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Old 11-10-2005, 12:49 AM   #1
El Pistolero
 
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This is pretty good stuff...anyone got any ideas on a recipe?
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Old 11-13-2005, 05:12 AM   #2
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E-mail Brock over at ST A, ask if he will share it with you.
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Old 11-13-2005, 04:35 PM   #3
DeRoux's Broux
 
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care of Defalco's Homebrew - Houston ,TX
ST. ALMOST XMAS ALE


A miraculously restorative strong ale. Malty smooth. After a couple these, you'll see the Star in the East
8 lbs. amber unhopped malt extract
1 1/2 lbs. Munich malt
1 lb. Belgian Cara-Munich malt
1/2 lb. Belgian Special B malt
2 oz. chocolate malt
1 oz. Perle hops (bittering)
1 oz. Liberty hops (flavoring)
1 oz. Liberty hops (finishing)
1/2 tsp. calcium chloride water salts
1 pkg. Safale S-04 (or Wyeast #1968, #1098, #1272, #1056, #1007 or White Labs English, British, or California ale yeast)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (for priming)
O.G. - 1.063 -- F.G. - 1.015

need all-grain?
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Old 11-13-2005, 04:46 PM   #4
DeRoux's Broux
 
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or all-grain for Saint Arnold's Christmas Ale
11 lbs. 2 Row Pale Malt
13 oz Munich Malt
7 oz CaraMunich (40)
7 oz Special B Malt
1 lb. 3 oz CaraVienne Malt (20)
1 tsp Irish Moss (15 min)
1.5 oz Perle Hops @ 30 min (10.8 AAU)
3 oz Liberty Hops @ 0 min
Wyeast London ESB or White Labs English Ale.
0.75 c corn sugar for priming
Single Infusion Mash @ 150 for 60 minutes, boil wort for 90 min. Ferment at 72 degrees to get the nice fruity esters.

This came from Dave Fourgeron, Brewmaster @ Saint Arnolds
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Old 11-13-2005, 06:08 PM   #5
El Pistolero
 
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Thanks...I'm gonna have to try this.

I could of sworn there was a touch of cherry, or raisin, or something in there...guess it's coming from the Perle?
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Old 11-13-2005, 08:06 PM   #6
DeRoux's Broux
 
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Quote:
Originally Posted by El Pistolero
Thanks...I'm gonna have to try this.

I could of sworn there was a touch of cherry, or raisin, or something in there...guess it's coming from the Perle?
Dave, the brewer, said the same thing before he brewed it. he swore they put spices in it, but they don't.
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Old 11-13-2005, 08:31 PM   #7
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from St. Arnold's web page

Ingredients

Malted Barley: We use five different types of malted barley in the Christmas Ale, no other grains or cereals such as corn or rice. The large quantity of malts is responsible for the sweetness and high alcohol content.

Hops: We use two different Pacific Northwest hop varieties in the Christmas Ale. The resulting hop character is a spicy bitterness and a flowery hop bouquet.

Specifications

Original Gravity: 1.067 (17.0 Plato)

Color: Copper

Bitterness: 35 IBU

Alcohol Content
By Weight: 5.6%
By Volume: 7.0%
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Old 11-14-2005, 12:10 AM   #8
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That's a whole lot of special b. I've read elswhere that 4 oz is the max for a 5 gal batch.

Sounds pretty darn good though. Maybe I'll give it a go next summer, it should be ready by Christmas.
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Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
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Old 11-14-2005, 01:18 AM   #9
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Quote:
Originally Posted by ScottT
Sounds pretty darn good though. Maybe I'll give it a go next summer, it should be ready by Christmas.
Or you could brew a TEST batch up now....sample and tweak for next Christmas...just a thought...
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Old 11-14-2005, 01:27 AM   #10
drengel
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the amount of special b is probably responsible for the raisin flavor. sounds good. i might have to try a clone and bring it down to austin for this christmas and see how similar they are. hopefully it wont be sold out by then.

 
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