt             America        1.028    525

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.30 oz.    Galena                            Whole   13.00  44.6  60 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.50 Oz     Oak Cubes - American, House To Other     21 Days(fermenter) 
  0.50 Oz     Oak Chips - American, Light To Other     21 Days(fermenter) 
  0.25 Tsp    Ginger (Ground)                Spice      1 Min.(boil) 
  0.50 Tsp    Cinnamon                       Spice      1 Min.(boil) 
  0.13 Tsp    Allspice (Ground)              Spice      1 Min.(boil) 
  0.13 Tsp    Nutmeg                         Spice      1 Min.(boil) 


Yeast
-----

  


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   16.94
Water Qts:   19.30 - Before Additional Infusions
Water Gal:    4.82 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions

Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                190  Time:  10


Total Mash Volume Gal: 6.18 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Actual oak bill was: 1/2oz Light toast chips, 1/2oz medium toast cubes, 1/8 oz heavy toast chips, for 21 days.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline  
Gothic_Horror Likes This 
Reply With Quote Quick reply to this message
Old 11-11-2008, 02:31 PM   #3
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 48 Times on 41 Posts
Likes Given: 6

Default


Welcome to HBT.com.
Heads up, Your thread will likely be moved to the recipe Discussion part of our forum.
I don't understand your process. It seems inherently flawed by not boiling your steeping water.
Steeping grains for 2 hours is a bit excessive, as seems the 4 oz of Fuggles....I don't really recall my Fuggle smash recipe, but I'm thinking I used 2 oz Fuggles in a 3 gallon batch and it was WAY out of balance.

There are a lot of good holiday spice beers around here.
Look at this: http://www.homebrewtalk.com/f12/whos-thinking-about-their-christmas-brew-already-74020/
There are quite a few recipes in that thread that people are brewing for Christmas.

**Dang Evan! You Fast!

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

Last edited by BigKahuna; 11-11-2008 at 02:36 PM.
BigKahuna is offline  
 
Reply With Quote Quick reply to this message
Old 11-11-2008, 02:35 PM   #4
Mutilated1
Beer Drenched Executioner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Mutilated1's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Hoover, Alabama USA
Posts: 2,195
Liked 34 Times on 25 Posts
Likes Given: 1

Default


I made this last year:

Cascadia Importers - Recipe Database

It was very good, If I decide to make it again I'm going to cut the last hop addition in about 1/2 this time or possibly use a different kind of hop.

__________________
Mutilated1 is offline  
 
Reply With Quote Quick reply to this message
Old 11-11-2008, 02:48 PM   #5
Ror_y
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Stoke-On-Trent
Posts: 9
Default


Sorry, Didn't realise, Thanks for the adivce though!

__________________
Ror_y is offline  
 
Reply With Quote Quick reply to this message
Old 11-11-2008, 03:03 PM   #6
Ror_y
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Stoke-On-Trent
Posts: 9
Default


Quote:
Originally Posted by Evan! View Post
Just a quick FYI: this forum is the place where you put tried and true recipes, not the place to request ones. Anyway...

No idea how such a thing would turn out. Never used (or even seen) rowanberries, or glucose chips. Cranberries, I have used, and I would caution you that they tend to tart up a beer. I'd stay away from them in this kind of brew, but to each his own. Here's my Holiday 08 ale:

Code:
Old Douchiewig Hypocristmas Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

21-B  Spice/Herb/Vegetable, Christmas/Winter Specialty

Min OG:  1.030   Max OG:  1.100
Min IBU:     2   Max IBU:   100
Min Clr:     2   Max Clr:    25  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       16.94
Anticipated OG:          1.090    Plato:             21.59
Anticipated SRM:          19.5
Anticipated IBU:          44.6
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.077    SG          18.56  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 91.5    15.50 lbs. Maris Otter Pale Malt         Great Britain  1.038      3
  4.4     0.75 lbs. Crystal 90L                   America        1.033     90
  3.0     0.50 lbs. Special Roast Malt            America        1.033     40
  1.1     0.19 lbs. Black Patent Malt             America        1.028    525

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.30 oz.    Galena                            Whole   13.00  44.6  60 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.50 Oz     Oak Cubes - American, House To Other     21 Days(fermenter) 
  0.50 Oz     Oak Chips - American, Light To Other     21 Days(fermenter) 
  0.25 Tsp    Ginger (Ground)                Spice      1 Min.(boil) 
  0.50 Tsp    Cinnamon                       Spice      1 Min.(boil) 
  0.13 Tsp    Allspice (Ground)              Spice      1 Min.(boil) 
  0.13 Tsp    Nutmeg                         Spice      1 Min.(boil) 


Yeast
-----

  


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   16.94
Water Qts:   19.30 - Before Additional Infusions
Water Gal:    4.82 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions

Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                190  Time:  10


Total Mash Volume Gal: 6.18 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Actual oak bill was: 1/2oz Light toast chips, 1/2oz medium toast cubes, 1/8 oz heavy toast chips, for 21 days.
This looks pretty good, this might sound like the stupidest question ever asked but Oak cubes? as in cubes of wood? Also what yeast and how much didn you use?
__________________
Ror_y is offline  
 
Reply With Quote Quick reply to this message
Old 11-11-2008, 03:06 PM   #7
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default


Quote:
Originally Posted by Ror_y View Post
This looks pretty good, this might sound like the stupidest question ever asked but Oak cubes? as in cubes of wood? Also what yeast and how much didn you use?
You can buy oak chips and cubes from homebrew supply retailers. It mimics the effects of aging the beer in oak barrels like wine. Yes, it's actually oak, and you get different flavor compounds from different toast levels.

I used 2 sachets of US-05 dry yeast. Don't need much in the way of yeast character here, given the spice, just need a clean ale yeast. US-05, US-04, nottingham, those would all work.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline  
 
Reply With Quote Quick reply to this message
Old 11-11-2008, 03:11 PM   #8
Ror_y
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Stoke-On-Trent
Posts: 9
Default


Excellent thanks for the help!

__________________
Ror_y is offline  
 
Reply With Quote Quick reply to this message
Old 12-09-2008, 02:20 AM   #9
ChemE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Columbia, SC
Posts: 603
Liked 17 Times on 10 Posts
Likes Given: 4

Default


Evan, is that a clone of Old Fezziwig? Your grain bill is fairly similar to what I had put together in BeerSmith.

__________________

My Super Efficient 5-Gallon Mash Lauter TunGraduating CarboysLeaf Hop Absorption Measured
Primary - Bemused Bitter, Munich Saaz SMaSH
Secondary - Air
Bottled - Oatmeal Stout 2011, Apfelwein, Withdrawn Wheat, Bourbon Barrel Barleywine SMaSH, Christmas Ale 2010, Perplexed Pale Ale
ChemE is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Anchor Steam Christmas ales clone recipes? hoppedup Recipes/Ingredients 10 04-18-2012 05:53 PM
Naughty (spicy) and Nice (smooth) Christmas Ales. HELP, PLZ! AgoristBrewer Recipes/Ingredients 6 08-11-2009 03:38 AM
All-Grain - What Ales You IPA beerthirty India Pale Ale 0 09-14-2008 10:46 PM
Red Ales razyrsharpe Recipes/Ingredients 6 07-21-2007 03:45 AM
Merry Christmas Ales EdWort Commercial Brew Discussion 2 11-18-2006 08:09 PM