Winter Seasonal Beer Holly (Christmas Ale) - Page 21 - Home Brew Forums
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Old 10-31-2012, 04:09 AM   #201
dwhite8
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Jun 2012
Panama City, FLORIDA
Posts: 9
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Quote: DagoBrewer

Awesome! I just drank a bomber of this stuff! Sittin nice at about 8% and tastes epic!!

DagoBrewer did you end up using sweet orange peel? That was something i am considering. If so how did it turn out. This recipe looks like a hit. Also thought about adding the spices at flame out because of a lack of french press, like i have in a successful pumpkin ale. Has anyone tried this for a similar recipe?



 
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Old 10-31-2012, 04:53 AM   #202
DagoBrewer
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Nov 2011
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Quote:
Originally Posted by dwhite8
Quote: DagoBrewer

Awesome! I just drank a bomber of this stuff! Sittin nice at about 8% and tastes epic!!

DagoBrewer did you end up using sweet orange peel? That was something i am considering. If so how did it turn out. This recipe looks like a hit. Also thought about adding the spices at flame out because of a lack of french press, like i have in a successful pumpkin ale. Has anyone tried this for a similar recipe?
Hey dwhite, yes i used sweet orange peel and it turned out awesome! I used a 2" stick of cinnamon and about a tsp of sweet o peel and a tsp of dehydrated ginger root.

I will never ever put these spice ingredients in the boil after using the french press for the tea!! It was totally worth the 10$ at walmart for the press cuz i know ill use it again for other recipes in the future.

Ive done spiced ale in the past using these ingredients in the last couple minutes if the boil and could never get it to taste quite right. Using the tea method made a world of difference!! Ive already had 3 people freak out on me about how amazing this beer tastes... And its not even aged yet!!

This brew is worth every step it calls for and then some!



 
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Old 10-31-2012, 06:03 PM   #203
dwhite8
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Jun 2012
Panama City, FLORIDA
Posts: 9
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Thanks for the quick response bud, and of course jmo88 for the sweet recipe. I ordered everything this mornin. I will be using S-04 (current favorite yeast). I will also us MO as my base and drop it by a pound to make it slightly less boozy which which sounds like the only consistent remark from early tastings. Ill drop the hop bitterness just a touch as well.

I'm brewing this is upon request of a friend for his wedding so i want it to not COMPLETELY overwhelm non-craft drinkers. I plan to update in a few weeks when i have a FG add the tea.

 
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Old 10-31-2012, 09:30 PM   #204
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Quote:
Originally Posted by Bradthoc View Post
Been looking for a Christmas recipe. This one seems to have gotten quite a few likes and will give it a shot. I'm assuming its a 5 gallon recipe?
doh! nevermind... completely missed that bit of info.
Picking up ingredients this weekend to brew next week and hopefully enjoy Christmas Eve.
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Old 10-31-2012, 09:50 PM   #205
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Dec 2008
Wilsonville, OR
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hmmm...this may be the next beer I make.
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Old 10-31-2012, 11:43 PM   #206
Fordzilla
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Nov 2011
Rochester, NY
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I dont see the batch size in the first post. The lack of that, OG, FG, and yeast strain tripped me up a bit.

 
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Old 11-01-2012, 03:30 AM   #207
The_Canmancan
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Aug 2012
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What's your mash temp?

 
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Old 11-01-2012, 07:37 PM   #208
brrman
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Oct 2006
Indianapolis, IN, Indiana
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I mashed this beer at 152. Am using Whitbread WY1099 yeast.
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Old 11-01-2012, 10:13 PM   #209
DagoBrewer
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Nov 2011
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I mashed at 154 and used wlp001. I ended up at about 8% abv! Great beer!

 
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Old 11-03-2012, 09:43 PM   #210
BuffaloBeer1
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Mar 2012
Buffalo, NY
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Well, I finally did it. 4-5 weeks with materials waiting for me, and I had an open window of time. The color of this is a great red. I usually batch sparge, but this one I tried my first attempt at fly sparging. It went well. So well, I ended up making 3 gallons of a session English Bitter (or at least a bitter brown beer of some sorts) with the left overs. This meant an unplanned trip to the LHBS. Oh well.

I mashed at 154, dropped the 5 min. hop addition, used chinook (had a pound on hand to use), pitched San Diego Super Yeast, and will be adding the spices to the secondary using the french press method (if I need more I can add at bottling). I'm planning on throwing in some cardamom and whole cloves as well. I'm not sure if it still constitutes the original recipe enough, but I was inspired by reading about Sweedish Glogg (spiced winter wine). I'm calling it Glogg Nog. Thank you for posting this, and everyone's input. If my version is less than expected, I'll go back to follow what you have originally posted. Thanks again.



 
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