Winter Seasonal Beer Christmas Ale (Great Lakes Clone)

[two_hearted]

Recipe Type

All Grain

Yeast

Wyeast 1028

Batch Size (Gallons)

5

Original Gravity

1.077

Final Gravity

1.019

Boiling Time (Minutes)

60

IBU

21

Color

17.09 SRM

Primary Fermentation (# of Days & Temp)

10

Secondary Fermentation (# of Days & Temp)

20

Tasting Notes

Christmas!

Recipe update for Fall 2011!

Recipe Type: All Grain
Yeast: Wyeast 1028 or WLP013
Yeast Starter: Basic
Batch Size (Gallons): 5.5
Original Gravity: 1.072
Final Gravity: 1.018
IBU: ~30
Boiling Time (Minutes): 60
Color: ~15
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes:

[size=+2]Christmas Ale (Great Lakes)[/size]
[size=+1]21-B Seasonal/Winter Specialty Spiced Beer[/size]




Original Gravity: 1.072 (1.026 - 1.120)
|===============#================|
Terminal Gravity: 1.018 (0.995 - 1.035)
|=================#==============|
Color: 14.71 (1.0 - 50.0)
|============#===================|
Alcohol: 7.09% (2.5% - 14.5%)
|==============#=================|
Bitterness: 28.6 (0.0 - 100.0)
|============#===================|

[size=+1]Ingredients:[/size]
12 lb 2-Row
1 lb White Wheat
1 lb Crystal Malt 40°L
.25 lb Special Roast Malt
.15 lb Roasted Barley

1.5 oz Hallertau (4.5%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 10.0 min
.5 oz Cascade (5.5%) - added during boil, boiled 5 min

1.0 lb Honey @ flameout
2 ea Cinnamon (stick) - add at flameout
2 oz Ginger (fresh) - add at flameout


Mash at 154 for 60min

Taste your hydro samples and evaluate spice character. You can toss a few cinnamon sticks and a few teaspoons of fresh ginger in secondary if you need a boost.

EDIT 9/27/13* From Great Lakes Website this year

Ingredients:
MALT
Harrington 2-Row Base Malt:
Allows color and flavorfrom other specialty malts to come through; makes for a very clean beer
Wheat:Adds body and head retention
Crystal 45:Contributes to copper color and addssweet caramel aroma and flavor
Special Roast:Contributes subtle hints of toasty andbiscuit flavors
Roasted Barley:
Added in small amounts to contribute to overall complexity and color without overwhelming
HOPS
Mt. Hood:
U.S. Provides subtle spicy and earthy aromas
Cascade:Used as an aroma hop; citrusy aroma complements beer’s heavy spices
SPICES
Honey:An adjunct to add strength and fresh floral notes
Cinnamon:Imparts festive aroma and flavor
Fresh Ginger:Adds spicy aroma and flavor
ABV 7.5%
ABW 6.0%
IBU 30
GRAVITY 17P

Not too different here. They just used Mt. Hood this go round which is a hallertau relative.

 

[jsarkauskas]

Sounds awesome. Do you keep the cinnamon and ginger in the primary for the 10 days for just while cooling of the wort?

 

[two_hearted]

Sounds awesome. Do you keep the cinnamon and ginger in the primary for the 10 days for just while cooling of the wort?

I put them both in at flame out and also I also toss a few cinnamon sticks and a few teaspoons of fresh ginger in secondary. Let me know how yours turns out.

 

[d4rren]

When did you add the honey?

 

[two_hearted]

I added it after primary was done, but you could also add it in towards the end of the boil. Not sure whats best...

 

[jsarkauskas]

What temperature was your mash

 

[firefly765]

Special Roast Malt? Is this OK?:

http://morebeer.com/view_product/17151/102158/Carafa®_Special_II_Malt

Toying with the idea of replacing the honey with 1 lb. of candy canes. How's that sound?

 

[Julohan]

Now all I need is the blackout stout recipe

 

[Wheatmeister]

I added it after primary was done, but you could also add it in towards the end of the boil. Not sure whats best...

i'd vote for flameout for the extra ABV kick. Candycanes is an interesting idea, could make a syrup for the primary. Someone else should try this before me so I don't ruin a batch expirementing...

 

[NoisufnoC]

i'd like to try this recipe this year, where do you guys buy your grain? i'm having a hard time finding all the ingredients at the same site.

 

[jc199602]

If you are not force carbing are you going to condition with priming sugar or honey?

 

[two_hearted]

I suppose you could do either or even brown sugar. Neither is going to impart much flavor, specially honey. I would go with brown sugar to try to get a holiday flavor out of it. I just went with corn sugar.

 

[artbrewer]

This sounds like a good recipe , can i get the mash temp and time?

 

[thejakeshow]

I see on the Great Lakes website that this is listed as 40 IBU. Any reason your recipe is at 21 IBU? Thanks!

 

[NoisufnoC]

i'd like to try this recipe this year, where do you guys buy your grain? i'm having a hard time finding all the ingredients at the same site.

repost.

 

[thejakeshow]

repost.

I get my grain from my LHBS - Perfect Brewing Supply (www.perfectbrewingsupply.com). The 2-Row that they have is from Rahr (Minnesota). Special roast and roasted barley are from Briess (Wisconsin). I assume they gave me Briess Crystal 40 and Rahr White Wheat (they also have Gambrinus Organic Wheat Malt), but would have to check my receipt. They also have local honey. I got whole ginger and cinnamon sticks from a local market. Hope that helps.

 

[jsarkauskas]

I get my from the grape and granary here in akron. thegrape.net is there site.

 

[two_hearted]

I mashed at 154 for 60 min. I'm fairly new to AG and therefor have little info/reason to back up that decision...

 

[two_hearted]

I see on the Great Lakes website that this is listed as 40 IBU. Any reason your recipe is at 21 IBU? Thanks!

Hmm, I guess it needs a little tweaking. I researched every other clone recipe I could find and got as much info from the brewers and put together my best effort. I'm hoping to make it as close as possible with input from everyone who takes a stab. If you have hop schedule suggestions I would be receptive.

 

[NoisufnoC]

I get my grain from my LHBS - Perfect Brewing Supply (www.perfectbrewingsupply.com). The 2-Row that they have is from Rahr (Minnesota). Special roast and roasted barley are from Briess (Wisconsin). I assume they gave me Briess Crystal 40 and Rahr White Wheat (they also have Gambrinus Organic Wheat Malt), but would have to check my receipt. They also have local honey. I got whole ginger and cinnamon sticks from a local market. Hope that helps.

you think something like this might work?

 

[Shinglejohn]

Hmm, I guess it needs a little tweaking. I researched every other clone recipe I could find and got as much info from the brewers and put together my best effort. I'm hoping to make it as close as possible with input from everyone who takes a stab. If you have hop schedule suggestions I would be receptive.

Here is my hop schedule for my GLCA clone.

2.75 oz Hallertauer [4.80 %] (60 min) Hops 34.6 IBU
0.50 oz Cascade [6.30 %] (10 min) Hops 3.0 IBU
0.50 oz Cascade [7.50 %] (5 min) Hops 2.0 IBU

 

[Shinglejohn]

Also, what all info did you get from the brewer at GL?

Would love to know what they said and how our grain bills compare.

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 67.52 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.50 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.50 %
0.50 lb Special Roast (50.0 SRM) Grain 3.75 %
0.08 lb Roasted Barley (300.0 SRM) Grain 0.60 %
2.75 oz Hallertauer [4.80 %] (60 min) Hops 34.6 IBU
0.50 oz Cascade [6.30 %] (10 min) Hops 3.0 IBU
0.50 oz Cascade [7.50 %] (5 min) Hops 2.0 IBU
1.25 oz Ginger Root (Boil 5.0 min) Misc
1.50 tsp Cinnamon Stick (Boil 5.0 min) Misc
1.75 lb Honey (1.0 SRM) Sugar 13.13 %
1 Pkgs London Ale (Wyeast Labs #1028)

 

[DancingBull]

Also, what all info did you get from the brewer at GL?

Would love to know what they said and how our grain bills compare.

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 67.52 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.50 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.50 %
0.50 lb Special Roast (50.0 SRM) Grain 3.75 %
0.08 lb Roasted Barley (300.0 SRM) Grain 0.60 %
2.75 oz Hallertauer [4.80 %] (60 min) Hops 34.6 IBU
0.50 oz Cascade [6.30 %] (10 min) Hops 3.0 IBU
0.50 oz Cascade [7.50 %] (5 min) Hops 2.0 IBU
1.25 oz Ginger Root (Boil 5.0 min) Misc
1.50 tsp Cinnamon Stick (Boil 5.0 min) Misc
1.75 lb Honey (1.0 SRM) Sugar 13.13 %
1 Pkgs London Ale (Wyeast Labs #1028)

Hey folks, I've been studying all of the Christmas ale threads on here, I'm an extra brewer for now, can i follow the above and do a partial grain, essentially sub DME for the 9 lb pale malt? thanks in advance!

 

[Shinglejohn]

yeah, same difference.

 

[two_hearted]

Also, what all info did you get from the brewer at GL?

Would love to know what they said and how our grain bills compare.

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 67.52 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.50 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.50 %
0.50 lb Special Roast (50.0 SRM) Grain 3.75 %
0.08 lb Roasted Barley (300.0 SRM) Grain 0.60 %
2.75 oz Hallertauer [4.80 %] (60 min) Hops 34.6 IBU
0.50 oz Cascade [6.30 %] (10 min) Hops 3.0 IBU
0.50 oz Cascade [7.50 %] (5 min) Hops 2.0 IBU
1.25 oz Ginger Root (Boil 5.0 min) Misc
1.50 tsp Cinnamon Stick (Boil 5.0 min) Misc
1.75 lb Honey (1.0 SRM) Sugar 13.13 %
1 Pkgs London Ale (Wyeast Labs #1028)

I emailed them this recipe:
Christmas Ale

Size: 5 gal
Original Gravity: 1.077 (1.000 - 1.100)
Terminal Gravity: 1.019 (1.000 - 1.100)
Color: 12.19 (0.0 - 50.0)
Alcohol: 7.67% (0.0% - 10.0%)
Bitterness: 21.0 (0.0 - 50.0)

Ingredients:
12.0 lb 2-Row Brewers Malt
.5 lb Midwest Wheat Malt
.5 lb Crystal 45
.5 lb Special Roast Malt
1.0 lb Honey
2.0 tsp Cinnamon (stick) - added during boil, boiled 0.0 min
2.0 tsp Ginger (fresh) - added during boil, boiled 0.0 min
1 oz Hallertau (4.5%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 10.0 min

Yeast: WLP007 Dry English Ale


and they responded with this:
"You are actually very close with your recipe!! We actually use a higher percentage of wheat and crystal 45, a lower percentage of special roast, and a small amount of roasted barley. We also use Wyeast 1028 yeast. With that you should be pretty close. Good Luck!!"

 

[claphamsa]

if you boil honey, it becomes sugar, so its a waste, if your gonna boil it just use table sugar. Add honey after primary fermentation is done (or winding down)

 

[two_hearted]

Special Roast Malt? Is this OK?:

http://morebeer.com/view_product/17151/102158/Carafa®_Special_II_Malt

Toying with the idea of replacing the honey with 1 lb. of candy canes. How's that sound?

Ha! you should toss a candy cane in each bottle.

 

[Shinglejohn]

I always add my honey at flameout. Seems to maintain a resonable amount of character.

 

[Shinglejohn]

Maxam, Keep us posted on how this turns out.

 

[fredbeard]

How long are you boiling?