Post your Christmas beer

[madscientist451]

Another Christmas at work, as usual, but I’ll be daydreaming about which one to open when I get off….

 

[Snuffy]

That New Belgium Holiday Ale is the only one of those I've tried this year. Not bad at all.

 

[madscientist451]

First one was the Dubuisson Scaldis Noel, would love to try to brew this, then went for the Fathead's Holly Jolly and ending on Thirsty Dog 12 Dogs of Christmas Ale. Finally getting in the spirit of Christmas with 1 hour left....
OLD HBT discussion of Scaldis Noel:
https://www.homebrewtalk.com/threads/scaldis-or-bush-noel-recipe.222653/

 

[Clint Yeastwood]

I am repeating myself, but I made two new ones. Merry Halfwit and Reindeer Liniment. I made the second one because I thought the first one was too sweet and too strong, but I was wrong. It's just about perfect. The second one could use a little more alcohol. The first one might be even better with more dry-hopping.

 

[madscientist451]

I am repeating myself, but I made two new ones. Merry Halfwit and Reindeer Liniment. I made the second one because I thought the first one was too sweet and too strong, but I was wrong. It's just about perfect. The second one could use a little more alcohol. The first one might be even better with more dry-hopping.

Recipe for the Merry Halfwit?

 

[Clint Yeastwood]

5 lbs Weyerman Wheat Malt
4 lbs Pilsner Dingemans
2 lbs Pale Malt -- probably US, but I can check if it's important
1 lb 0.8 oz Special B --this was supposed to be 1.5 lbs., but luckily, HBS made a mistake
1 lb Munich Malt
3 lbs table sugar
0.80 oz Sabro [14.20 %] - Boil 60.0 min
0.50 oz Sabro [14.20 %] - Steep 15.0 min at end of boil, 180.0
1.0 pkg Abbaye Belgian -- used a 2L starter but probably shouldn't have
1.00 oz Sabro [14.20 %] - dry hop after a day or so

This is 5 gallons. Far as I can tell, it went from 1.100 to 1.011. I tried to ferment at 65, but it was probably more like 68. Done in 3-4 days.

At first, it was like a pina colada, but after a month, it's great. The excess sweetness is gone. Still fairly sweet. Might benefit from more bitterness. Matter of taste. It's starting to develop an aftertaste like St. Bernardus Christmas Ale. It lasts a very long time in the keg if it's anything like the beer I based it on.

I am serving at 20 psi and 35 degrees, which is around 3.3 volumes. It needs a whole lot of fizz.

I wonder what dark candi sugar would do to it. I am thinking of burning sugar in a pan next time.

 

[madscientist451]

Hey, thanks! Yeah, I'm wondering what some dark Candi-sugar would do for it, also, the store mistake deleted 1/2 pound of Special B, why do you think that helped? Less sweet taste?

 

[Miraculix]

Really well balanced!

Doesn't taste like almost 10% abv.

... But surely feels like it.

 

[Clint Yeastwood]

Hey, thanks! Yeah, I'm wondering what some dark Candi-sugar would do for it, also, the store mistake deleted 1/2 pound of Special B, why do you think that helped? Less sweet taste?

Yes. I think 1.5 would be too much.

 

[BrewZer]

5 lbs Weyerman Wheat Malt
4 lbs Pilsner Dingemans
2 lbs Pale Malt -- probably US, but I can check if it's important
1 lb 0.8 oz Special B --this was supposed to be 1.5 lbs., but luckily, HBS made a mistake
1 lb Munich Malt
3 lbs table sugar
0.80 oz Sabro [14.20 %] - Boil 60.0 min
0.50 oz Sabro [14.20 %] - Steep 15.0 min at end of boil, 180.0
1.0 pkg Abbaye Belgian -- used a 2L starter but probably shouldn't have
1.00 oz Sabro [14.20 %] - dry hop after a day or so

This is 5 gallons. Far as I can tell, it went from 1.100 to 1.011. I tried to ferment at 65, but it was probably more like 68. Done in 3-4 days.

At first, it was like a pina colada, but after a month, it's great. The excess sweetness is gone. Still fairly sweet. Might benefit from more bitterness. Matter of taste. It's starting to develop an aftertaste like St. Bernardus Christmas Ale. It lasts a very long time in the keg if it's anything like the beer I based it on.

I am serving at 20 psi and 35 degrees, which is around 3.3 volumes. It needs a whole lot of fizz.

I wonder what dark candi sugar would do to it. I am thinking of burning sugar in a pan next time.

I'm going to use this as a base but complete your candi fantasy for you. 2 lbs of light and one of amber to avoid getting too dark for the style.