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Old 09-29-2009, 04:55 PM   #1
yogensha
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May 2009
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What recipes do people like for winter solstice festivities? I've just started a basic mead (my first). Maybe a little late, but I'm hoping it will be enjoyable nonetheless. I've seen a bunch of pumpkin ale threads lately too, so I'm considering it.

What else do folks like?

 
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Old 09-29-2009, 05:51 PM   #2
mew
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Nov 2006
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A nice dry stout:


• O.G.: 1.052 • T.G.: 1.013 • ABV: 5.1 % • 29 IBUs (Tinseth)

• Ingredients (grain):
1. 7.0 lbs British Pale Malt
2. 0.75 lbs Roasted Barley
3. 0.25 lbs Chocolate Malt
4. 2.0 lbs Flaked Barley

• Ingredients (hops):
1. 1.0 oz Fuggles (4.7 % AA; 60 min)
2. 0.5 oz Fuggles (4.7% AA; 30 min)
3. 0.5 oz Fuggles (4.7% AA; 15 min)

Mash at 152 F and Ferment at 66 F with Fermentis S-04


 
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Old 09-29-2009, 05:59 PM   #3
redraider629
 
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Mar 2009
Arlington TX
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I am planning on brewing a holiday chocolate stout from AHS to be ready for the month of December.
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Old 09-29-2009, 07:04 PM   #4
corvax13
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Jul 2009
Savannah, GA, US
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Ive got a Pumpkin Ale, a Stout and a Chocolate stout conditioning, and Im thinking about making AHS's Holiday Ale, as well as dip my toes into some mead (for late winter).
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Old 09-29-2009, 07:38 PM   #5
crammer
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Jul 2009
Charlotte NC
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I brewed a Honey Holiday Ale this past weekend and I plan on brewing some sort of spiced winter ale soon.
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Old 09-29-2009, 07:58 PM   #6
rwagner23
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Aug 2009
Frederick, MD
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Quote:
Originally Posted by redraider629 View Post
I am planning on brewing a holiday chocolate stout from AHS to be ready for the month of December.
I just bottled that last night. 10 days in the primary and I left it in the secondary for 3 weeks. My last taste of the sample was very smooth and wonderful. I'm excited. I just have to keep my hands off it till the holidays.
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Primary: DunkelWiezen, Imperial Brown Ale
Secondary: Barleywine, Holiday Mead, Munich Helles
On Tap: ESB, Irish Red, Nelson Sauvignon Pale Ale,Coffee Imperial Stout on whiskey soaked oak chips
Keg Aging:
Bottles:Barleywine, Oatmeal Stout, Irish Red, Clone's Amber Ale

 
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Old 09-29-2009, 08:07 PM   #7
Ragutis
 
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I brewed a Belgian Tripel at sunrise on the Summer Solstice and bottled two cases to be opened on the Winter Solstice. On the Winter Solstice I plan on brewing a Belgian Dubbel for the Summer Solstice.
My thinking was I wanted the Tripel (light color) for when the days start getting longer and the Dubbel (dark color) for when the days start getting shorter.
That and I like the Belgian ales.

Here are my recipies.
http://www.brewmasterswarehouse.com/...belgian-dubbel

http://www.brewmasterswarehouse.com/...-o-morn-tripel

 
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Old 09-29-2009, 08:14 PM   #8
redraider629
 
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Mar 2009
Arlington TX
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Quote:
Originally Posted by rwagner23 View Post
I just bottled that last night. 10 days in the primary and I left it in the secondary for 3 weeks. My last taste of the sample was very smooth and wonderful. I'm excited. I just have to keep my hands off it till the holidays.
I am planning on brewing it the first week of October, fermenting it for 3 weeks, and aging it until December. I am glad to hear it turned out great.
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Old 09-29-2009, 08:49 PM   #9
Edcculus
 
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Jun 2007
Greenville, SC
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I brewed a RIS on the Summer Solstice that should be ready to start tasting by the Winter Solstice. Haven't figured out what I'll brew for the winter yet.

 
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