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Old 09-13-2010, 02:06 AM   #31
Apr 2009
Posts: 13

I brewed this today. The aroma was great. Should be ready the first week in December. I can't wait!

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Old 10-19-2010, 03:21 PM   #32
Craigvu's Avatar
Dec 2009
San Diego
Posts: 60
Liked 2 Times on 1 Posts

what changes would you make (other than upping the 2-row) to get this beer into the 7.5% ABV range? Initially I thought:

13 lb 2-row
1 lb Honey Malt
.75 lb C-120
.5 lb Caravienne - also looking for a sub for this as my lhbs doesn't have it
.2 lb Roasted Barley
.2 lb Special B

Gets OG up to 1.072 with my eff.

Would also up the IBUs to around 30 to compensate for additional grain bill.


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Old 10-19-2010, 03:52 PM   #33
munklunk's Avatar
Mar 2010
Chicago, IL
Posts: 277
Liked 5 Times on 5 Posts

I've got 5 gallons of this kegged and on gas now for about 3 weeks. I'm trying really hard not to tap into it until it has had some time to age and nicely.

I like that the recipe puts a mandatory 2 month age, since every beer I've made it substantially better after it has been in the keg/bottle for at least 2 months.

This stuff is going to be gold come Thanksgiving/Christmas.
"Dad always thought laughter was the best medicine, which I guess is why several of us died of tuberculosis"

Originally Posted by Suthrncomfrt1884 View Post

I know one thing... if there's a depression and beer companies go out of business... I'm selling my homebrew.
Huckleberry Brewing

Pride of the Northside

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Old 10-19-2010, 04:02 PM   #34
wedge421's Avatar
Jan 2008
Harrisburg, PA
Posts: 958
Liked 12 Times on 11 Posts

Looks like a great beer! Ill have to try it

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Old 10-22-2010, 06:02 PM   #35
Sep 2010
Chicagoland Area
Posts: 13

I've been looking for a recipe for my first spiced recipe and I think this is going to be it. The hardest thing is going to be waiting for it to finish as the holidays roll around. Could anyone convert this to an extract version? I'd do it myself but I don't have my trusty beersmith available at the moment and I don't think my fermenter wants to be empty any longer.

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Old 10-30-2010, 04:18 PM   #36
GeorgeH's Avatar
Jan 2008
Canton, MI
Posts: 150
Liked 3 Times on 3 Posts

Here's what Beersmith gives as an extract version, YMMV:

BeerSmith Recipe Printout -
Recipe: Copy of Holiday Spiced Ale
Brewer: The Pol
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: Extract
Taste: (35.0)

Recipe Specifications
Batch Size: 5.30 gal
Boil Size: 6.07 gal
Estimated OG: 1.061 SG
Estimated Color: 17.1 SRM
Estimated IBU: 21.1 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Amount Item Type % or IBU
8.84 lb Pale Liquid Extract (8.0 SRM) Extract 85.41 %
0.35 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.78 %
0.35 lb Caravienne Malt (22.0 SRM) Grain 4.78 %
0.19 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.55 %
0.09 lb Black Barley (Stout) (500.0 SRM) Grain 1.24 %
0.09 lb Special B Malt (180.0 SRM) Grain 1.24 %
1.00 oz Glacier [5.60 %] (60 min) Hops 17.7 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.5 IBU
1.00 tsp All-Spice (Boil 5.0 min) Misc
1.00 tsp Ginger Root (Boil 5.0 min) Misc
2.00 items Cinnamon Stick (Boil 5.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Mash Schedule: None
Total Grain Weight: 10.46 lb
Steep grains as desired (30-60 minutes)

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Old 11-01-2010, 08:50 PM   #37
Dec 2009
Madison, WI
Posts: 57
Liked 2 Times on 2 Posts

I brewed a partial mash version of this last night. Here is the recipe I used:

6lbs Pale liquid malt extract
2.36 lbs 2-row
0.4 lbs crystal 120
0.4 lbs Caravienna (cara 20)
0.2 lbs Honey Malt
0.1 lbs Roast Barley (300 SRM)
0.1 lbs Special B

Same spices as the original recipe. Same yeast too.

My LHBS doesn't carry Glacier hops, so I used Williamette for both additions. My OG was 1.055, so I was a little off my target. It smelled good going into the ferementer, but my only worry is that the spices will be too much. I'll post an update after it is done ferementing.

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Old 11-09-2010, 02:40 PM   #38
Feb 2010
Posts: 27

I also did a partial mash this past weekend. Here's what I used:

5lbs light DME
1.5lbs 2-row
8oz. Crystal 120L
8oz. Caravienne
4oz. Honey Malt
2oz. Black Roast Barley
2oz. Special B

Same hops and yeast as the original recipe, but I did add 1tsp of nutmeg in addition to the original spices. Smelled great going into the carboy. Had an OG of 1.062. It's fermenting at 64-65* right now.

It was probably the smoothest brew day I've had yet, and had airlock activity hours after pitching, so I'm very optimistic about this. I'll post an update in a couple of months.

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Old 11-09-2010, 10:39 PM   #39
May 2010
Posts: 309
Liked 4 Times on 3 Posts

if i was to brew this on the week end, is there any chance it would be ready for christmas, or am i to late??

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Old 11-13-2010, 09:27 PM   #40
Wilsons's Avatar
Jul 2010
Princeton WV
Posts: 92
Liked 1 Times on 1 Posts

This looks great! Using it as a base for Winter Ale, Going to up the spices a bit and add a cup of molasses to the boil, well see how it goes!

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