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Old 09-27-2007, 12:54 PM   #11
Brew-boy's Avatar
May 2006
Lapeer, Michigan
Posts: 2,280
Liked 16 Times on 13 Posts

I am doing a double decoction Doppelbock for my x-mass brew. I will let it age until the holidays as well should be a very malty 8% beer. This will be my first double decoction brew so I am in for a long brew day...ahhhhh
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

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Old 09-28-2007, 01:27 AM   #12
Aug 2007
Posts: 14

I was looking for a good winter warmer myself. I found this one over at (actually quite a few cool recipes there for the taking)...I made a change to the yeast and upped the grist from 9.5# to 12# to make it a bit higher octane, and my local LHBS claimed that Hallertaur Tradition hops are very hard to get ahold of so I did make a substitution...but this base recipe looks pretty good.

Organic Celebration Ale

All Grain

A well balanced, spiced amber ale, flavored with organic cinnimon, ginger, orange peel, and cloves

Ingredients for 5 gals:

6 lbs Briess 2-row pale malt
2 lbs Briess organic Munich malt
3/4 lbs Briess organic caramel 60 oL malt
3/4 lbs Briess organic Carapils malt
2 Organic Ceylon cinnimon sticks
1 tsp. Organic whole cloves
2 tsp. Organic ground ginger
2 Tbsp. Organic dried orange peel

3/4 oz. German Hallertaur Tradition pellet hops- bittering (24 IBU)
1/2 oz. German Hallertaur Hersbrucker pellet hops- flavor (8 IBU)
1 oz. German Spalt Select hops- finishing

Ale Yeast: Wyeast # 1056 American Ale or White Labs #001 California Ale

For bottling: 1 1/4 cups (8 oz.) organic Dry Malt Extract*

Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 32
Original Gravity (O.G.): 1.050- 1.054
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 5.4%

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