Winter Seasonal Beer Christmas Ale

[tlucarelli]

So, just wanted to follow up once more - I've had extremely high reviews of this beer. I noticed that batch #2 came out good, but I figured out that I over-pitched my yeast, which led to some really high overcarbonation and some off flavors that I could have prevented by being a little smarter.

For those who tried batch #2 a little earlier on, they loved it too but for those who waited a bit...I'm hoping the bottles don't explode! From my own personal standpoint, the 1st batch was my favorite beer that I've ever brewed. It was delicious!!

 

[jtratcliff]

Glad it turned out well for you... The batch I gave as gifts were well received, too. I'm hoarding the last few that I have left.

Over pitching shouldn't lead to bottle bombs... too much priming sugar might, though. Batch 2 might just need more
conditioning time. Sometimes you can get gushers if the C02 hasn't fully gone into solution yet. The may be just right
with another week in the fridge.

or, you know...

kablooie... better drink 'em fast

 

[tlucarelli]

I think probably fermentation hadn't completely finished yet and I added priming sugar to that mix. I threw my remaining ones in the fridge and will try in a few days to see if that helped. I clearly still have a lot to learn about yeast and fermentation...haha

 

[jtratcliff]

Looks like, from the dates you give above, that you had plenty of time in the fermenter... 11/9 to 12//2. Should've been done by then. FG looks plenty low enough, too.

Might just be conditioning time and/or temperature. A week in the fridge might fix 'em right up.

 

[luckybeagle]

Can anyone out there in HBT land share with me their experience of brewing this one with 1388, specifically? I've got 1388 slurry from a Dubbel that I need to put to use and this sounds fantastic. It sounds like some folks were contemplating this strain earlier when this threat was started. Hoping to revive a discussion on this to learn how it all went, temperature schedule, overall impressions, etc

 

[jtratcliff]

I'm about ready to start another batch of this myself... So if you try it it w/ 1388 let us know... I feel that that the maltiness and spices work even w/ a relatively neutral yeast... So a flavorful belgian should only add to the mix... better or worse is your call

I'm not a fan of Belgian ales, so I have no real basis for judgement

It's a decent yule-tide recipe (I stole it after all ) so if you like what a yeast brings to the party, it should probably work...

 

[juskojj]

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:

https://www.homebrewtalk.com/f12/christmas-ale-recipe-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.

How much of each hops?

 

[jtratcliff]

How much of each hops?

Depends on the alpha acid percentage of your hops... I listed it as IBUs so you can put in however many oz. it takes to reach those IBUs

It's not a lot, 19 IBUs from the FWH/60 min. bittering charge and 8 IBU from the 20 min. flavor charge... Hops aren't the star of the show here... Any bittering hop would work, for instance... I chose C/T/Z because I had it on hand and it had high Alpha Acid, so I could use less of it. But warrior, magnum, anything really... I chose the hallertau for it's mild aroma and fruity/spicy character. Any low acid hop that has flavor/aroma profile you're interested in should work... Even something with hints of pine, to evoke thoughts of Christmas trees

If your bittering hop is around 11-12% AA, then you'd use about 1/2 an oz... if your flavor hop is around 4%, then about 1 oz
I just plugged in numbers here IBU Calculator Beer Bitterness - Brewer's Friend ... add your AA%, then change # of ounces to get the IBUs you're after

 

[jtratcliff]

Started my 2020 batch on Sunday. Used some older Warriror for the FWH, UK Goldings for the 20 min. charge... Switched the orange zest and ginger root to flameout... did the cinnamon stick at 10m and allspice @ 5m...

Will do 2-3 tablespoons of homemade vanilla extract at bottling instead of a vanilla bean.

Here's the label I used last year...

 

[jtratcliff]

This year's labels...

 

[rgregoryirving]

I'm gonna brew a modified version of this tomorrow. I'm dropping the spices, subbing the honey/molasses for D90 Candi Syrup, and using Magnum for both the 60 and 20 min additions. I also plan to pitch WLP550.

Pretty excited to try it out, omitting the spices since it won't have as much time as you mentioned above to mellow out before the holidays.

 

[jtratcliff]

I just got my latest batch into the fermenter last week...

The honey doesn't add much flavor... Just dries it out a bit and ups the abv... The molasses does contribute some flavor but I'm not sure I could pick it out...

The candy syrup is probably a fine substitute...

The spices are what make it Christmas-y in my opinion...

It's not bad when conditioned less than a month... Just that it gets better with age... I'd still go with *some* spices if I were you... Maybe the orange zest & fresh ginger at flameout, then make a vodka tincture with cinnamon, vanilla bean, and allspice that you can add at bottling?

I started mine late last year and had to tell my giftees not to open them for a couple weeks

This year I started earlier...