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Old 10-12-2013, 12:13 AM   #1
jtratcliff
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Default Christmas Ale

Recipe Type: All Grain
Yeast: Wyeat 1968 London ESB
Yeast Starter: 2 liter
Batch Size (Gallons): 6
Original Gravity: 1.060
Final Gravity: 1.017
IBU: 27
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: malty with subtle spices

Fermentables

Pale Malt (2 Row) US 10 lb 2.0 srm
Crystal Malt - 80L 1 lb 80.0 srm
Black (Patent) Malt 2. oz 500.0 srm
Special B Malt 2 oz 160.0 srm

Honey 1 lb 1.0 srm
Molasses 4 oz 80.0 srm


Hops

Columbus/Tomahawk/Zeus FWH 19 IBU
Hallertau 20.000 min 8 IBU


Misc

Ginger Root 1.000 oz 10.000 min
Orange Zest 0.500 oz 10.000 min
Cinnamon Stick 2 sticks 10.000 min
Allspice (whole) 0.500 tsp 0.000 s

Vanilla Beans Secondary 2 beans 5-14 days
Yeast

Wyeast - London ESB Ale 1968

Notes
Modified from original recipe that came from this thread:

http://www.homebrewtalk.com/f12/chri...pe-help-347836


Instructions

Mash at 154.400 F for 60 min.
60 minute boil.
Add Cinnamon, Orange Zest, Ginger Root to boil for last 10 min.
Add honey, molasses and Allspice at flameout.

Add Vanilla Beans after end of primary (~7days) and let sit for a little longer (5-14 days)


Best after conditioning for about a month.

Last edited by jtratcliff; 10-12-2013 at 12:19 AM. Reason: added note about conditioning
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Old 10-12-2013, 03:30 AM   #2
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How far along are you with this recipe? Did you just start it recently?
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Old 10-12-2013, 11:29 PM   #3
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I brewed it last year and gave it away as christmas gifts. It got good reviews from the giftees. I really liked it because it has a nice malty backbone and the spices, while present and noticeable, aren't overdone and in your face.

I just brewed it for the second time a couple weeks ago and it's sitting in the fermenter now.
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Old 10-18-2013, 03:04 PM   #4
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When you brewed it the second time, did you make any tweaks to the recipe or temperatures?
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Old 10-23-2013, 10:23 PM   #5
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I brewed it pretty closely as written above. Last year I used dried ginger, this year I used fresh chopped ginger root.

I also have gotten busy and neglected it this year. It's still in the fermenter. I added the vanilla beans late as well... perhaps after 3 weeks in primary. Not by design but by distraction . I need to bottle this batch soon.
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Old 09-08-2014, 04:52 PM   #6
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How long do you sit this beer after bottling


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Old 09-09-2014, 06:58 AM   #7
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It needs a little bit of time for the spices to come together. I'd give it at least a month after it's carbed... So maybe 6-7 weeks after bottling?
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Old 10-23-2014, 09:02 PM   #8
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Newbie here...looking to brew this up for Christmas. I was looking for something with a Belgian yeast though. Do you think that would be too much for this beer?
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Old 10-23-2014, 09:10 PM   #9
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Quote:
Originally Posted by tlucarelli View Post
Newbie here...looking to brew this up for Christmas. I was looking for something with a Belgian yeast though. Do you think that would be too much for this beer?
I'm about to start something very similar to this recipe for Christmas, without the spices, and use a Belgian yeast.

I hope it's drinkable by Christmas, if not... Easter Ale!
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Old 10-24-2014, 01:08 AM   #10
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Should be ready by Christmas... especially w/out the spices. It's mostly 2-row with a little crystal 80, black patent, and special b for color and bit more holiday flavor. Nothing too "out there" that should need a ton of time. The melding of the spice flavors is what takes the longest.

Never really used a belgian yeast strain so I'm no help on that front.
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