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Old 11-21-2012, 03:03 PM   #251
Served up in the backyard
stompbox's Avatar
Aug 2011
Surprise Valley, PA
Posts: 371
Liked 22 Times on 12 Posts

Originally Posted by mike_in_ak
So the spice tea ingredients added another $18.00. Just sayin.
Mine was less than 10, more like 7 or 8.

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Old 11-21-2012, 03:59 PM   #252
tre9er's Avatar
Jan 2012
Lincoln, NE
Posts: 4,371
Liked 242 Times on 197 Posts

I have most of it in my cupboard already. I may buy the vanilla bean, usually about $3 for two from the organic market.
Den Faaborg Bryggeri

Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

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Old 11-22-2012, 06:05 AM   #253
mike_in_ak's Avatar
Apr 2012
anchorage, ak
Posts: 546
Liked 85 Times on 52 Posts

My organic bean was something like $14 for pack of two. Admittedly, **** costs more here as I can see Russia and what not.

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Old 11-22-2012, 07:23 PM   #254
Oct 2011
Posts: 292
Liked 99 Times on 53 Posts

I'm trying something a bit different. I added the vanilla bean to the secondary instead of the tea.

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Old 11-23-2012, 03:02 AM   #255
Oct 2012
Posts: 9
Liked 4 Times on 2 Posts

We brewed this on Oct 21.. Fermented in primary for 2 weeks. Made a tea and put into secondary for 1 week, then into keg

Just started drinking this week. Got great reviews from our thanksgiving guests today

Great recipe. Will have to make this a regular.

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Old 11-24-2012, 06:28 AM   #256
jmo88's Avatar
Sep 2008
Posts: 1,380
Liked 26 Times on 16 Posts

Originally Posted by mike_in_ak
My organic bean was something like $14 for pack of two. Admittedly, **** costs more here as I can see Russia and what not.
I always buy spices in bulk. Vanilla beans are less than a dollar a piece that way. Prepackaged spices of any sort are a complete rip-off. Don't you have some hippie co-op or a whole foods? My local QFC has an excellent bulk spice section.
(~):} Just a little Furthur (~):}

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Old 11-24-2012, 03:34 PM   #257
Shoshin Picobrewery
shoshin's Avatar
Apr 2012
Baltimore, MD
Posts: 184
Liked 23 Times on 20 Posts

Fermented with wlp530 at~68 degrees for 1 month, then bottled. After 1 month in the bottle, served at ~60 degrees, it is spectacular! The spices are layered on some caramel notes, with plum and spice added by the yeast. Highly recommended! I can't wait to see how this ages!
Primary: Cali Common
Kegged: Oatmeal Stout, Dark Mild, Columbus IPL (Cry Havoc)
-Belgian Dubbel
-jmo88's Holly Ale (2013)
-jmo88's Holly Ale (2014)
-Olde Ale
-Cascadian Dark Ale
-Pumpkin Ale

Up Next: Spruce Red Ale, Aurora IPA

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Old 11-24-2012, 11:41 PM   #258
Dec 2011
Buda, TX
Posts: 214
Liked 4 Times on 4 Posts

So... I'm thinking of brewing this tomorrow and kegging it. Perhaps dry hopping the spices in the keg vs the tea...
Anyone have any alternatives or suggestions for the special b? I don't have that on hand...
And what about pitching this with nottingham... I have a blonde ale I'm finishing up that I could use the yeast from... or I have us-05 if it'd be better.
In Primary: Nothing
In Keezer: Nothing
Up Next: TBD

My Keezer Build

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Old 11-27-2012, 03:22 PM   #259
Jan 2012
Las Vegas, NV
Posts: 66

Brewed this a week ago. OG 1.075. Really looking forward to making the spice tea and bottling this one. Hoping it will be enjoyable for New Year's Eve!
Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

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Old 11-28-2012, 01:34 AM   #260
Oct 2012
Melbourne, VIC
Posts: 17

I brewed this earlier this month, and without thinking racked to secondary after 10 days. It's just been in secondary for a couple of days now – should I just leave it in there until a total of 3 weeks have passed since brewing?

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