In this video, its time to brew my Christmas spiced beer for the year. This one turned out SO GOOD and it was ready in only two weeks. Bursting with well-balanced spice and malt flavors, this beer is the feeling of Christmas baking in a glass!
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Recipe on Brewfather: https://share.brewfather.app/rUg2deWnsYNBXd
Recipe for 5 gallons, your efficiency may vary:
“NoAle”
5.9% ABV 25 IBU
10 lb Crisp Maris Otter (81.6%)
0.5 lb Simpsons English Light Crystal Malt (4.1%)
0.25 lb Crisp Chocolate Malt (2.0%)
1 lb D-45 Candi Syrup (8.2%)
0.5 lb Wildflower Honey (4.1%)
Mash:
Single Infusion mash at 155 F (68 C) for 60 min
Water (ppm): Ca: 95 Mg: 6 Na: 18 Cl: 127 SO4: 81 HCO3: 47
Add 3g Gypsum, 2g Epsom and 8g CaCl and 2g NaHCO3 to 8 gal (30L) distilled water.
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.
60 min boil
60 min – 1 oz (28g) East Kent Goldings (5.8% AA)
5 min – 1 oz (28g) East Kent Goldings (5.8% AA), 5g whole cloves, 5g ground coriander, 5g ground allspice, 4 cinnamon sticks, 1 freshly ground nutmeg, and the zest of one whole orange. Add honey and D-45 candi syrup at this time as well.
OG: 1.062
Yeast: Lallemand Windsor Ale
Ferment pitching at 63F (17 C), and ferment for 10-14 days, raising to 68 F (20 C) for a few days at the end of the fermentation. Keg and add 1.5 tsp (7 mL) of vanilla extract to the keg.
FG: 1.018
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0:00 Intro and welcome
0:17 Beer description and approach
3:03 Recipe
10:18 Brew day
13:52 Fermentation Plan
17:52 Fermentation Follow-Up
18:50 Pour and Tasting Notes
26:55 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp
#christmas #holiday #ale #homebrew #spices #spiced #beer #brewing #imperial #omega #trappist #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
Hi Steve, I am interested in that ball valve assembly that you use to create a whirlpool. How do you do that? I too have a Clawhammer 20-Gal, 240V system
Check this video out, should help answer your questions: https://youtu.be/ZOt5poot6pc
Making it this weekend Steve and implementing the suggestion of less vanilla, think I’ll keep the cinnamon where it is. How many weeks of conditioning for this beer. You may have said it, but I missed it if you did (even after watching it multiple times) Great production value
Glad you enjoyed the video! I think I had this conditioning for only 1 or 2 weeks to be honest
Steve, sorry if you have gone over this before but, why don’t you normally brew with crystal malt?
Sorry to be asking this years later but I popped on here to see the water profile as I am brewing a Great Lakes Christmas Clone. You said your PH reading was high because you were reading it hot, but I was under the impression that hot wort read more acidic?
Yup, I had it backwards in this video…still worked out though!
I was thinking about making a Christmas beer this year and thought “I wonder if the apartment brewer has a video for something similar” lo and behold, there’s this video. I was thinking a scaled down quad, but with English yeast and hops. I ordered d180, Franco-belges pilsner, and metolius Munich malt. Then east Kent goldings and safale s04. My estimated starting gravity is 1.062. Just thought it was funny how similar it was. You can definitely tell I’ve learned most of my brewing from your videos lol. I know this isn’t a new video, but please never stop making these videos. I’ve learned basically everything about brewing from you.