Winter Seasonal Beer Great Lakes Christmas Ale Clone

[Shinglejohn]

Just to follow that up as far as spices, I added mine at last 5 minutes of boil this year as per information from GL on the issue and it came out alot closer to the original. I changed the recipe to reflect that too.

 

[CADragon]

To boost the spicy-ness a just a bit after fermentation, I sanitized a hop sock and threw some more sliced ginger and a cinnamon stick in the bottling bucket. It sat right near the spigot so all the beer flowed right through into the bottles. Gave it some great fresh spiced flavor, and I didn't see any sanitation problems.

 

[ianhoopes]

So, this is an older thread, but hopefully someone responds. What would be the ramifications of doing this beer in a 3 gallon batch instead of 5 gallon? Do you see any issues with increased gravity and spice concentration, or would it just be a bigger beer overall?

 

[ru41285]

Just multiply all ingredient quantities by 0.6 to get your ratio and the og and ibus should work out to around the same.

 

[WiseEyes]

Ya, I would definitley use a ratio for the spices even if you upped the alcohol, that amount of spices in 3 gallons would be disastrous i believe

 

[mcmillb1]

10.00 lb Pale Malt (2 Row) US 73.64 %
1.00 lb Caramel/Crystal Malt - 40L 7.36 %
1.00 lb Wheat Malt 7.36 %
0.25 lb Special Roast 1.84 %
0.08 lb Roasted Barley 0.59 %

Hallertauer (60 min) 20 IBU
Cascade (10 min) 7 IBU
Cascade (5 min) 3 IBU

2 Cinnamon Stick (boil 5.0 min) Misc
1. oz Ginger Root (boil 5.0 min) Misc
1.25 lb Honey (Flame out) Sugar 9.20 %
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

Interestingly enough, I just noticed the details of this recipe. I've solicited feedback on a similar - very similar - Christmas Ale clone from a Columbus brewery in this Thread:

Barley's Christmas Ale Clone

10.00 lb Pale Malt (2 Row) US
1.00 lb Crystal Malt - 80L
1.00 lb Honey
0.25 lb Molasses

1.00 oz Cascade - Boil 60.0 min
1.00 oz Hallertauer - Boil 2.0 min

1.00 oz Ginger Root (Boil 10.0 mins)
2 Cinnamon Sticks (Boil 10.0 mins)
2.00 oz Orange Zest (Boil 10.0 mins)

1 pkg London ESB (Wyeast Labs #1968)


This is my first "not from a kit" recipe, and, upon seeing yours, I was thinking about adding some grains (esp. the Special and Barley).

I think I'm going to stick with what I've formulated (as my version has email input from the brewery themselves), but, I'm definitely going to tuck this away for tweaking next year as needed.

 

[jaredant]

This is a basic question, but because of the honey at the flame out-- do you still need to use a priming sugar before bottling?

 

[MalFet]

This is a basic question, but because of the honey at the flame out-- do you still need to use a priming sugar before bottling?

Yes. The flameout honey will ferment completely long before you bottle.

 

[Sippin37]

What has everybody done with the ginger root? Do you shave off pieces of this to get more surface area, or just throw the whole 1oz. root into the boil?

 

[cyberbackpacker]

I cut into about 1" sections, then crush.

 

[mcmillb1]

I was thinking of using a micro-plane and grating them into the kettle...any thoughts for / against this method? I know it'll turn the ginger into more of a liquid-pulp, for sure....that should be a good thing, though, right?

 

[Breck09]

What is the time frame of this beer from grain to glass. Want to brew a Christmas ale this year but thinking I might be a little behind.

 

[mongcong]

I brewed it last year on Sep. 3. It was very drinkable on Christmas, and was actually quite a hit. Thanks to the OP.

However, it was even better at the end of Jan, so get brewing!

 

[mcmillb1]

I brewed it last year on Sep. 3. It was very drinkable on Christmas, and was actually quite a hit. Thanks to the OP.

However, it was even better at the end of Jan, so get brewing!

Are you recommending over 3 months in total? (All of Sept + Oct + Nov + into December)?

I'm still fairly new to brewing, but, I've been using the following schedule (and planned to do so for the my Christmas Ale which is very similar...

Oct 27 - Brew Day + Into Primary
Nov 10 - Rack to Secondary
Nov 24 - Bottle

They should be "technically" ready around Dec 8 (after 2 weeks in bottle), right, BUT Dec 15th / Dec 22nd would probably make them perfect after they bottle condition for about a full month?

Thoughts?

 

[cyberbackpacker]

I agree with Moncong... This is a spiced, a higher alcohol beer, and IMO extra conditioning time serves this beer well. A few years back I pulled some out on July 4 and it was A-mazing!

 

[pietro1022]

Are you recommending over 3 months in total? (All of Sept + Oct + Nov + into December)?

I'm still fairly new to brewing, but, I've been using the following schedule (and planned to do so for the my Christmas Ale which is very similar...

Oct 27 - Brew Day + Into Primary
Nov 10 - Rack to Secondary
Nov 24 - Bottle

They should be "technically" ready around Dec 8 (after 2 weeks in bottle), right, BUT Dec 15th / Dec 22nd would probably make them perfect after they bottle condition for about a full month?

Thoughts?

Skip the secondary. No need on any beer unless u are adding fruit or souring. Long primary, cold crash in there if u want to condition prior to bottling. Or bottle earlier.

 

[mcmillb1]

Skip the secondary. No need on any beer unless u are adding fruit or souring. Long primary, cold crash in there if u want to condition prior to bottling. Or bottle earlier.

I've seen that this is an age old question - to secondary or not to secondary.

I've done four batches on my own, and racked each one to a secondary carboy - only one have I added extra goodies (bourbon + oak chips), though...

Racking to a carboy for secondary was how I was taught on from a friend on three previous extract brews, so, it's what I've been comfortable with and used since.

I have noticed it helps the clarity immensely...are there any other "pro" thoughts about using secondary?

SO, instead of doing two weeks in primary (I use a fermentation bucket, not a carboy) followed by two weeks in secondary carboy, I could just do four weeks in the bucket and be fine, that's what you're recommending?

I need to try a batch this way and see if I notice any results...maybe I can skip a step, possibly?

I thought I read that it was advantageous to get the primary beer off the trub, though?

Thoughts?

 

[dr0ker]

Is that 8 ounces of roasted barley? or .08 lb (which would be 1.28 ounces).

 

[scottatdrake]

Is that 8 ounces of roasted barley? or .08 lb (which would be 1.28 ounces).

It's really 0.08 lb. Roased barley is extremely dark with an SRM value of around 300. Half a pound of it would be way too much.

 

[mongcong]

I've seen that this is an age old question - to secondary or not to secondary.

Racking to a carboy for secondary was how I was taught on from a friend on three previous extract brews, so, it's what I've been comfortable with and used since.

I have noticed it helps the clarity immensely...are there any other "pro" thoughts about using secondary?

SO, instead of doing two weeks in primary (I use a fermentation bucket, not a carboy) followed by two weeks in secondary carboy, I could just do four weeks in the bucket and be fine, that's what you're recommending?

I just checked back on my notes: brewed Sep 3, bottled Oct 17. I left it in primary the whole time.

I have never had clarity issues because I use the best brewer's ingredient of all; time. I'm in no rush to get the beer to glass because I've always got something "ready" in the pipeline.

If your carboy is large enough, I'd primary directly in there. I've read elsewhere there are issues with long term aging in buckets, since they are not O2 impermeable.

I say quit worrying about making it perfect and get it done asap. Once you taste it use your judgement to make changes for next year. Good luck.

 

[dr0ker]

I brewed 10g of this Sept 1st and I came in at 1.071. Mashed @ 156. I pitched 1.5 pkgs of s04 into each bucket and figured I would bottle tomorrow (9/21). Fermentation took off and then after the first 4-5 days the airlocks settled down and haven't moved since. I forgot to check the gravity yesterday (I normally check on Wednesday then verify it hasn't moved by Friday), but I checked today and it is at 1.018. At 73% attenuation I am guessing it is done, but I haven't used s04 before. Do you think I am safe to bottle tomorrow, or should I wait and verify the gravity again in a few days?

 

[jamursch]

I brewed 10g of this Sept 1st and I came in at 1.071. Mashed @ 156. I pitched 1.5 pkgs of s04 into each bucket and figured I would bottle tomorrow (9/21). Fermentation took off and then after the first 4-5 days the airlocks settled down and haven't moved since. I forgot to check the gravity yesterday (I normally check on Wednesday then verify it hasn't moved by Friday), but I checked today and it is at 1.018. At 73% attenuation I am guessing it is done, but I haven't used s04 before. Do you think I am safe to bottle tomorrow, or should I wait and verify the gravity again in a few days?

You should be more than ok. My normal procedure is to bottle 3 weeks after brew day and haven't had any problems. I usually give 2 weeks for fermentation and then 1 week for dry hopping or just settling and then into the bottles it goes.

Make sure you calculate your priming sugar and just don't dump the whole bag in though.

 

[Shinglejohn]

You should be good, thats about where you want your FG. BUt there is only one way to know for sure. Check your gravity again a couple days later. If it has not changed, your good.

 

[Sippin37]

Well brewed this bad boy a week ago and just took the first hydro sample. OG was 1.071 and current SG is 1.017, so right where I was hoping it to be. I followed the recipe exactly, just making adjustments to ensure the target numbers would be the same. The sample tastes pretty dang good so far. I was going to ask you Shinglejohn, does the ginger taste fade a little bit with time? Also, do you add any extra cinnamon ever? I've only had this beer once last winter, and I thought I remember seeing a bunch of cinnamon particles in suspension in the nice clear beer. I know it is really early to judge, just wondering if you've ever added extra and which method you took to do that.

Thanks for the recipe! I'll make sure to post a pic of a pint once it has really hit its stride. I plan to leave in primary for 2 more weeks and then keg and not touch it for atleast a month (we'll see how long I can keep that up!)

 

[Shinglejohn]

I don't usually add any extra spices after boil but if you want more cinn., go for it!

the ginger fades slightly but not much, though as the beer cleans up the flavors meld. tbis beer benefits from a few weeks. at cold temps. it doesn't really age well so there is a balance there. let us know how it turns out!

 

[MMJfan]

Just to follow that up as far as spices, I added mine at last 5 minutes of boil this year as per information from GL on the issue and it came out alot closer to the original. I changed the recipe to reflect that too.

I brewed an extract version of this recipe and I had emailed GL to see if I was on the right track. In my recipe I noted that I was adding 1.25 oz of ginger and 3 cinnamon sticks at 5 minutes left in the boil and my response from Mark Hunger was that they use equal amounts of ginger and cinnamon and they add it at 60 and keep it in for the entire boil.

I have my batch that has conditioned in the bottles and the taste was very good, and my only issue was that I think I went a little too heavy with the honey (I used 1.5 lbs). Just brewed up my second batch over the weekend and cut back on the honey by half a pound so we shall see how that turns out.

I just got into BIAB so my next batch will be doing AG using BIAB!

Edit: Forgot to mention that Mark also commented on the hop schedule they use. He said they have 3 total hop additions with the first two being Hallertau and the last one being Cascade.

 

[Sippin37]

I brewed an extract version of this recipe and I had emailed GL to see if I was on the right track. In my recipe I noted that I was adding 1.25 oz of ginger and 3 cinnamon sticks at 5 minutes left in the boil and my response from Mark Hunger was that they use equal amounts of ginger and cinnamon and they add it at 60 and keep it in for the entire boil.

Thanks for that info! I was curious about that because don't you typically see the cinnamon spices floating throughout your glass? I've only had this brew once last year when I picked up a 6-pack on a whim, but thought I remembered that. It was so good I had to try making a clone myself!

 

[MMJfan]

I don't recall having any spices floating in my GL Christmas Ales I've ever had (and I've had TONS )

I use whole cinnamon sticks and skinned/cubed pieces of ginger for my brew and I also put them in a muslin sack to contain them so they are easy to remove at the end of the boil...

 

[Sippin37]

Ok thanks, perhaps I had a few too many and dreamt of floating cinnamon spices! I'll post a picture of my clone in a few weeks, so far it has tasted great!

 

[DPlan00]

Hi all. Made this a year ago and it was a huge hit. The only differences in my recipe was that I used London Ale III (it was all they had, but i liked it so I am going to use it again). And the honey. I added it at 10 minutes and I don't think I could taste it at all. Though, I do know that it thinned the beer out a little and added alcohol (I could taste that).

I should add that I make 12 gallon batches into the fermenter. Would a flameout addition of honey make a big difference to the honey profile, or would subbing in 6-8 ounces honey malt in the mash in place of the real honey in the boil have the effect I am looking for?

I am also upping the cinnamon sticks, I couldn't taste them in my beer. Perhaps the volume of wort had something to do with that.

Thanks in advance!