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Old 12-11-2012, 12:10 AM   #81
jamieofthenorth
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Bottled it this evening. OG = 1.062, FG = 1.012. Gave it a taste and I can tell this one is going to be awesome! Thanks again for the recipe. Really excited for this one to be ready and bottles to friends/family will be a greats present to give.
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Old 12-22-2012, 12:55 AM   #82
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Gave it a test after bottling for almost two weeks and while I'm new to all grain, I can tell this is seriously one of the best I've brewed to date. The only thing that sucks is that I was planning on giving away quite a few of these for Christmas presents.
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Old 12-26-2012, 12:50 AM   #83
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Originally Posted by jamieofthenorth View Post
Gave it a test after bottling for almost two weeks and while I'm new to all grain, I can tell this is seriously one of the best I've brewed to date. The only thing that sucks is that I was planning on giving away quite a few of these for Christmas presents.
Awesome! You can always brew it again!
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Old 01-09-2013, 12:24 PM   #84
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Brewed this on Saturday! Smelt great!
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Old 01-30-2013, 03:14 AM   #85
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Quote:
Originally Posted by two_hearted
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 Brewers Malt
1 lb White Wheat
1 lb Crystal Malt 40°L
.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.

Mash at 154 for 60 min.
Don t have this in Virginia and was very excited to see your recipe after trying some in Ohio over Xmas time. Thanks for posting.
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Old 02-18-2013, 02:20 AM   #86
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Here is my attempt at the Christmas Ale! 9.4% maybe a little to much ginger flava! But delicious:-)
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Old 09-19-2013, 02:38 AM   #87
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Would you go a little lighter on the ginger or did you add more than the recommend? I don't love ginger so I might dial it back a little bit anyways.
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Old 09-27-2013, 01:54 PM   #88
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Brewing this up this weekend. I have the grist, but I'm wondering if I should use a little more bittering hops. Maybe another half ounce of Hallertau?

Also, has anyone found 2 ounces of ginger to be too much? If so, how is your ginger cut/prepared? I would imagine throwing a 2 ounce chunk in won't give as much ginger character as if you thinly sliced or minced two ounces.

One more question.. Is everyone leaving the Cinnamon and ginger in from knockout to bottling?

I'm very excited about this one. The first non IPA I've brewed in a while, the first AG I'm going straight to bottle, and the first specialty beer I've ever brewed. Never had GLCA but this sounds delicious.
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Old 09-27-2013, 02:20 PM   #89
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Quote:
Originally Posted by DonnieZ View Post
Brewing this up this weekend. I have the grist, but I'm wondering if I should use a little more bittering hops. Maybe another half ounce of Hallertau?

Also, has anyone found 2 ounces of ginger to be too much? If so, how is your ginger cut/prepared? I would imagine throwing a 2 ounce chunk in won't give as much ginger character as if you thinly sliced or minced two ounces.

One more question.. Is everyone leaving the Cinnamon and ginger in from knockout to bottling?

I'm very excited about this one. The first non IPA I've brewed in a while, the first AG I'm going straight to bottle, and the first specialty beer I've ever brewed. Never had GLCA but this sounds delicious.
There's been mixed results with the ginger. It can depend on the freshness and quality of what you buy. Time can heel too much, but erring on the side of less is always good. Its all about surface area. Grating it works...great, but can be a pain. You could also dice it up and throw it in.

In the other clone recipe thread of this beer, they are claiming that Great Lakes boils the spices for the full 60 minutes. I've not tried this. Time is your friend with the spices. You can always add more post fermentation if you're not getting what you want. Its harder if you over do it.

I do leave my cinnamon and ginger in during primary.
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Old 09-27-2013, 02:30 PM   #90
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Quote:
Originally Posted by lead13foot View Post
Don t have this in Virginia and was very excited to see your recipe after trying some in Ohio over Xmas time. Thanks for posting.
You're welcome! I hope you like it. I'm about to brew up a batch in the next week or so. Can't wait to smell the wort!
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