ChairmanWow
Member
- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- 1.5 L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.073
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 33
- Color
- 17
- Primary Fermentation (# of Days & Temp)
- 3 weeks
- Tasting Notes
- Surprisingly similar to Thirsty Dog\\'s \\"12 Dogs of Christmas\\"
Note: This recipe isn't designed to be an exact clone of Great Lakes Christmas Ale or Thirsty Dog's 12 Dogs of Christmas, but is inspired by both. The spices definitely come through without being overbearing. The finished product has a nice malty aroma with a hint of citrus and gingerbread cookies, isn't too sweet, and has a medium body despite attenuating more than expected. I'll be making this every year from now on.
Batch Size: 5 gallons
Est original gravity: 1.073
Est final gravity: 1.010
Est ABV: 8.3%
Est IBUs: 33.3
60 min boil
10 lbs American 2-row
8.0 oz Dingemans aromatic
8.0 oz 40L Crystal
8.0 oz Carared
8.0 oz Special Roast
3.0 oz black patent
Mash 60 min at 155°
0.50 oz Warrior (16.70%) 60 min
0.50 oz Willamette (5.30%) 30 min
1 oz ginger, grated, 10 min
1 tsp irish moss, 10 min
3 cinnamon sticks, 10 min
6 cardamom pods, crushed, 10 min
0.50 oz Cascade (7.10%), 5 min
0.75 oz fresh tangerine peel, grated, 5 min
1.50 lbs honey at KO
Chill to 70° and pitch WLP001 California Ale, 1.5 L starter (stir plate)
Start fermentation low (I do the first week in a galvanized metal washtub, rotating frozen water bottles to keep ambient temperature in low 60s) raising temperature to high 60s after the first week. In my experience it takes 3 weeks for this beer to hit final gravity of about 1.010.
Expect a vigorous fermentation, I had to put a blow off hose on my fermenter after the first week because my airlock filled with yeast and overflowed in the night.
I was worried about a lengthy bottle conditioning period considering the higher ABV, so I bottled without doing any secondary or cold crashing. There is some extra sediment in the bottles but it settled out and the beer pours clear.
Bottle with 4.11 oz corn sugar, should be fully carbed after 3 weeks.
Batch Size: 5 gallons
Est original gravity: 1.073
Est final gravity: 1.010
Est ABV: 8.3%
Est IBUs: 33.3
60 min boil
10 lbs American 2-row
8.0 oz Dingemans aromatic
8.0 oz 40L Crystal
8.0 oz Carared
8.0 oz Special Roast
3.0 oz black patent
Mash 60 min at 155°
0.50 oz Warrior (16.70%) 60 min
0.50 oz Willamette (5.30%) 30 min
1 oz ginger, grated, 10 min
1 tsp irish moss, 10 min
3 cinnamon sticks, 10 min
6 cardamom pods, crushed, 10 min
0.50 oz Cascade (7.10%), 5 min
0.75 oz fresh tangerine peel, grated, 5 min
1.50 lbs honey at KO
Chill to 70° and pitch WLP001 California Ale, 1.5 L starter (stir plate)
Start fermentation low (I do the first week in a galvanized metal washtub, rotating frozen water bottles to keep ambient temperature in low 60s) raising temperature to high 60s after the first week. In my experience it takes 3 weeks for this beer to hit final gravity of about 1.010.
Expect a vigorous fermentation, I had to put a blow off hose on my fermenter after the first week because my airlock filled with yeast and overflowed in the night.
I was worried about a lengthy bottle conditioning period considering the higher ABV, so I bottled without doing any secondary or cold crashing. There is some extra sediment in the bottles but it settled out and the beer pours clear.
Bottle with 4.11 oz corn sugar, should be fully carbed after 3 weeks.
