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Old 06-20-2011, 04:24 PM   #11
BrewMoreBeers
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Aug 2010
Ohio
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how are you doing the spices... it looks like they are going in the secondary only. is that correct?

 
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Old 06-21-2011, 02:11 PM   #12
mainemike68
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Dec 2009
Caribou
Posts: 7

Quote:
Originally Posted by BrewMoreBeers View Post
how are you doing the spices... it looks like they are going in the secondary only. is that correct?
The only time I made a version of this beer, (not this version) I added the spices with 5 minutes left in the boil. That is, 2.5 TSP of fresh ground ginger, 1.5 TSP of ground cinnamon, and about 20 oz of Orange blossom honey.

 
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Old 06-23-2011, 01:14 PM   #13
buckeye2011
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Feb 2011
OH, ohio
Posts: 84
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How long are you aging this beer? I'm thinking it might need to age for a month or two and I'd like to make a small test batch this summer to dial in the recipe before brewing 15 gallons in preparation for winter. Just need to figure out when I need to get started.

 
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Old 07-20-2011, 12:28 AM   #14
Newbeerguy
 
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Jul 2009
Massillon, Ohio
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Originally Posted by Julohan View Post
I never liked christmas ale before the new brewer. I think the current christmas ale is much better. Still not a big fan of it, unlike most people.

Side Note: Anyone think Dortmunder is terrible now? Every time I get it by the bottle it tastes awful.
Weird you said that about Dortmunder. I agree every bottle I seem to get just tastes plain bad. Everything else has been good, but the Dortmunder is hard to choke down.

 
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Old 07-22-2011, 11:05 PM   #15
Shinglejohn
 
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Jan 2009
Cleveland
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BUckeye, i dont really age it it. Its usually about 6 weeks from brew day to serve.

 
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Old 09-02-2011, 03:01 PM   #16
FBSmith2000
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Jul 2010
Ohio
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Did you transfre all three cinnamon sticks to the primary?

 
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Old 09-08-2011, 01:22 PM   #17
aceinthehole
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Jul 2011
Wadsworth, OH
Posts: 39
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Hey Guys

I am very new to homebrewing, I only have 2 batches under my belt, but was hoping that someone could help me convert a Great Lakes Christmas Ale recipe to an 5 gallon extract version. I understand that it probably wont be an exact match, but something to get me close would be awesome. I dont even know where to start.
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Bottled: Amber Ale (Debut Brew), Pumpkin Ale, Pale Ale, Bavarian Hefeweizen

 
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Old 09-08-2011, 08:37 PM   #18
Q2XL
 
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Feb 2009
Eastpointe, Michigan
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Here is my converted version. It does vary a little from the original to account for my system.


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Estimated OG: 1.075 SG
Estimated Color: 13.8 SRM
Estimated IBU: 29.4 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9 lbs 3 oz Pale Liquid Extract (8.0 SRM) Extract
14 oz Wheat Liquid Extract (8.0 SRM) Extract
11 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain
3 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain
1 oz Roasted Barley (300.0 SRM) Grain
1.50 oz Hallertau-Bulk 2011 New [4.30 %] (60 min)Hops 19.5 IBU
1.20 oz Cascade-Bulk 2011 New [5.00 %] (10 min) Hops 6.6 IBU
0.55 oz Cascade-Bulk 2011 New [5.00 %] (7 min) Hops 2.2 IBU
0.35 oz Cascade-Bulk 2011 New [5.00 %] (5 min) Hops 1.1 IBU
1.25 oz Ginger Root (Secondary 14.0 days) Misc
3.00 items Cinnamon Stick (Secondary 14.0 days) Misc
1 lbs 7.1 oz Honey(1.0 SRM) Sugar
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

 
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Old 09-09-2011, 11:16 AM   #19
aceinthehole
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Jul 2011
Wadsworth, OH
Posts: 39
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Quote:
Originally Posted by Q2XL View Post
Here is my converted version. It does vary a little from the original to account for my system.


Style: Spice, Herb, or Vegetable Beer
TYPE: Extract
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Estimated OG: 1.075 SG
Estimated Color: 13.8 SRM
Estimated IBU: 29.4 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9 lbs 2.9 oz Pale Liquid Extract (8.0 SRM) Extract 74.07 %
13.7 oz Wheat Liquid Extract (8.0 SRM) Extract 6.89 %
10.8 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.44 %
2.7 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1.38 %
1.2 oz Roasted Barley (300.0 SRM) Grain 0.59 %
1.50 oz Hallertau-Bulk 2011 New [4.30 %] (60 min)Hops 19.5 IBU
1.20 oz Cascade-Bulk 2011 New [5.00 %] (10 min) Hops 6.6 IBU
0.55 oz Cascade-Bulk 2011 New [5.00 %] (7 min) Hops 2.2 IBU
0.35 oz Cascade-Bulk 2011 New [5.00 %] (5 min) Hops 1.1 IBU
1.25 oz Ginger Root (Secondary 14.0 days) Misc
3.00 items Cinnamon Stick (Secondary 14.0 days) Misc
1 lbs 7.1 oz Honey...@ Flameout (1.0 SRM) Sugar 11.62 %
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Wow, thanks!

For a noob this looks a little intimidating, I will have to get a good kitchen scale, and figure out how I will be measuring everything out.

Thanks Q2XL
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Up next:
Primary:
Secondary:
Bottled: Amber Ale (Debut Brew), Pumpkin Ale, Pale Ale, Bavarian Hefeweizen

 
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Old 09-09-2011, 04:48 PM   #20
Q2XL
 
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Feb 2009
Eastpointe, Michigan
Posts: 509
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Quote:
Originally Posted by aceinthehole View Post
Wow, thanks!

For a noob this looks a little intimidating, I will have to get a good kitchen scale, and figure out how I will be measuring everything out.

Thanks Q2XL

Here it is a bit more simplified......

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Estimated OG: 1.075 SG
Estimated Color: 13.8 SRM
Estimated IBU: 29.4 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU

9 lbs 3 oz Pale Liquid Extract (8.0 SRM) Extract

14 oz Wheat Liquid Extract (8.0 SRM) Extract

11 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain

3 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain

1 oz Roasted Barley (300.0 SRM) Grain

1.50 oz Hallertau[4.30 %] (60 min)Hops 19.5 IBU

1.20 oz Cascade [5.00 %] (10 min) Hops 6.6 IBU

0.55 oz Cascade[5.00 %] (7 min) Hops 2.2 IBU

0.35 oz Cascade [5.00 %] (5 min) Hops 1.1 IBU


1.25 oz Ginger Root (Secondary 14.0 days)


3.00 items Cinnamon Stick (Secondary 14.0 days)


1 lbs 7.1 oz Honey(1.0 SRM)


2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

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