Winter Seasonal Beer Holly (Christmas Ale) - Page 32 - Home Brew Forums
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Old 05-13-2013, 01:05 AM   #311
BPhad
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Feb 2012
Will County, Illinois
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What would you say is the base style of this beer? Amber Ale?

 
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Old 05-13-2013, 01:37 PM   #312
MedicMang
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Nov 2011
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I would say a dark and heavier red ale.

 
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Old 06-15-2013, 11:06 PM   #313
AR-Josh
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Apr 2010
Pasadena, MD
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Anyone ever try spicing this with pumpkin spice instead? I have five gallons aging and was thinking of splitting the batch and doing one spices as instructed and one as a pumpkin instead.
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Old 08-26-2013, 04:33 PM   #314
DagoBrewer
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Nov 2011
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Quote:
Originally Posted by AR-Josh View Post
Anyone ever try spicing this with pumpkin spice instead? I have five gallons aging and was thinking of splitting the batch and doing one spices as instructed and one as a pumpkin instead.
I was actually thinking of trying this. I cracked one of these I brewed in late September last year with a friend of mine last night, holy crap this thing ages extremely well!! We were thinking of doing a split batch of this recipe making one a harvest pumpkin ale and the other will stay a Christmas ale!!

 
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Old 09-03-2013, 06:45 PM   #315
atimmerman88
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Feb 2012
Quad Cities
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i brewed this recipe up on Monday for this holiday season.

Recipe was as listed, hit 1.082 for 6 Galllons, 5 on WLP001 1 gallon on S04
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Old 09-03-2013, 08:36 PM   #316
bolus14
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Dec 2012
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Thinking this might be my next brew. I have a porter fermenting right now. I'm thinking of using that yeast cake, WLP002, for this batch.

The other change I'm thinking of making is removing the honey and using the 270F syrup from http://www.homebrewtalk.com/f12/20-l...trient-114837/. I'm thinking that might bring out the vanilla and plum notes.

After tasting a couple of my home brews and a friends brews I have found that I'm not a fan of honey in beers. There's just something in the after taste that I don't care for. It's been there in each beer that the two of us have made with honey and for the most part it has been the only common thing amongst the recipes.

Any thoughts on this change?

 
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Old 09-10-2013, 05:56 PM   #317
bolus14
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Dec 2012
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Two questions while I'm looking to get the ingredients rounded up, hopefully LHBS will have everything, so I can brew this weekend.
I'm planning to use the cake from the porter I have finishing up and will bottle this weekend, I used WLP002 for that. I'm just wondering how malty this is with a "clean" yeast and whether the 002 will over do it, I like a maltier brew so I'll probably stick with this decision. Just looking for thoughts.

Also, I don't have a french press, I know I could drop the $10 on one just not sure how often I'd use it so... Is there anything wrong with grabbing a quart of the beer, add spices and priming sugar, bring to a boil for about a minutes, steep for 15 minutes, make house smell like christmas , cover with sanitized lid, cool, and pour into the bottling bucket. What other advantage does the french press give you?

 
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Old 09-11-2013, 09:48 PM   #318
jmo88
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Sep 2008
Seattle
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The French press was used just to strain the tea ingredients from the liquid. It's just what I use for teas and coffees. It has no real advantage to putting the ingredients into a mesh bag and steeping in a pot.
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Old 09-13-2013, 06:54 PM   #319
Fordzilla
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Nov 2011
Rochester, NY
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I'm brewing this on Sunday. I brewed it last year, and still have a few bottles around. This is great stuff!

 
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Old 09-14-2013, 02:42 AM   #320
sfrisby
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Jan 2011
Atlanta, GA
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Brewed it today and looking forward to it.

 
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