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Old 07-10-2012, 03:37 PM   #1
adamjackson
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May 2012
Canaan New Hampshire, NH
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Winter-time here in New Hampshire is COLD. Low last year was -30 and I live in a cabin 30 minutes from town so tend to get snowed in a few days a year. We love our beers up here in the country so I'm thinking of doing a few special brews.

I know big "warming" beers are preferred in the winter so, what styles should I brew, what spices and christmas-like additions should I do? Any recipes out there specifically targeted to cold winter post-skiing weather?

I imagine if I'm going to drink in November, I should brew these all in late August, right? Especially if they are higher ABV beers.


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Old 07-10-2012, 03:52 PM   #2
Xpertskir
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May 2012
Morgantown, Wv
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I just started some edworts apfelwein to be ready for late fall/winter. Itll be good cold, and I'll probably make some mulled cider from time to time with it as well.

Ive also been thinking about an RIS, but that for my 30th bday, next spring.



 
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Old 07-10-2012, 03:58 PM   #3
beergolf
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If you are thinking about a big Belgian or. big stout, start now. They just get better with age.

 
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Old 07-10-2012, 03:59 PM   #4
adamjackson
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Quote:
Originally Posted by beergolf View Post
If you are thinking about a big Belgian or. big stout, start now. They just get better with age.
I was thinking Tripel for January so yeah, I guess brew it now. Thanks!
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Old 07-10-2012, 04:05 PM   #5
Mishraile
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Jun 2012
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Here are 12 beers of Christmas by Randy Mosher, and basic instructions on how to do them. Try out a couple of those!

http://allaboutbeer.com/learn-beer/h...-of-christmas/
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Old 07-10-2012, 04:14 PM   #6
cheezydemon3
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Should have started in March!!!lol.

Maerzen is an all winter fav for me.

A BIG stout is a must. Roasty but smooth, maybe a hint of vanilla, but otherwise unspiced.

An Old Fezziwig ala SA is a good clone.

A heavilly cinnamoned caramel amber is a nice addition for me.

 
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Old 07-10-2012, 04:19 PM   #7
Proboscidea
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Mar 2012
San Jose, CA
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Quote:
Originally Posted by cheezydemon3 View Post
A heavilly cinnamoned caramel amber is a nice addition for me.
Would you be willing to point to a surefire recipe for that one? Seems like a cinnamon beer has the potential to be totally disgusting when done wrong, absolutely divine when done right.
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Old 07-10-2012, 04:20 PM   #8
scottland
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Assuming we're talking about non-hoppy beers, use the ABV as a guide.

6-7% - Usually these beers are ready in two months
7-8.5% - Usually drinkable in 3-4 months
8.5%+ - These beers will usually get better with age. They'll be drinkable after 3-4 months, but they'll typically improve after a year or so.


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