I made it last year with Cali ale v and it was quite good.
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I'm considering adding 3/4-1.25 lbs of flaked oats to this recipe and eliminating the ginger.. Maybe adding mucovado brown sugar in place of the honey. Thoughts?
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Hello
I've made this recipes a couple of times is GREAT, I would like to make it again on a bigger scale, Does anybody know the recipe for 10 gal? Double everything or ????
Thanks
I brewed the original recipe this afternoon. Because I forgot how to read the calendar I only have 3 weeks for fermentation then right into the keg. This will give me only 4 days before Christmas which isn't enough time to let it age properly.
I was wondering if I added the spices to the secondary instead of directly into the keg if this would help with the flavoring??
Any thoughts?
I brewed this in mid September and it is really coming together nicely.
Me too. Brewed on 9/20 and it's finally getting where I wanted it to be!
Anybody? I have it set to hit 2.4 right now but let me know if it should be different.
Anybody? I have it set to hit 2.4 right now but let me know if it should be different.
I checked a bottle priming calculator and it put american brown ales with 2.4 at the high end. So, I would say 2.4 would be good and bubbly, which, IMHO, I think would be good for this beer. 2.0 would be more midrange for a brown ale, but 2.4 should still be good. Pröst!!
So I brewed this about six weeks ago, primary for two weeks, secondary for two weeks then transferred to serving keg at which point I made the tea per the ingredients listed and added it to the serving keg. I let it sit for two weeks (wanted more time to age, but got started on it late this year for Christmas) before trying it and I taste the vanilla pretty strongly but taste absolutely no cinnamon or other spices at all. I boiled the tea with the wort and let it steep in the pot for about 20 minutes as I don't have a French press. The beer is really good and complex, but any idea why I'm not getting any of the expected spice flavor? Would the lack of a French press make that big of a difference?
I brewed this and served it my christmas party. IT in the last two weeks (bottled) it's become very sweet. It tastes a lot like Troeges Mad Elf with a lot of cherry flavors. No clue why! any ideas?
Thinking of brewing this in September so that it will be ready for December.
Is it really neccessary to used Centennial at 60 is there any flavour left after that long?
It's a hop I'd rather use only for flavour/aroma. I have plenty of Magnum, Nugget, Cloumbus or Northern Brewer I could use for bittering instead.
Thanks!
Make it your own. Use what ever you'd like for bitterness. It'll come out delicious, I promise. I made this last year with homegrown Sunbeam and it was a hit with everybody. The malt and spices are the real heroes of this recipe.
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