Who's thinking about their Christmas Brew already?

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TerapinChef

TerapinChef

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I know that I am, I just have a hard time convincing myself that it's time to brew it again already. But it was such a winner last year, I can't help but want to give it another go 'round...Here's mine, let me know what you think or share your own....
It's based on an English Brown, and was my first all grain batch :rockin:


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Holiday Brown Bear #3
Brewer: Terapinchef
Asst Brewer: SWMBO
Style: Christmas/Winter Specialty Spice Beer
TYPE: All Grain
Taste: (45.0) This was a great brew. Mellowed out nicely, a long aging period is definately necessary. Good smooth flavor, clean spicy aftertaste.

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.14 gal
Estimated OG: 1.065 SG
Estimated Color: 26.0 SRM
Estimated IBU: 22.1 IBU
Brewhouse Efficiency: 83.10 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 70.42 %
1 lbs 4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.74
6.4 oz Chocolate Malt (450.0 SRM) Grain 3.76 %
4.0 oz Caravienne Malt (22.0 SRM) Grain 2.35 %
4.0 oz Melanoidin Malt (20.0 SRM) Grain 2.35 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 13.3 IBU
0.50 oz Fuggles [4.50 %] (30 min) Hops 5.1 IBU
1.00 oz Goldings, East Kent [6.90 %] (5 min) Hops 3.7 IBU
0.10 oz Cinnamon Stick (Boil 5.0 min) Misc
1.00 oz Ginger Root (Boil 12.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
4.00 oz Malto-Dextrine (Boil 5.0 min) Misc
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 9.39 %
1 Pkgs British Ale (White Labs #WLP005) [Starter Yeast-Ale


Obviously won't be using Fuggles this year, have to look for something else...I know that Tettanager would be out of character but anyone see anything wrong with the flavor? I'm not much of a stickler for tradition....

[edit] thinking of adding cardamom this year....
 
That looks pretty solid. I'd be tempted to see how the spicyness turns out with using Euro hops (Hallertau, Tettnang, etc.)
 
You might try Willamettes as a substitute for Fuggles. I just made a Brown, and also couldn't source any Fuggles...and it turns out the Willamette hop is a Fuggle variant.

I'm also thinking of my Holiday brew...probably going to clone the Anchor Steam Christmas Ale, but I'm lacking the recipe. Just in case, maybe I'll brew yours AND the Christmas Ale clone :).
 
I'm thinking about a scottish 80/- that is bittered/flavored with a gruit instead of hops. That might make for an interesting holiday sipper.
 
Thinking about....

... mine's in the carboy! :D

I don't have the recipe on this computer, so I'll have to post it later.
 
I'm trying to get a recipes together for beers to have at both Thanksgiving and Christmas. These holiday brews are about the only chance I get to fruit the beer, so I enjoy experimenting with them.

I did an ale for Christmas last year that I'm thinking about duplicating, but I'm thinking about something light with some cranberries for Thanksgiving (Lord knows I want to make a Turkey and bacon Thanksgiving beer, but I haven't figured that out yet :D). Who knows if I'll follow through with it or not.
 
Rouge suggests their Juniper Pale Ale to go with turkey. It is a really good fit with Thanksgiving dinner.

I have one on Tap now. I smashed a pack of juniper berries and some coriander, and soaked them in some vodka, then dumped it into secondary.
 
Plan9 said:
Thinking about....

... mine's in the carboy! :D

I don't have the recipe on this computer, so I'll have to post it later.
Click to expand...

Likewise, mine is currently sitting in the secondary on 1+ lb of cherries....

8.75 lb Pilsen Malt
3 lb Munich 10L Malt
6.0 oz Chocolate Malt
1 lb Honey
1 oz Saaz (2.1%) - added during boil, boiled 60.0 min
.5 oz Saaz (2.1%) - added during boil, boiled 30 min
0.25 tsp Ginger (fresh) - steeped after boil
1.0 ea White Labs WLP565 Belgian Saison I
1 lb Cherries (fresh) - added dry to secondary fermenter
Oak Wood Cubes - added dry to secondary fermenter

Edit: 3.5 gal batch BTW.
 
Oh god..no....

I keep telling myself that if I want pumpkin ale for Halloween I have to brew that in the next couple weeks.....I don't wanna think about summer being over, let alone having something nice for Christmas time.....damn this hobby and it's &#$%&@# requirement of patience and planning....:D

I mean I usually don't even start my Christmas shopping til the middle of December.
 
Brewed it on Tuesday. 1.090, blew off...down to 1.021. Yum.

Code: 
Old *****iewig

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
--------------------------------------------------------------------------
  0.25 Oz     Oak Chips - American, Light To Other      7 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.
 
i started thinking about it last week actually. im not experienced in much aside from what the german purity laws would allow... but i am thinking about making a christmas ale or something this year with some spices and what not.
I think i might actually just get a belgian ale kit and then modify it with some spice and fruit to make it a little more Christmasy since im kinda lazy about it :D
 
OK, I found my recipe. It came in at 1.077

Code: 
Type: All Grain
 Date: 6/17/2008 
Batch Size: 6.50 gal
Boil Size: 8.17 gal
Boil Time: 60 min  Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)  
Taste Rating(out of 50): 35.0  Brewhouse Efficiency: 75.0   
  
Ingredients
 
Amount Item Type % or IBU 
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 58.0 % 
4 lbs Munich Malt (9.0 SRM) Grain 23.2 % 
8.0 oz Caramunich Malt (56.0 SRM) Grain 2.9 % 
8.0 oz Special B Malt (180.0 SRM) Grain 2.9 % 
4.0 oz Chocolate Malt (450.0 SRM) Grain 1.4 % 
1.00 oz Williamette [5.50%] (45 min) Hops 13.3 IBU 
0.50 oz Williamette [5.50%] (30 min) Hops 5.6 IBU 
1.00 tbsp Cloves (Boil 15.0 min) Misc  
1.00 tsp Irish Moss (Boil 15.0 min) Misc  
2.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc  
3.00 items Cinnamon Sticks (Boil 15.0 min) Misc  
6.00 oz Ginger Root (Boil 12.0 min) Misc  
2 lbs Honey (1.0 SRM) Sugar 11.6 % 
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter 125 ml] Yeast-Ale  

 
  
Beer Profile
 
Est Original Gravity: 1.074 SG
Est Final Gravity: 1.020
Estimated Alcohol by Vol: 7.0 %
Bitterness: 18.9 IBU Calories: 43 cal/pint 
Est Color: 20.1 SRM Color: Color  
 
  
Mash Profile
 
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 15.25 lb 
Sparge Water: 5.48 gal Grain Temperature: 72.0 F 
Sparge Temperature: 168.0 F TunTemperature: 72.0 F 
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH 
  
Name Description Step Temp Step Time 
Mash In Add 19.06 qt of water at 170.5 F 158.0 F 45 min
 
I was thinking of a hoppy red for XMas. I put the recipe together and purchased the grains from Austin Homebrew yesterday.

10lb 2-Row
4lb Munich
80z Crystal 60
4oz Special B
4oz Pale chocolate (225L)
2lbs Brown Sugar

2oz Cascade (5.5%) FWH
2oz Crystal (4.4%) FWH
2oz Cascade (5.5%) 20min
2oz Crystal (4.4%) 20min
1oz each Cascade and Crystal at Flameout

I don't have the exact numbers handy, but should have an OG~1.08 and 60ish IBU's.

I know it's an incredibly irresponsible use of hops, but hey, it's christmas right?:D
 
rnrchemnerd said:
I was thinking of a hoppy red for XMas. I put the recipe together and purchased the grains from Austin Homebrew yesterday.

10lb 2-Row
4lb Munich
80z Crystal 60
4oz Special B
4oz Pale chocolate (225L)
2lbs Brown Sugar

2oz Cascade (5.5%) FWH
2oz Crystal (4.4%) FWH
2oz Cascade (5.5%) 20min
2oz Crystal (4.4%) 20min
1oz each Cascade and Crystal at Flameout

I don't have the exact numbers handy, but should have an OG~1.08 and 60ish IBU's.

I know it's an incredibly irresponsible use of hops, but hey, it's christmas right?:D
Click to expand...

Sounds nice, but how about some 1/2 oz. each of Crystal and Cascade for a dry hop? That'll bring it to a whopping 11oz of hops for this one :D
 
I was already thinking along those lines...I was just worried that maybe 11oz is just a little excessive!:D
 
I'm thinking a porter:

3 gallon batch.

2.5lbs light DME
.25lbs chocolate malt (steeped)
.25lbs crystal 80 (steeped)
.15lbs black patent (steeped)
.25lbs Dextrin

thinking willamette, fuggle hops or what I can find. also thinking about adding a vanilla bean in secondary if I get a 3 gallon fermenter.

thinking wlp002.

any thoughts?
 
Made mine on a rainy day in early July. My first 5 gallon boil; broke in the CFC - lots of fun! It's in secondary now.

Here's the recipe

Christmas Old Ale - extract with grains
9 lb XLDME
2 lb Munich
1 lb Crystal 60L
1 lb Crystal 120L
0.75 oz Warrior (16.4%) 60 min
1 oz sweet orange peel 15 min
1 oz NZ Goldings (4.1%) 10 min
1 tsp irish moss 10 min
0.5 tsp cinnamon 1 min
2 crushed cloves 1 min
Pitched on Ringwood Ale yeast cake (Wyeast 1187)

Grains steeped 45 min at 150-155

1/2 cup vodka soaked with cinnamon stick (secondary)

The cinnamon is strong now, adds some spicy heat as an aftertaste. Strong caramel smell. I expect by December, it will be well blended and aged.
 
i think i'm going to make a heavy black wit-style beer called "Black Mass"

i made a wit with carafa II and torrified wheat which i drank about a week ago. VERY tasty. i'm going to up the recipe a bit, add some sugar, maybe use a belgian ale yeast instead of the wit yeast, and do a little more carafa II to make it nice and black (last time was a VERY dark brown.)

i'm also going to filter it this time so it's not quite as thick with yeast but still black as night.

:rockin:
 
I was thinking about this the other day and playing around with some ingredients I have sitting around. I came up with this:

3.00 lb. Extra Light Dry Extract (3.0 SRM) Dry Extract 30.30 %
5.00 lb Pale Liquid Extract [Boil for 15 min] Extract 50.51 %
0.50 lb Carafoam (2.0 SRM) Grain 5.05 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.05 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.05 %
0.40 lb Chocolate Malt (350.0 SRM) Grain 4.04 %
1.00 oz Galena [13.00 %] (60 min) Hops 21.5 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 3.3 IBU
0.50 tsp Cinnamon (Boil 5.0 min) Misc
1.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc


A question: I'm a Tennessee boy and I'd like to add some Jack Daniels. Any experiences with adding whiskey in to the recipe. How much and when do I add it? After the boil, after a few weeks, or at bottling? I'd like to get that nice warm feeling that whiskey gives me. It'd be nice while sitting by a fire and enjoying the holidays.
 
Ok these sound amazing! is this something I could/should attempt with almost no experience? I think it would be great to make a special beer for christmas. would any of these have a broad based appeal? I know my father and father-in-law would love to try one of these being the two that have introduced me to the wonderful world of home brew.

John
 
I would like to see someone attempt a Fruit Cake Porter or something like that!

Cherries, sweet orange peel, cinnamon, cardamon, vanilla, ginger....

hmmmmm
 
I've still got 4/5 of my batch of chocolate stout from last Christmas, so I don't think I'm going to make a Christmas beer this year. I accidentally opened one up a few days ago and it was totally off the chain. I'm kind of thinking I will just not make a Christmas beer this year, and drink maybe 3-4 bombers of it and put the rest away for another year.

It was an easy beer to make, I made it out of 1 Can EDME Extra Stout ( the one with the wolf on it ), A 3 # can of Briess Dark LME, 3 # of hopped Light DME. I put in 3-4 ounces of Hershey's Cooco powder right at the end of the boil, and I seem to remember putting in an extra pound of dextrose, but I wouldn't swear that I did that - its been a while since I made it I'm not sure. I pitched the yeast from the EDME kit and a pack of Nottingham and fermented in the mid 60s for 14 days - no secondary then bottled.

It was a little bit too bitter at Christmas time last year, but with an extra 6 months to kind of mellow out and let the flavors all blend and now its just smooth and heavenly. After I drank it, I opened a Guinness and another of the homemade just to compare and my beer blew it away. I'm trying really hard not to drink it, I want to see what its like at Christmas time for the next 2-3 years if I can make it last that long.

I might possibly change my mind a brew another stout because there has been a couple recipes I've been interested in lately, but if I do I definitely want to bottle them and put them back for for a year or two.
 
I'm going with Yuris thunderstuck pumpkin. Its got it all, spice, herb and vegetable. Plus whats better after Thanksgiving and Christmas dinners than pumpkin pie! Thinking about an extra aroma addition or small dry hop of Amarillo, but thats still in the air.
 
jspence1 said:
Ok these sound amazing! is this something I could/should attempt with almost no experience? I think it would be great to make a special beer for christmas. would any of these have a broad based appeal?
Click to expand...

This beer was my first all grain batch and my third batch overall...so you totally could/should attempt it. I took a recipie from Homebrewing for Dummies or the Joy of Homebrewing (I don't remember which) and just modified it with a few spices and a small tweaking of the grain bill. As far as a broad based appeal goes, I took a bunch of my beers to my fairly large family Christmas gathering and people were arguing over who was going to get to drink them. Granted my family has a bit more tolerance for finer beers than most, but with the spice additions and the holiday spirit most non-dedicated BMC drinkers should find a nice holiday ale very appealing.

Also as a note for those of you who have never brewed with spices before...my recipe scared the crap out of me. After brewing it was horrible. At transfer to secondary it was getting better but still hadn't passed the undrinkable stage. At bottling time it was starting to taste like beer, but was still so bitter and strong from the ginger and spices that I would have thrown it out if I didn't know better. Three weeks later it was okay, and by Christmas it was wonderful...this year I'll be putting some away for next christmas as well :)
 
My "thinking about my christmas ale" is figuring out which bottles I'm going to put it in. I want consistant packaging as I'm making a homebrew gift basket for my in-laws this year.

It'll be aged one year. :p
 
I'm planning on trying something totally experimental this year based on a beer cocktail that was a favorite last year. I mixed 3 parts porter with 2 parts unfiltered apple juice in a pint glass to make what I call a stocking stuffer. This year I'm going to mix it in the primary instead. I'm going to brew 3 gallons of porter wort and mix with 2 gallons of unfiltered apple juice in the primary. We'll see what comes of it.
 
That does sound awsome!! I have a batch of Jamil's Hazelnut porter I transferred to secondary a week ago. Maybe I'll just call that my Christmas Beer. I'd love to brew again soon, but the little one is due any day and i just know I'll get halfway into the boil and SWMBO's water will break! hmmm......Special Adjunct? haha Sorry I can just taste it now "Prestons Pre-Birth Porter" Or "Preston's Escape Juice Ale", okay that's gross I'll stop.
 
I'm putting together a hefty Bourbon Barrel Brown for Christmas, partially as a gift for my bourbon-and-beer loving dad. An American Brown with bourbon-soaked American Oak in secondary (and a little more bourbon for flavor). Should clock in at about 8% abv, a nice warmer for a cold evening. I'm ordering the ingredients this weekend.
 
I'm planning on brewing a stout on Saturday and tossing some cherries I picked into secondary. Since it's going to have more time to age than normal, I was going to bump up the abv a bit; how much can I get away with and still have it ready by Christmas?

Though now I'm thinking 'Ooh, with spices! I should do one of those too!' HBT is bad for me :)
 
1. Belgian strong dark - 10% abv. The unmashed specialty grains smelled wonderful by themselves. tastes like a good example of a Belgian strong dark. Alcohol is warming but not solvent-like. This is now 2 months old.

2. Duvel clone. tastes great - like liquidized pears with a strong alcohol kick - only 1 week old though.

2a. Dubbel - tasted great, but alcohol was too hot when last tasted 2 months ago. I'm hoping that this will have calmed down a lot by Christmas. If so I'll keg, otherwise it'll sit in da carboy for another year.

3. Guinness / dry stout - to be brewed in the autumn. Maybe I'll kick this up and make a dryish version of a foreign extra stout. Maybe do a waaay-chocolatety stout.

I also plan on having an ESB and hopefully a robust porter kegged.
 
I'm working on my recipe now, but I'm having a hard time with yeast. The first Christmas beer I ever made was Charlie P's "Blow me away holiday ale" from TNCJOHB. I've been tweaking that recipe a bit and converting it to AG, to the point where it looks NOTHING like the original :). I've mostly settled on what looks at first to be a spiced dunkel of sorts with:

1 lbs Rice Hulls (0.0 SRM) Adjunct 6.02 %
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 30.08 %
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 18.05 %
2 lbs Munich Malt (9.0 SRM) Grain 12.03 %
2 lbs Rye Malt (4.7 SRM) Grain 12.03 %
6.0 oz Chocolate Malt (350.0 SRM) Grain 2.25 %
4.0 oz Special B Malt (180.0 SRM) Grain 1.50 %

I'll hop it to about 45 IBU with Sterling and Willamette, and add Cinnamon, Allspice, and orange peel. A few pounds of invert sugar to raise the gravity into the 1.080-1.090 rnge, and I've got a big, bold Christmas dunkel.

However, now I'm wondering if this would work nicely with a trappist yeast -- but then what about the spices, too muddled with the funky trappist background? Hell, this would even work out nicely with SF lager to get a lot of fruity esters in there too.

I need opinions, please.
 
Here is what I'll be brewing on August 10th.

10# 2 Row
1#Caramunich
1/2# Chocolate Malt
1#Carafa III (Dehusked)
1# Lactose.
2 oz Saaz (1 oz @60, 1 oz@ 30)
Pitch onto US-05 Yeast Cake from Cream ale
Racking to secondary with 1/2 gallon of VERY STRONG Cold Brewed "Holiday Spice" Coffee from Gevalia.

This will actually be a backwards brew by most of your standards. It will have the coffee and spice forward, and the Stout as the finish. I have brewed similar to this, and it seems to work out well for me. ...and I drink 98% of the beer I make so That's all that counts.
 
I brewed this on July 5, and bottled it last week.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Winter Spice v1
Brewer: Brad Jones
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.00 gal
Estimated OG: 1.067 SG
Estimated Color: 22.8 SRM
Estimated IBU: 23.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Light Dry Extract (8.0 SRM) Dry Extract 59.52 %
0.33 lb Treacle (100.0 SRM) Extract 3.27 %
1.50 lb English Crystal 75L (75.0 SRM) Grain 14.88 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.92 %
1.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 9.92 %
0.25 lb Chocolate malt (350.0 SRM) Grain 2.48 %
1.37 oz Williamette [4.50 %] (60 min) Hops 23.8 IBU
0.25 tsp Yeast Nutrient (Boil 15.0 min) Misc
0.33 tsp Nutmeg (ground, dry) (Boil 5.0 min) Misc
0.50 oz Cinnamon Stick (Boil 5.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) [StarterYeast-Ale



Total Grain Weight: 3.75 lb



Notes:
------
Prime w/ 1.25 cup of Grade A maple syrup lightly boiled for 10 min in 1 cup of water.
 
OK picked up the stuff I need today at Austin Homebrew. Just need time to brew it now... I already have two other batches in the pipeline for this weekend. Got a new keezer to fill. :rockin:

10# Maris Otter
4# Munich
1# Crystal 60
1/2# Special B
1/2# Chocolate
2# Honey
Handful of cinnamon and nutmeg at flameout
Horizon and Cascade hops to 60 IBU

Have no idea what my efficiency will be with 15# of grain. I planned for 65% which will give me 1.90 or so. If I beat that.. well.. :drunk: :D
 
I just brewed this for winter:

7 lbs. extra-light DME
1/2 lb Sucanat sugar
1 lb. Cara-Munich
1/4 lb. Special B
1 oz. Sterling (60 min)
1 oz. Sterling (20 min)
1 oz. Liberty (5 min)
1 oz. Liberty (DH)
White Labs WLP550 Belgian ale yeast

I'm also going to brew a sweet stout and a spiced apfelwein for winter. If this winter is anything like the last one I'm going to need a good supply on hand. :drunk:
 
You guys have inspired me. I wasn't going to do one. But since you all have such cool ideas. I think i'm doing a Cinnamon Honey Porter. Sounds good!
 

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