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Old 09-02-2010, 12:54 PM   #1
bh10
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Nov 2009
In the brewery, USA
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Im making a Xmas Ale w/ a OG should be around 1.060, anybody have any suggestions on what yeast I should use, I have WL001 Cali Ale, Wyeast 1272 American Ale II, Pacman, and Nottingham Dry yeast, any suggestions I was thinking Pacman.

Here's the recipe

Crisp Maris Otter 5 lbs, 0 oz lbs oz
Briess 2-Row Brewer's Malt 3 lbs, 6 oz
Briess 2 Row Caramel 60 1 lbs, 2 oz
Crisp Chocolate Malt 0 lbs, 10 oz
Special B 0 lbs, 4 oz
Briess Flaked Oats 0 lbs, 4 oz
Magnum Pellets .5 oz @ 60 mins
Centennial Leaf 1 oz @ 20 mins


add 1/2 tsp Cinnamon, 1/3 tsp Nutmeg, 1/3 tsp All Spice at 1 Min, Im also thinking of maybe some Apple Pie Spice and some Maple Syrup, any suggestions on those two?


Also for hops I have, palisade, green bullet, williamette, cluster pellets, and whole leaf of nugget, columbus, casade, and chinook if you feel any of those



 
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Old 09-02-2010, 02:01 PM   #2
stevo155
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Jun 2008
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London Ale WYeast 1028.



 
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Old 09-02-2010, 02:19 PM   #3
bh10
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Nov 2009
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I guess let me make it more clear all of those ingredients I have in the fridge, so its one of those, I dont feel like buying anything new.

 
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Old 09-02-2010, 05:50 PM   #4
Egghead
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Christmas Ales are traditionally English style beers, so I'd go with Nottingham unless you're specifically trying to be non-traditional.

 
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Old 09-02-2010, 06:58 PM   #5

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Originally Posted by Egghead View Post
Christmas Ales are traditionally English style beers, so I'd go with Nottingham unless you're specifically trying to be non-traditional.
To offer another way to look at things...

You could use one of the non-nottingham strains since you'll already have a lot of flavor and complexity from you malts and spices.
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Old 09-02-2010, 07:18 PM   #6
homebeerbrewer
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I used the cali ale yeast in mine. Also, I used honey, but maple syrup could be good too.

For spices, I used cinnamon, ginger, nutmeg, and a couple vanilla beans in the fermenter.


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