Winter Seasonal Beer Holly (Christmas Ale) - Page 11 - Home Brew Forums
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Old 11-21-2011, 03:01 AM   #101
ConiferAles
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Mar 2010
San Francisco
Posts: 39

And, I was down at my LHBS talkin' to the old guy (Gris @ San Francisco Brewcraft) about the recipe, and he suggested isomerizing the adjuncts. i.e. soaking them in a pint of vodka for a week, adding half the mixture to the secondary, and then more at bottling if necessary to taste. Anyone tried that with this recipe yet???


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Old 11-21-2011, 03:04 PM   #102
Shuznuts
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Jul 2011
Laurel, Md
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Sweet set up. I just brewed this for the 1st time. So far I like the results. What did your brew guy say about the isomerization? What does that do in terms of flavor? Sounds interesting.



 
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Old 11-21-2011, 06:02 PM   #103
richkev
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May 2007
Fairhope
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Quote:
Originally Posted by jmo88


I brewed this last week and did some tweaks in hopes to get a higher FG and better malt character. I changed the base to Maris Otter and the yeast to NW ale yeast (an English style strain). I'll also be adding the tea to a keg this time around. So much for only changing one variable at a time.
Keep us up on the difference the MO makes in the finished product. I'm considering making this one with MO.
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Old 11-21-2011, 09:32 PM   #104
thirstyutahn
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Aug 2011
Ogden, Utah
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I just bottled this yesterday and I must say the base beer was pretty strong. There was no mistaking it was a high alcohol beer. It tastes sort of like an imperial brown ale. After added the priming sugar tea and finishing bottling I had 4-5 oz left over and it tasted pretty great with the spice addition. Very complex, it reminded me of the complexity of a RIS. Right now the orange bitter is coming through the most. I get a hint of vanilla and ginger, with the cinnamon barely noticeable. I think it may be hidden by the alcohol. It will be very interesting to see how it changes after 3 weeks. Does the alcohol smooth out a lot over time? I'll let ya know how it tastes here in a few weeks. Thanks again for the recipe .

 
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Old 11-21-2011, 09:35 PM   #105
thirstyutahn
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Aug 2011
Ogden, Utah
Posts: 147
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Oh also, I did a trial run making the tea with water and my family loved it! They wanted me to make another batch of just the spiced tea haha. It did taste pretty awesome! Very nice mix if spices!

 
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Old 11-24-2011, 07:22 PM   #106
bthomas9
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Dec 2010
Streetsboro, OH
Posts: 39

I brewed this a few weeks back and kegged it last week. I made the spice tea, and added it when I transferred to the secondary. I pulled a sample from the keg and it's awesome.
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Old 11-28-2011, 03:10 AM   #107
nduetime
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Oct 2007
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No change in spice quantity when kegging right? Getting ready to keg and wanted to make sure about this before I go at it!

 
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Old 11-28-2011, 05:15 AM   #108
jmo88
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Sep 2008
Seattle
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Quote:
Originally Posted by nduetime
No change in spice quantity when kegging right? Getting ready to keg and wanted to make sure about this before I go at it!
No change.
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Old 11-28-2011, 05:48 AM   #109
nduetime
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Oct 2007
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oh crap....

i must have misread the first post....i steeped the spices for 15 minutes then dumped it ALL into the keg.

Suppose I should transfer to another keg without spices right?

 
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Old 11-28-2011, 07:00 AM   #110
jmo88
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Sep 2008
Seattle
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Quote:
Originally Posted by nduetime
oh crap....

i must have misread the first post....i steeped the spices for 15 minutes then dumped it ALL into the keg.

Suppose I should transfer to another keg without spices right?
Lol. That sucks. That was the purpose of the French press.

I don't really know if it'll get a stronger spice character the longer it sits in the keg, if that's what you're worried about. I'd probably be more concerned with a clogged dip tube though.


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