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Author Topic: Christmas Ale  (Read 3322 times)

Offline Jake

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Christmas Ale
« on: November 06, 2011, 02:04:56 PM »
8lb 2-row
1.5lb vienna
.5lb Crystal 150
1.25oz black malt

1oz Hallertau @ 60min
.5oz halltertau & .5lb brown sugar @ 10
1tsp of cinnamon, .5tsp of allspice, .5tsp nutmeg @ 2

Kegging Week before xmas, and would be surprised if it makes it beyond boxing day. Hopefully 1.5 months is enough to age this one.
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Offline Jake

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Re: Christmas Ale
« Reply #1 on: November 06, 2011, 02:58:41 PM »
I have S04 and 05. Just going to use one of these. Thoughts?
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Offline Gil Breau

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Re: Christmas Ale
« Reply #2 on: November 06, 2011, 03:22:39 PM »
I'd use 05. Cleaner, more spices will come out.
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Offline Jake

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Re: Christmas Ale
« Reply #3 on: November 06, 2011, 04:52:51 PM »
anyone ever use allspice? gona give it a try. People seem to like it based on what i've been reading.
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Offline DandyMason

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Re: Christmas Ale
« Reply #4 on: November 06, 2011, 09:46:15 PM »
Jake why do you need 1.5 months for aging this?

Offline Jake

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Re: Christmas Ale
« Reply #5 on: November 06, 2011, 10:15:00 PM »
I read that when you're using spices, you want to give them a little while because they tend to be really strong and sharp if you drink right away, and they'll fade and become smoother over time I guess
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Offline DandyMason

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Re: Christmas Ale
« Reply #6 on: November 06, 2011, 10:17:23 PM »
Oh okay, makes sense. I like the recipe, Ill probably give this one a go also...

Offline Jake

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Re: Christmas Ale
« Reply #7 on: November 06, 2011, 10:34:25 PM »
Did it ever smell nice going into the carboy. I'm really excited to try this one. I don't think I overdid it with the spices. I sampled the wort and it tasted nice, not too strong.
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Offline DandyMason

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Re: Christmas Ale
« Reply #8 on: November 07, 2011, 07:58:48 AM »
Very Nice, Ill put it on the to do list.

Offline Jake

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Re: Christmas Ale
« Reply #9 on: November 21, 2011, 07:30:15 PM »
Wanted to free up some carboys, so kegged this tonight and I'm going to let it age for the next month in the very cold basement. Sampled and it was pretty damn good. Spices weren't too strong, but could fade slightly. The only thing I would have done different is mash at a slightly higher temp. It ended pretty thin around 1.008, where it would have been much nicer around 1.012-14ish ... but oh well, more booze for the xmas holidays  :cheers:
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