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Old 01-26-2012, 10:46 PM   #151
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Just to follow that up as far as spices, I added mine at last 5 minutes of boil this year as per information from GL on the issue and it came out alot closer to the original. I changed the recipe to reflect that too.
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Old 01-26-2012, 11:07 PM   #152
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To boost the spicy-ness a just a bit after fermentation, I sanitized a hop sock and threw some more sliced ginger and a cinnamon stick in the bottling bucket. It sat right near the spigot so all the beer flowed right through into the bottles. Gave it some great fresh spiced flavor, and I didn't see any sanitation problems.
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Old 08-15-2012, 04:38 PM   #153
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So, this is an older thread, but hopefully someone responds. What would be the ramifications of doing this beer in a 3 gallon batch instead of 5 gallon? Do you see any issues with increased gravity and spice concentration, or would it just be a bigger beer overall?
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Old 08-16-2012, 04:43 PM   #154
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Just multiply all ingredient quantities by 0.6 to get your ratio and the og and ibus should work out to around the same.
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Old 08-17-2012, 01:37 PM   #155
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Ya, I would definitley use a ratio for the spices even if you upped the alcohol, that amount of spices in 3 gallons would be disastrous i believe
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Old 08-21-2012, 11:53 AM   #156
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Quote:
Originally Posted by Shinglejohn View Post

10.00 lb Pale Malt (2 Row) US 73.64 %
1.00 lb Caramel/Crystal Malt - 40L 7.36 %
1.00 lb Wheat Malt 7.36 %
0.25 lb Special Roast 1.84 %
0.08 lb Roasted Barley 0.59 %

Hallertauer (60 min) 20 IBU
Cascade (10 min) 7 IBU
Cascade (5 min) 3 IBU

2 Cinnamon Stick (boil 5.0 min) Misc
1. oz Ginger Root (boil 5.0 min) Misc
1.25 lb Honey (Flame out) Sugar 9.20 %
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Interestingly enough, I just noticed the details of this recipe. I've solicited feedback on a similar - very similar - Christmas Ale clone from a Columbus brewery in this Thread:

Barley's Christmas Ale Clone

10.00 lb Pale Malt (2 Row) US
1.00 lb Crystal Malt - 80L
1.00 lb Honey
0.25 lb Molasses

1.00 oz Cascade - Boil 60.0 min
1.00 oz Hallertauer - Boil 2.0 min

1.00 oz Ginger Root (Boil 10.0 mins)
2 Cinnamon Sticks (Boil 10.0 mins)
2.00 oz Orange Zest (Boil 10.0 mins)

1 pkg London ESB (Wyeast Labs #1968)


This is my first "not from a kit" recipe, and, upon seeing yours, I was thinking about adding some grains (esp. the Special and Barley).

I think I'm going to stick with what I've formulated (as my version has email input from the brewery themselves), but, I'm definitely going to tuck this away for tweaking next year as needed.
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Old 08-25-2012, 06:02 PM   #157
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This is a basic question, but because of the honey at the flame out-- do you still need to use a priming sugar before bottling?
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Old 08-25-2012, 06:15 PM   #158
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Quote:
Originally Posted by jaredant
This is a basic question, but because of the honey at the flame out-- do you still need to use a priming sugar before bottling?
Yes. The flameout honey will ferment completely long before you bottle.
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Old 08-27-2012, 05:48 PM   #159
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What has everybody done with the ginger root? Do you shave off pieces of this to get more surface area, or just throw the whole 1oz. root into the boil?
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Old 08-27-2012, 05:55 PM   #160
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I cut into about 1" sections, then crush.
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