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Old 09-12-2011, 02:49 PM   #1
Oct 2010
Alexandria, VA
Posts: 491
Liked 8 Times on 8 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1056 American Ale   
Additional Yeast or Yeast Starter: White Labs Belgian Style Saison Ale Blend (WLP568)   
Batch Size (Gallons): 5   
Original Gravity: 1.080   
Final Gravity: 1.019   
IBU: 33.9   
Boiling Time (Minutes): 60   
Color: 28 SRM / Dark Brown   
Primary Fermentation (# of Days & Temp): 7 days @ 70 F   
Secondary Fermentation (# of Days & Temp): 90 days @ 70 F   
Tasting Notes: The caramel, ginger, and cinnamon all blend together into gingerbread cookie   

malt & fermentables
9# 0oz Pale Malt (Maris Otter)
2# 0oz Honey (Clover)
1# 0oz Caramel/Crystal Malt - 40L
1# 0oz Wheat Malt
0# 8oz Chocolate Malt
0# 2oz Wheat, Roasted / Chocolate Wheat Malt

boil 60 mins 2.0oz Cluster (pellet) 5.0 % Alpha
boil 10 mins 2.0oz Cluster (pellet) 5.0 % Alpha

Wyeast American Ale (1056) - Primary Fermentation
White Labs Belgian Style Saison Ale Blend (WLP568) - Secondary Fermentation

Conversion / Saccharification Rest infusion of 5.11 gal at 166 F to reach 154 F for 60 mins
Mash-out infusion of 1.7 gal at boil to reach 167 F for 15 mins

boil 5 min 2 ounces Ginger Root (ground whole root)
boil 5 min 5 ea Cinnamon Sticks

secondary 90 days 3.6 pounds Cherries (canned, since they are already pasturized)
secondary 90 days 4 ounces Oak Cubes, whiskey soaked (soaked in Bulleit rye whiskey)

The second yeast dosing is to give the beer some more character over the 90 day fermentation that otherwise wouldn't be there from the 1056.

Lots of big spice flavors going on here. A lot like drinking a really good fruit cake (they do exist, I swear!).

Kegged (1/3): Single-Hop NZ Rakau Oatmeal IPA
Kegged (2/3): Smoked Peruvian Pepper Cider
Kegged (3/3): (empty)

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