ideas for a holiday ale.
- Thread starter wshymas
- Start date
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I just made this one:
Harpoon Winter Warmer Clone
Ingredients:
6 pounds, Laaglander amber dry malt extract
1/2 ounce, black patent malt
12 ounces, crystal malt
1--1/2 ounces, chocolate malt
1 pound, honey (added with extract)
1 ounce, Clusters pellets (6.5--7.5% alpha) (boil)
1 ounce, Willamette pellets (aroma)
Wyeast British ale yeast (#1098)
1/2 teaspoon, nutmeg (8 minute boil)
1--1/2 teaspoons, ground cinnamon (8 minute boil)
1/2 teaspoon, ground cloves (8 minutes boil)
1 teaspoon, vanilla (5 minute boil)
1 tablespoon, gypsum
1 tablespoon, Irish moss (10 minute boil)
3/4 cup, corn sugar (prime)
Procedure:
Put water on to boil. Add gypsum. Add grains in boiling bag. Remove grains when boil begins. Add extract. After 15 minutes, add bittering hops. Boil 1 hour. Chill. Add aromatic hops. Sparge, add yeast, fill carboy. After 1 week, rack to secondary. Bottle 2 weeks later. batch of Mild (probably YeastLab London Ale (it's a long story)). (By the way, this is my favorite way to pitch *enough* yeast for a barleywine.) Fermentation was active in 2 hours. Primary was about 2 months @ 65-70F, and dropped from 1.105 to 1.038.
Rack into secondary and add 1 oz of EKG plugs for dry hopping.
Bottle about 1 month later. Added new yeast, but no priming sugar.
(*) You can (I did) add more hot water to the remaining mash, and sparge out about 7 gallons more wort to make a Bitter at about 1.045.
Specifics:
OG: 1105-1120
FG: 1038
Harpoon Winter Warmer Clone
Ingredients:
6 pounds, Laaglander amber dry malt extract
1/2 ounce, black patent malt
12 ounces, crystal malt
1--1/2 ounces, chocolate malt
1 pound, honey (added with extract)
1 ounce, Clusters pellets (6.5--7.5% alpha) (boil)
1 ounce, Willamette pellets (aroma)
Wyeast British ale yeast (#1098)
1/2 teaspoon, nutmeg (8 minute boil)
1--1/2 teaspoons, ground cinnamon (8 minute boil)
1/2 teaspoon, ground cloves (8 minutes boil)
1 teaspoon, vanilla (5 minute boil)
1 tablespoon, gypsum
1 tablespoon, Irish moss (10 minute boil)
3/4 cup, corn sugar (prime)
Procedure:
Put water on to boil. Add gypsum. Add grains in boiling bag. Remove grains when boil begins. Add extract. After 15 minutes, add bittering hops. Boil 1 hour. Chill. Add aromatic hops. Sparge, add yeast, fill carboy. After 1 week, rack to secondary. Bottle 2 weeks later. batch of Mild (probably YeastLab London Ale (it's a long story)). (By the way, this is my favorite way to pitch *enough* yeast for a barleywine.) Fermentation was active in 2 hours. Primary was about 2 months @ 65-70F, and dropped from 1.105 to 1.038.
Rack into secondary and add 1 oz of EKG plugs for dry hopping.
Bottle about 1 month later. Added new yeast, but no priming sugar.
(*) You can (I did) add more hot water to the remaining mash, and sparge out about 7 gallons more wort to make a Bitter at about 1.045.
Specifics:
OG: 1105-1120
FG: 1038
Darth Konvel
Well-Known Member
I'm a little confused, Jill. Is that the recipe that you based your brew on, but converted it to AG?
I did the extract. I got this recipe online for one of my fav holiday beers. I forgot the instructions were a little screwy- sorry.
Follow up to here:
Procedure:
Put water on to boil. Add gypsum. Add grains in boiling bag. Remove grains when boil begins. Add extract. After 15 minutes, add bittering hops. Boil 1 hour. Chill. Add aromatic hops. Sparge, add yeast, fill carboy. After 1 week, rack to secondary. Bottle 2 weeks later.
Then forget the rest. Hope this helps!
Follow up to here:
Procedure:
Put water on to boil. Add gypsum. Add grains in boiling bag. Remove grains when boil begins. Add extract. After 15 minutes, add bittering hops. Boil 1 hour. Chill. Add aromatic hops. Sparge, add yeast, fill carboy. After 1 week, rack to secondary. Bottle 2 weeks later.
Then forget the rest. Hope this helps!
wild
Well-Known Member
Here's one that'll be ready by the holidays:
Christmas Ale
3⅓ lbs. Malt LME
3⅓ lbs. Amber LME
3 lbs. Amber DME
½ oz. Hallertauer hops (55 minutes)
¾ lb. Honey (simmer 45 minutes)
5 ea. 3-inch Cinnamon sticks (simmer 45 minutes)
2 tsp. Allspice (simmer 45 minutes)
6 ea. Rinds from medium-sized oranges (simmer 45 minutes)
6 oz. Ginger root (simmer 45 minutes)
1 tsp. cloves (simmer 45 minutes)
½ oz. Hallertauer hops (5 minutes)
1 pkg. Wyeast German Ale (1007) yeast
Procedure:
Simmer spices and honey for 45 minutes. Add extract and boiling hops and boil for 55 minutes. Add finishing hops for last 5 minutes of boil. Cool and rack to primary fermenter. Pitch yeast when cooled below 80°F.
Primary Fermentation: 14 days at 61°F in glass
Add 7 oz. corn sugar at bottling if bottling
Age: about two months
OG: 1.069
FG: 1.030
Good luck,
Wild
Christmas Ale
3⅓ lbs. Malt LME
3⅓ lbs. Amber LME
3 lbs. Amber DME
½ oz. Hallertauer hops (55 minutes)
¾ lb. Honey (simmer 45 minutes)
5 ea. 3-inch Cinnamon sticks (simmer 45 minutes)
2 tsp. Allspice (simmer 45 minutes)
6 ea. Rinds from medium-sized oranges (simmer 45 minutes)
6 oz. Ginger root (simmer 45 minutes)
1 tsp. cloves (simmer 45 minutes)
½ oz. Hallertauer hops (5 minutes)
1 pkg. Wyeast German Ale (1007) yeast
Procedure:
Simmer spices and honey for 45 minutes. Add extract and boiling hops and boil for 55 minutes. Add finishing hops for last 5 minutes of boil. Cool and rack to primary fermenter. Pitch yeast when cooled below 80°F.
Primary Fermentation: 14 days at 61°F in glass
Add 7 oz. corn sugar at bottling if bottling
Age: about two months
OG: 1.069
FG: 1.030
Good luck,
Wild
