Christmas Beer

[PieOPah]

Okay, I know Christmas is still some way off, but I have 2 reasons for wanting to make this brew now.

1) I want it to mature nicely
2) I want to be sure that it tastes good giving me time to re-brew if I need to!

Anyway, I am really lookng for the taste of Christmas with this one. Now since Turkey & Stuffing flavoured beer sounds quite nasty, I am going to have to go on that other taste.

For me the smell of Christmas is all in making the cake. This is the Cinnamon, the ginger, the mixed fruit etc.

So, I am planning on making a beer that has all these characteristics

Since I am not sure what type of grain bill I will be using just yet, I have don the Extract version which after practice I will modify. Also, this recipe has pretty much been winged so may be far from perfect (in fact that is a guarantee - it IS far from perfect). I am putting this down more for my own records

**********************************************************************
3kg Dark DME (or equivalent grains)
250g Lactose
500g Carapils Malt
Hops

(Throw into Boil for last 30 minutes)
6 Cinnamon Sticks
2xThumb of Ginger Root (Sliced)
2tsp Cloves (Gently Crushed)
1 tin of treacle

Ferment 1 Week*
Move to Secondary for 1 Week* with 500g dried mixed fruit (prepare the fruit on brew day by soaking in Sherry. The sherry should JUST cover the fruit with enough left over for you to drink a glass. Freeze the fruit the night before. This will break the cell walls making the flavour come out easier)

* I say 1 week fermenting - should be till it is finished 1 week is just a guideline)
Bottle
**********************************************************************

I think I might make this a fairly hoppy beer, just not too sure which hops I'm going to use yet

When converting to an AG recipe, which grains would you suggest considering that this is going to be a dark ale but not a stout/porter. (shooting for about 5-6% and a 40 pint batch)

Thanks

Once I have perfected this recipe I will edit this post with comments (and hopefully pictures - I know how you all like pictures).

[mysterio]

For a dark ale base I would suggest:

6 Kilo's of pale ale malt
500 grams Crystal malt (add more or less depending on how sweet/full bodied you want it)
80 grams Chocolate malt (small amount to add colour)

This would give you an OG of 1.064 at 70% efficiency. Depending on your FG that would give you about 6 - 6.5 % ABV. Adjust the pale ale malt to adjust the OG.

[PieOPah]

DaaB, it is very unlikely that I will be brewing until the weather has cooled down a bit

Thanks for the advice on the grains Mysterio.

One of the reasons I want to brew early is that last year when usng kits, I added various stuff to try and make it christmassy however after about a month, the flavour dissappeared leaving just a faint aroma. Don't want that to happen this time. I want the full flavour and full aroma. I want somebody to crack a bottle of this in August and INSTANTLY think of christmas

[Bigster]

I know what you mean about aromas / tastes changing sometimes not for the better..

in my , very limited, AG brewing experience i wish I could keep my beer at the great, fresh taste 7 to 10 days after going in the barrel.
After that it seems pretty good for 2/3 weeks then improves again towards the end.

But IMHO nothing beats the first taste at 7 days

Perhaps you need to start the brew at the beginning of december

[PieOPah]

QUOTE (Bigster @ Jul 17 2006, 09:08 PM)
Perhaps you need to start the brew at the beginning of december
If the beer doesn't keep the characteristics that I am hoping for then all this means is that I have the excuse to make another brew whilst keeping enough for myself

[SiHoltye]

Any news on how the brew went PoP? Did you achieve a christmas'y flavour and aroma?

[SiHoltye]

Thanks Daab, didn't spot 2006, and might not have found that update anyway.

[bconnery]

Last year I made a christmas beer that turned out absolutely perfect for what I was aiming for. The family and those at various brew meetings loved it.
The thing is, it took 5/6 months for the balance to come just right.
As I'm typing this I've noticed the comments that it was from last year but stuff it, I've come this far so I'll share the recipe anyway because I think it makes a brilliant Christmas beer, especially for those reading who have a hot christmas.
I made it on a pale base rather than the dark so often seen in seasonal ales made for a winter christmas.
In the beginning few months one spice or another dominated. For a while I thought I would have to rename it Cinnamon Ale but it came good and basically became mince pie/mulled wine/pudding in a glass.
For an AG version I'd probably simply replace the DME with a good ale malt and mash for body. Maybe a little wheat too. I'll let you know next year as I started AG this year and the brewing schedule was a little busy to do a christmas one again...
I think the hallertau were actually less AA but my record taking wasn't the greatest.

OG 1047 FG 1011

2 kg Generic LME - Light
1 kg Generic DME - Light
0.13 kg JWM Crystal 140
0.02 kg JWM Dark Munich
20 g Hallertauer (Pellets, 6 AA%, 45 mins)
10 g Hallertauer Hersbrucker (Pellets, 6 AA%, 45 mins)
25 g Hallertauer Hersbrucker (Pellets, 6 AA%, 15 mins)
20 g Hallertauer (Pellets, 6 AA%, 15 mins)
15 ml DCL Yeast T-58 - SafBrew Specialty Ale

300g Macadamia Honey.
4 oranges, juice and rind.
2.5tsp nutmeg.
1.5 tsp cloves.
1tsp mixed spice.
6 cardamon pods crushed.
2 sticks + 1tsp cinnamon

Honey, juice and spices boiled in a seperate pot for 45m. Added at the end of the boil.
Fermented coolish. Around 18C.

[PieOPah]

Thanks Daab, didn't spot 2006, and might not have found that update anyway.

It's alright, I remembered him saying he wasn't happy with it.

Yeah, I was less than happy with the brew. I would make it again, but wouldn't use the dried fruit... I think that is what ruined it. It was drinkable, just not a great beer, and not one I would like others to try!