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Old 10-23-2010, 02:28 AM   #1
two_hearted
 
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Apr 2010
Cincinnati, Ohio
Posts: 2,251
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Recipe Type: All Grain   
Yeast: Wyeast 1028   
Batch Size (Gallons): 5   
Original Gravity: 1.077   
Final Gravity: 1.019   
IBU: 21   
Boiling Time (Minutes): 60   
Color: 17.09 SRM   
Primary Fermentation (# of Days & Temp): 10   
Secondary Fermentation (# of Days & Temp): 20   
Tasting Notes: Christmas!   

Recipe update for Fall 2011!

Recipe Type: All Grain
Yeast: Wyeast 1028 or WLP013
Yeast Starter: Basic
Batch Size (Gallons): 5.5
Original Gravity: 1.072
Final Gravity: 1.018
IBU: ~30
Boiling Time (Minutes): 60
Color: ~15
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes:

Christmas Ale (Great Lakes)
21-B Seasonal/Winter Specialty Spiced Beer




Original Gravity: 1.072 (1.026 - 1.120)
|===============#================|
Terminal Gravity: 1.018 (0.995 - 1.035)
|=================#==============|
Color: 14.71 (1.0 - 50.0)
|============#===================|
Alcohol: 7.09% (2.5% - 14.5%)
|==============#=================|
Bitterness: 28.6 (0.0 - 100.0)
|============#===================|

Ingredients:
12 lb 2-Row
1 lb White Wheat
1 lb Crystal Malt 40L
.25 lb Special Roast Malt
.15 lb Roasted Barley

1.5 oz Hallertau (4.5%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 10.0 min
.5 oz Cascade (5.5%) - added during boil, boiled 5 min

1.0 lb Honey @ flameout
2 ea Cinnamon (stick) - add at flameout
2 oz Ginger (fresh) - add at flameout


Mash at 154 for 60min

Taste your hydro samples and evaluate spice character. You can toss a few cinnamon sticks and a few teaspoons of fresh ginger in secondary if you need a boost.

EDIT 9/27/13* From Great Lakes Website this year
Quote:
Ingredients:
MALT
Harrington 2-Row Base Malt:
Allows color and flavorfrom other specialty malts to come through; makes for a very clean beer
Wheat:Adds body and head retention
Crystal 45:Contributes to copper color and addssweet caramel aroma and flavor
Special Roast:Contributes subtle hints of toasty andbiscuit flavors
Roasted Barley:
Added in small amounts to contribute to overall complexity and color without overwhelming
HOPS
Mt. Hood:
U.S. Provides subtle spicy and earthy aromas
Cascade:Used as an aroma hop; citrusy aroma complements beer’s heavy spices
SPICES
Honey:An adjunct to add strength and fresh floral notes
Cinnamon:Imparts festive aroma and flavor
Fresh Ginger:Adds spicy aroma and flavor
ABV 7.5%
ABW 6.0%
IBU 30
GRAVITY 17P
Not too different here. They just used Mt. Hood this go round which is a hallertau relative.


 
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Old 10-25-2010, 06:07 PM   #2
jsarkauskas
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Dec 2009
Cleveland
Posts: 5

Sounds awesome. Do you keep the cinnamon and ginger in the primary for the 10 days for just while cooling of the wort?

 
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Old 10-26-2010, 01:28 AM   #3
two_hearted
 
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Apr 2010
Cincinnati, Ohio
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Quote:
Originally Posted by jsarkauskas View Post
Sounds awesome. Do you keep the cinnamon and ginger in the primary for the 10 days for just while cooling of the wort?
I put them both in at flame out and also I also toss a few cinnamon sticks and a few teaspoons of fresh ginger in secondary. Let me know how yours turns out.

 
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Old 10-29-2010, 11:43 PM   #4
d4rren
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Feb 2010
Ohio
Posts: 27

When did you add the honey?

 
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Old 10-31-2010, 04:04 PM   #5
two_hearted
 
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Apr 2010
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I added it after primary was done, but you could also add it in towards the end of the boil. Not sure whats best...

 
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Old 11-01-2010, 11:56 PM   #6
jsarkauskas
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Dec 2009
Cleveland
Posts: 5

What temperature was your mash

 
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Old 11-02-2010, 05:00 PM   #7
firefly765
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Feb 2010
Pompano Beach, FL
Posts: 189


Special Roast Malt? Is this OK?:

http://morebeer.com/view_product/171...pecial_II_Malt

Toying with the idea of replacing the honey with 1 lb. of candy canes. How's that sound?

 
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Old 11-02-2010, 05:27 PM   #8
Julohan
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Apr 2009
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Now all I need is the blackout stout recipe

 
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Old 11-04-2010, 06:49 PM   #9
Wheatmeister
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Aug 2010
Columbus
Posts: 146
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Quote:
Originally Posted by maxam View Post
I added it after primary was done, but you could also add it in towards the end of the boil. Not sure whats best...
i'd vote for flameout for the extra ABV kick. Candycanes is an interesting idea, could make a syrup for the primary. Someone else should try this before me so I don't ruin a batch expirementing...

 
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Old 11-05-2010, 02:26 AM   #10
NoisufnoC
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Apr 2009
Cleveland, OH
Posts: 316
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i'd like to try this recipe this year, where do you guys buy your grain? i'm having a hard time finding all the ingredients at the same site.
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