Spice Mix for Christmas Ale - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Spice Mix for Christmas Ale

Reply
 
Thread Tools
Old 02-14-2008, 02:40 AM   #1
Beerthoven
Recipes 
 
May 2007
Cary, NC
Posts: 2,176
Liked 36 Times on 31 Posts



I'm brewing my 2008 Christmas ale in the next two weeks or so and I'm trying to decide on the spice mix.

Can anyone recommend a spice mix that they have used and liked in a Holiday ale?

I'm considering these two options, but I'm open to suggestions:

Option 1:
1/2 tsp Cinnamon (ground, dry)
1/2 tsp grated fresh Ginger
1/8 tsp Nutmeg (ground, dry)
1/8 tsp Allspice (ground, dry)

Option 2:
3/4 tsp Cinnamon (ground, dry)
1/2 tsp grated fresh Ginger
1/8 tsp Clove (ground, dry)
1oz Sweet Orange Peel


FWIW, the base beer is an English Old Ale (13# Maris Otter, 0.5# Crystal 60, 0.25# Crystal 120, 3oz Black Patent, 17AAU of Warrior at 60 mins, [email protected], OG = 1.081, 5.5 gallons)
__________________

Primary/Secondary: #133 Scottish 80/-
Kegged: #132 American Wheat
Planned: IPA, Brown, Pale Ale


 
Reply With Quote
Old 02-14-2008, 06:32 PM   #2
Jacob
Recipes 
 
Oct 2007
Columbia, MO
Posts: 23

I used spices similar to your option #2, but without the cloves. I'm not sure what sweet orange peel is, I just used a regular orange and grated the peel off. In my next batch I'm not going to use powdered cinnamon, I think I'll find some real vietnamese cinnamon sticks and put them in the secondary. Those amounts seem a little low to me though.

 
Reply With Quote
Old 02-14-2008, 06:35 PM   #3
Tonedef131
 
Tonedef131's Avatar
Recipes 
 
Feb 2008
Fort Wayne
Posts: 1,891
Liked 31 Times on 16 Posts


Are these spices typically added to the boil or the secondary?

 
Reply With Quote
Old 02-14-2008, 06:43 PM   #4
Beerthoven
Recipes 
 
May 2007
Cary, NC
Posts: 2,176
Liked 36 Times on 31 Posts


Quote:
Originally Posted by Jacob
I used spices similar to your option #2, but without the cloves. I'm not sure what sweet orange peel is, I just used a regular orange and grated the peel off. In my next batch I'm not going to use powdered cinnamon, I think I'll find some real vietnamese cinnamon sticks and put them in the secondary. Those amounts seem a little low to me though.
A description of sweet orange peel:
"Traditionally used in Belgian beers, Sweet Orange Peels will not give you a metallic taste like some other kinds of Oranges tend to do. If you are familiar with the taste of Grand Marnier, this is the sort of flavor you will find in these peels. Great for that added depth in your holiday beer, strong ales, and Belgians. Add about 1/2 ounce for the last 15 minutes of the boil. Can be combined with Paradise seed and Honey for added depth."

I like the idea of adding a cinnamon stick to the secondary. How long would you leave it in? Do you need to do anything to it w/r to sanitation before adding it, or just drop it in?
__________________

Primary/Secondary: #133 Scottish 80/-
Kegged: #132 American Wheat
Planned: IPA, Brown, Pale Ale

 
Reply With Quote
Old 02-14-2008, 06:44 PM   #5
Beerthoven
Recipes 
 
May 2007
Cary, NC
Posts: 2,176
Liked 36 Times on 31 Posts


Quote:
Originally Posted by Tonedef131
Are these spices typically added to the boil or the secondary?
Well, both actually. In my Option 1 for example, I'd add about 2/3 of the total to the boil in the last 1 minute and the rest in the secondary. I've never used spices before, this is just what I have read.
__________________

Primary/Secondary: #133 Scottish 80/-
Kegged: #132 American Wheat
Planned: IPA, Brown, Pale Ale

 
Reply With Quote
Old 02-15-2008, 01:37 AM   #6
Jacob
Recipes 
 
Oct 2007
Columbia, MO
Posts: 23

For mine I added all the spices with about 5 minutes left in the boil. I think with the cinnamon sticks I'm going to boil them in a small amount of water and add then dump the whole mixture in.

So I guess sweet oranges are just a variety of orange kind of like navel, I'll have to keep an eye out for those.

 
Reply With Quote
Old 02-15-2008, 03:49 AM   #7
batesjer
Recipes 
 
Feb 2008
Posts: 58

Quote:
Originally Posted by Jacob
For mine I added all the spices with about 5 minutes left in the boil. I think with the cinnamon sticks I'm going to boil them in a small amount of water and add then dump the whole mixture in.

So I guess sweet oranges are just a variety of orange kind of like navel, I'll have to keep an eye out for those.
+1. Bitter oranges are a variety different from what you find in your average market.

http://en.wikipedia.org/wiki/Orange_(fruit)

 
Reply With Quote
Old 02-15-2008, 07:08 PM   #8
miatawnt2b
Recipes 
 
Sep 2007
Steelers Country
Posts: 227
Liked 1 Times on 1 Posts


If you are using store bought oranges, use the zest for sweet orange peel, and use the whole peel for a more bitter variety. The more white part of the peel you use the more bitter.

-J

 
Reply With Quote
Old 12-11-2009, 10:35 PM   #9
YulebeHoppin
Recipes 
 
Jul 2008
Posts: 31
Liked 4 Times on 3 Posts


I'll put in my vote for option one. I do like nutmeg

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Christmas Ale spice question Kickass Extract Brewing 22 11-05-2009 09:23 PM
1st AG Spice Ale IPAman All Grain & Partial Mash Brewing 4 10-23-2009 08:07 AM
Another Christmas Spice question - Critique Bradinator Extract Brewing 5 10-16-2009 04:10 AM
Is it too late to brew a Christmas spice ale? BeerPressure Recipes/Ingredients 7 09-10-2009 07:11 PM
Add some spice to my bock with a bit of rye? shagington Recipes/Ingredients 3 12-11-2008 02:23 PM


Forum Jump