Winter Seasonal Beer Holly (Christmas Ale) - Home Brew Forums
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Old 11-07-2009, 01:40 AM   #1
jmo88
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Sep 2008
Seattle
Posts: 1,372
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Recipe Type: All Grain   
Yeast: Safale-05   
Yeast Starter: Nah   
Batch Size (Gallons): 5   
Original Gravity: 1.077   
Final Gravity: 1.015   
IBU: 36   
Boiling Time (Minutes): 60   
Color: 17   
Primary Fermentation (# of Days & Temp): 3 weeks   
Tasting Notes: Complex malt and nicely blended spices and hop aroma   

Mash Efficiency: 75.0 %
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 13lb 0oz (84.1 %) In Mash/Steeped
UK Medium Crystal 8.00 oz (3.2 %) In Mash/Steeped
Belgian Special B 8.00 oz (3.2 %) In Mash/Steeped
German Wheat Malt 4.00 oz (1.6 %) In Mash/Steeped
US Chocolate Malt (350L) 3.20 oz (1.3 %) In Mash/Steeped
Sugar - Honey 1lb 0oz (6.5 %) End Of Boil

Hops
US Centennial (9.4 % alpha) 1.00 oz Bagged Whole Hops used 60 Min From End
US Centennial (9.4 % alpha) 0.50 oz Bagged Whole Hops used 30 Min From End
US Centennial (9.4 % alpha) 0.50 oz Bagged Whole Hops used 5 Min From End

Other Ingredients
Irish Moss 0.01 oz used In Boil
Vanilla Beans 1
Orange Peel, Bitter 1 Tbs
Cinnamon Stick 1
Ginger Root 1Tbs (dehydrated or fresh)

Single Step Infusion (67C/152F)

Recipe Notes
Make a tea prior to bottling by boiling a quart of the beer with the above spices and priming sugar for about a minute to combine. Add the mixture to a french press and let sit for 15 minutes. Then add to bottling Bucket.

This is everyone's favorite beer around Christmas time. Seriously, people rave about this all year long. The malt is quite complex and the hops blend in a heavenly way with the spices to create an amazing aroma.


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Old 11-11-2009, 06:44 AM   #2
ReeseAllen
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Sep 2009
Seattle
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Strongly considering brewing this recipe this weekend... I've decided I need to brew a very high quality winter/christmas ale to mark the end of this year and celebrate my glorious entry into the world of homebrewing. I'm going to brew one batch soon to make sure I can pull it off, then make any necessary adjustments and brew it again in early December so that it'll be ready in time for Christmas and New Year's.



 
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Old 11-11-2009, 06:56 AM   #3
jmo88
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Sep 2008
Seattle
Posts: 1,372
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Quote:
Originally Posted by ReeseAllen View Post
Strongly considering brewing this recipe this weekend... I've decided I need to brew a very high quality winter/christmas ale to mark the end of this year and celebrate my glorious entry into the world of homebrewing. I'm going to brew one batch soon to make sure I can pull it off, then make any necessary adjustments and brew it again in early December so that it'll be ready in time for Christmas and New Year's.
Let me know how it goes for you. Despite the spices and alcohol content, grain -to-glass time is fairly short. Definitely use a whole vanilla bean, split and scraped. The extract really doesn't cut it. You won't be disappointed.
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Old 11-11-2009, 07:20 AM   #4
ReeseAllen
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Sep 2009
Seattle
Posts: 368
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Quote:
Originally Posted by jmo88 View Post
Let me know how it goes for you. Despite the spices and alcohol content, grain -to-glass time is fairly short. Definitely use a whole vanilla bean, split and scraped. The extract really doesn't cut it. You won't be disappointed.
I see you're a fellow Seattleite. I'm in Greenwood. Where did you buy the whole vanilla bean?

 
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Old 11-11-2009, 07:44 AM   #5
jmo88
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Sep 2008
Seattle
Posts: 1,372
Liked 23 Times on 15 Posts


Quote:
Originally Posted by ReeseAllen View Post
Strongly considering brewing this recipe this weekend... I've decided I need to brew a very high quality winter/christmas ale to mark the end of this year and celebrate my glorious entry into the world of homebrewing. I'm going to brew one batch soon to make sure I can pull it off, then make any necessary adjustments and brew it again in early December so that it'll be ready in time for Christmas and New Year's.
I'm on cap hill. I bought it at QFC, in the bulk spice section. Whole foods should have it too.
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Old 11-16-2009, 12:27 AM   #6
ReeseAllen
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Sep 2009
Seattle
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I brewed it last night. I ended up at 1.069 SG. I think I sparged too quickly, and also I spilled like a liter of the first runnings on the floor (hose malfunction). Still, it smells great, looking forward to tasting it next month.

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Old 11-16-2009, 03:18 AM   #7
jmo88
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Sep 2008
Seattle
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I'm sure it'll turn out fine. One time I brewed this I came up short on the OG and added an additional .5lb of honey. It added to the aroma nicely but it thinned out the mouthfeel and I should have just left it alone. That said, I think a lower OG will still turn out a great beer.
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Old 12-06-2009, 05:24 AM   #8
ReeseAllen
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Sep 2009
Seattle
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Probably gonna bottle it tonight. Need to check the SG and make sure it hasn't changed from earlier this week first.

I got all the ingredients for the priming tea. Whole vanilla bean took awhile to find, it actually was at the first store I checked but I overlooked it because I was expecting a little white bean (like the shape of a pinto bean) and not a big long skinny black thing. Also, the ginger root powder does not smell like something I want in my beer. But, I'll add it anyway.

edit: Finished at 1.014


 
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Old 12-06-2009, 06:55 AM   #9
jmo88
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Sep 2008
Seattle
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I've used fresh grated, dehydrated chunks (found those at Madison market), and the powder. The powder was by far the most subtle, so you'll be fine. I prefer the dehydrated chunks as a nice middleground. Out of all the spices, the vanilla comes through the most.
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Old 12-06-2009, 08:32 AM   #10
ReeseAllen
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Sep 2009
Seattle
Posts: 368
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I'm boiling up the tea now. Bottles are sanitized and drying on the dishwasher rack, and the carboy is rigged for racking into the bottling bucket.

edit: The tea smells like christmas



 
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