Holiday brews

Discussion in 'Homebrewing' started by lewis1066, Aug 30, 2018.

  1. lewis1066

    lewis1066 Initiate (0) Aug 30, 2018

    Does anyone have some interesting recipes for brews for the Thanksgiving-Christmas holiday season? Extract recipes preferred, I'll try whole grain options when I retire and have more time
     
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  2. Abk542

    Abk542 Initiate (68) Sep 26, 2015 Michigan

    I enjoy having a stout during the holidays. There's base recipes everywhere online for extract stouts. I'd do
    9.9 lbs of lme
    Steep .5 of American chocolate .5 roasted barley. A pound of flaked oats maybe a pound of Vienna.
    1 oz of northern Brewer for 60 minutes
    1 oz of northern Brewer at 30 minutes.

    After that it's up to you. You could rack it to secondary on top of vanilla beans cinnamon coffee chocolate bourbon. That's the best thing about stouts you can add all sorts of stuff to it.
     
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  3. Mothergoose03

    Mothergoose03 Poo-Bah (2,253) May 30, 2005 Michigan
    Premium

    Welcome to the BA site and to the Homebrewing forum, lewis. Do you prefer a recipe that has sweet spices added, or a beer that has rich, malty-sweet goodness? Both types are popular for holiday beers?

    I brewed a 5-gallon extract recipe many years ago that I liked, but I'll have to look for it if that's the type of beer that you want.
     
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  4. Maestro0708

    Maestro0708 Aspirant (200) Feb 27, 2015 Kentucky

    Can you get character out of oats by steeping? When I was brewing with extract + steeped grains I stayed away from them because I was under the impression that they had to be mashed.
     
  5. Maestro0708

    Maestro0708 Aspirant (200) Feb 27, 2015 Kentucky

    Heres a recipe from Brewing Classic Styles for "Christmas/Winter specialty spiced beer"

    14lbs english pale ale LME
    .75lbs Crystal 80L
    .25lbs Black Patent

    1oz Horizon 13%AA @ 60min

    1/2 tsp. Cinnamon, 1 min
    1/4 tsp ginger, 1 min
    1/8 tsp nutmeg, 1 min
    1/8 tsp allspice, 1 min

    Ferment with WLP013, Wyeast 1028, or Danstar Nottingham
     
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  6. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    I love stouts, here a old extract recipe I used to use before I went all grain.

    14 lbs light DME
    2 lb dark DME

    Steeping grains for 60 minutes.
    .75 lb each of dark chocolate. Roasted barley, black patent, L60 and flaked barley.
    1 lb Belgian buisket malt

    Yep I know they say no steeping flaked grains but that is the recipe

    3 oz ekg at 60
    2 oz fuggles at 5

    2 packets of notty yeast

    2 weeks in primary.

    I would rack to secondary and let it sit for 1month adding 1 lb coco nibs and at 3 weeks in the secondary add 4 oz of roughly crushed coffe beans.

    Bottle with cask conditioning yeast. Dam good.

    This is gonna blow up big so use a blowoff hose, or split the wort to 2 fermenters.
     
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  7. riptorn

    riptorn Initiate (64) Apr 26, 2018 North Carolina
    Trader

    How big were those batches, in both gallons and ABV?
     
  8. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    5 gallons, abv , if I remember right , was in the 8+ to 9+ range.

    Nice rocket fuel, for that time on my brewing life.
     
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  9. NorCalKid

    NorCalKid Initiate (91) Jan 10, 2018 California

    Last couple of Halloween’s I’ve brewed up a cider. Store bought apple juice, cane sugar & Nottingham. Easy and fast. I was thinking this year of making a mulled cider; cinnamon, orange peel, clove. Not a beer obviously but a good seasonal option. Always makes for easy drinking when watching the kids trick or treat.
     
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  10. MrOH

    MrOH Crusader (792) Jul 5, 2010 Maryland

    Going to be brewing up something very similar soon as my Holiday Ale for the year

    12# TF Maris Otter
    .25# TF Crystal 45L
    .25# TF Crystal 77L
    .25 Munton's 150L
    2# D90 Syrup (high krausen)

    Merkur to 45IBU FWH

    my own spice blend

    Voss Kveik to ferment
     
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  11. riptorn

    riptorn Initiate (64) Apr 26, 2018 North Carolina
    Trader

    Planning on taking a stab at a Shiner Holiday Cheer knock-off to be ready early December.
    7.25 lbs of 6 row
    1/2 lb carafoam
    3.5 lbs German dark Munich
    .25 lb American chocolate malt
    1.5 oz Hallertau 4.5 AA @ 60 minutes
    0.5 oz Hallertau 4.5 AA @ 15 minutes
    0.25 oz Tettnanger 4.5 AA @ 5 minutes
    Wyeast 2565 kolsch
    12 oz toasted pecans in primary
    4 tablespoons of Brewers Best peach extract at bottling
    No secondary

    The recipe is by someone on HBT who claims to have brewed this recipe 5 times, but there's no mention of when to add the pecans to the primary.
    Any thoughts on that? Throw them in when pitching, or maybe when initial activity is settling down, or a few days before FG?
     
  12. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    great ideas, got me thinking for one, all grain this time

    18lb marris otter
    1 lb munich L10
    1 lb Munich L60
    .5 flaked oats
    .5 flaked barley
    1 lb smoked malt
    .75 lb roasted barley
    .75 black malt
    .5 special b
    3 oz fugglings, homegrown, 60 min
    3 oz fugglings 5

    brewing irish stout first with notty so thers the yeast

    Age on hard maple and oat wood almonds cinnomin and nibs

    .
     
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  13. NorCalKid

    NorCalKid Initiate (91) Jan 10, 2018 California

    DANG MAN! Big ol’ Rauchbier of sorts?
     
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  14. Mothergoose03

    Mothergoose03 Poo-Bah (2,253) May 30, 2005 Michigan
    Premium

    I found my recipe that I used in 2008 for a spiced holiday ale. I took the recipe from Great Lakes Brewing News so I'll give credit for it to Paul Sullivan who writes the homebrewing column for that newspaper. I'm giving the recipe below, BUT the recipe was written without any suggestion of what spices or how much to use, and I did not write any notes on what I added. I'm almost positive that it was a combination of cardamon, cinnamon and nutmeg, but that's the best that I can do.

    7 lb. light DME
    1/2 lb.crystal malt
    4 oz. chocolate malt
    1 lb. honey
    Spices (see above) at 15 minutes
    Bittering hop of choice @ 4 AAUs pellets or 5 AAUs whole hops at 60 minutes
    Liquid yeast starter

    Heat 5 3/4 gal of water
    Steep crushed crystal and chocolate malts in a grain bag until water hits 170 F.
    Remove from heat and stir in DME and honey
    Return to heat and boil for 60 minutes adding hops as indicated
    Cool and pitch yeast starter.
    Ferment at 65-70 degrees.
    OG is 1.065

    EDIT: Wouldn't you know that right after I submit the recipe I found my notes on the spices used:
    10 sticks of cinnamon loosely broken
    10 pods of cardamom cracked open
    1/2 tsp nutmeg freshly ground
    1/2 tsp ginger freshly grated (I used 3 dime-sized slices)
     
    #14 Mothergoose03, Sep 5, 2018
    Last edited: Sep 5, 2018
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  15. Mothergoose03

    Mothergoose03 Poo-Bah (2,253) May 30, 2005 Michigan
    Premium

    Too late to edit again, but I also noticed that I wrote my hops in the margin on the same page that I wrote the spices:
    1/2 oz Styrian Goldings pellets @ 4.0 AAU
    1/2 oz Liberty pellets @ 4.5 AAU
    1/2 oz Northern Brewer (AAU not noted)
     
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  16. MrOH

    MrOH Crusader (792) Jul 5, 2010 Maryland

    That is an absolute metric shit-ton of cinnamon and cardamom
     
  17. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    Well. Sort a, but to me, more of a monster stout for sipping. Some smoke will b noticeable from the grain and wood. It should age well, and seeing I have no big stouts left on the ageing rack, it's time for big beer brewing!
     
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  18. Mothergoose03

    Mothergoose03 Poo-Bah (2,253) May 30, 2005 Michigan
    Premium

    Maybe being in the boil for only 15 minutes moderated the effect? I don't recall it being overpowering to the taste. It did bust the budget with all of that cardamom.
     
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  19. pweis909

    pweis909 Poo-Bah (1,730) Aug 13, 2005 Wisconsin
    Premium

    Can't say when I will brew another spiced beer for the holidays, seeing as the last time (first time) I did it was an unforgettably awful pumpkin thing. However, the idea of a chai-spiced brown ale, with the Gordon Strong stamp of approval, sounds tasty to me. I'm not sure I would use the same amount of honey and cara malts (seems like a lot, but maybe the sweetness is needed to play off the spice) and I am uncertain about the amount of green cardamom, but I like the idea.

    It could be approximated with extract, but the OP seems to have disappeared from this thread, and never really did specify if he meant spiced holiday beer, so I won't bother with my conversion. But he could probably just buy an English brown ale or mild extract kit and use the link as an inspirational guide, if interested.
     
  20. MrOH

    MrOH Crusader (792) Jul 5, 2010 Maryland

    Been re-reading that book recently, and his recipes obviously work for him, but all of them seem to be too much for me.
     
  21. pweis909

    pweis909 Poo-Bah (1,730) Aug 13, 2005 Wisconsin
    Premium

    I know what you mean. He doesn’t keep things simple. But to be fair, I haven’t brewed one of his beers, havent tasted one of his beers, and haven’t won as many Ninkasi awards.
     
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  22. SFACRKnight

    SFACRKnight Meyvn (1,206) Jan 20, 2012 Colorado

    So does a liter of festbier, especially if you dress as a monk or have some lederhosen
     
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