Canadian Christmas Spiced Ale - Ideas/Thoughts

[mwmclelland15]

Hi all,

Previously posted on the forums to grab an input on my Autumn/Pumpkin Ale I plan on brewing next week. However my focus up until then is to start throwing together a Spiced Christmas Ale and I feel as though I may be close. Below I will show the ingredients, instructions and a screenshot from BeerSmith.

Please let me know if you see anything wrong or even include your own opinion!

Thanks in advance!


Canadian Christmas Spiced Ale
(5 gallons/19 L, extract with grains)


Ingredients:

1 lbs. (0.45 kg) Caramel/Crystal Malt 80L crushed (steep - 155F for 35 mins)
1 lbs. (0.45 kg) Chocolate Malt (steep - 155F for 35 mins)

6 lbs. (2.7 kg) Amber LME (bring to boil)
1 lbs. (0.45 kg) Dark DME (bring to boil)
1 lbs. (0.45 kg) Brown Sugar (light) (bring to boil)

1 oz. US - Hallertau Hop Pellets (boil 60 mins)
(1 oz./28 g of 4.7% alpha acids)
0.5 tsp Vanilla (boil 60 mins)
0.5 tsp Nutmeg (boil 60 mins)
1 tsp Cinnamon (boil 60 mins)

1 tsp Irish Moss (boil 15 mins)
1 oz. Orange Peel (sweet) (boil 15 mins)
0.5-0.75 oz. (14-21 g) Grated Ginger Root (boil 15 mins)

1 oz. US - Willamette Hop Pellets (boil 60 mins)
(1 oz./28 g of 4.7% alpha acids)
1 tsp All Spice (boil 5 mins)
2 tsp Cinnamon (boil 5 mins)
1 tsp Nutmeg (boil 5mins)
1 tsp Vanilla (boil 5 mins)

1-2 pkg Safale - US-05 Dry Ale Yeast (fermentation)
3/4 cup Dextrose for priming (bottling)


Step by Step:

1. Get 5.75 gallons (21.75 litres) of tap water in to your kettle.

2. Bring the water to 155°F (68°C) and steep: "1 lbs. Caramel/Crystal Malt 80L" and "0.5 lbs. Chocolate Malt" for 35 mins.

3. After steeping is complete remove the grains and bring wort to a boil.

4. Once at a boil add: "6 lbs. Amber LME", "1 lbs. Dark DME", and "1 lbs. Brown Sugar".

5. Once the wort returns to a boil add: "1 oz. US - Hallertau Hop Pellets", "0.5 tsp Vanilla", "0.5 tsp Nutmeg", and "1 tsp Cinnamon". Start 60 mins timer here.

6. When 15 mins remain in the boil add: "1 tsp Irish Moss", "1 oz. Orange Peel", and "0.50-0.75 oz. (14-21 g) Grated Ginger Root".

7. When 5 mins remain in the boil add: "1 oz. US - Willamette Hop Pellets", "1 tsp All Spice", "2 tsp Cinnamon", "1 tsp Nutmeg", and "1 tsp Vanilla".

8. After boil is complete cool the Wort and strain into the primary fermentor.

9. When at pitching temperatures, pitch yeast and ferment for 21 days at 66–70 °F (19–21 °C).

10. Prime with 3/4 cup dextrose for bottling and age.

 

[dilligafbrewing]

Im devising a similar recipe for Xmas ale, except I'm using 6 lbs light DME and 3 lbs dark DME, a pound of honey, a pound of 40l crystal, half pound chocolate, half pound roasted barley and 6 oz cara-pilz. Spices are cinnamon sticks, orange peels and cardamon.

Your recipe looks good but may turn out a bit sweet. Great lakes Christmas ale runs about 30 ibu, and it's still pretty sweet.

 

[mwmclelland15]

Hmm I'm gonna give it another look over closed to brew day. Thanks for your input!

 

[dilligafbrewing]

This article contains a link to an excel spreadsheet of spices, boil times and maximum amounts for a 5 gal batch. Very handy.
http://byo.com/malt/item/1928-brewing-with-spices-techniques

 

[mwmclelland15]

This article contains a link to an excel spreadsheet of spices, boil times and maximum amounts for a 5 gal batch. Very handy.
http://byo.com/malt/item/1928-brewing-with-spices-techniques

Awesome! Thanks very much that's an excellent resource!