Christmas Ale

[Ó Flannagáin]

Gonna take half the day off and brew today. Got the idea for a Christmas Ale from k4 over at this thread: viewtopic.php?f=30&t=1129 (http://www.homebrewchatter.com/home2/viewtopic.php?f=30&t=1129)

I'm not sure how much the cherries will add to the OG, beersmith didn't add any of their sugars. I'm also not sure if I'm using enough or too much, never added fruit before. Anyway, not gonna brew for a few more hours, so any i nput would be nice. Also not planning on adding the honey or cherries til I rack to secondary.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Red Thistle
Brewer:
Asst Brewer:
Style: Specialty Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 6.87 gal
Estimated OG: 1.082 SG
Estimated Color: 18.8 SRM
Estimated IBU: 15.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 64.86 %
4.00 lb Munich Malt - 10L (10.0 SRM) Grain 21.62 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.70 %
1.25 oz Saaz [4.00 %] (60 min) Hops 12.4 IBU
0.50 oz Saaz [4.00 %] (10 min) Hops 1.8 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.2 IBU
1.00 oz Black Peppercorns (Boil 5.0 min) Misc
1.50 lb Cherries (Secondary 2.0 weeks) Misc
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 5.41 %
1.00 lb Honey (1.0 SRM) Sugar 5.41 %
1 Pkgs Belgian Saison II Ale (White Labs #WLP566)Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 16.50 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 20.63 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 11.55 qt of water at 196.6 F 168.0 F

[DrunkenSatyr]

when I use cherries I drop about a quarter lb per gallon so you should be pretty close there. As for the gravity, dunno. Never measured before putting them in. I found it easiest to blend the cherries up then soak them in a little vodka before putting into the fermenter.

[Ó Flannagáin]

when I use cherries I drop about a quarter lb per gallon so you should be pretty close there. As for the gravity, dunno. Never measured before putting them in. I found it easiest to blend the cherries up then soak them in a little vodka before putting into the fermenter.

That's probably exactly what I'll do then.

[Lerxst]

Sweet!!

I'm going to throw my recipe together tonight (along w/ a saison or two). Hopefully I'll be able to get brewing this weekend (yea, I am on call again).

[Ó Flannagáin]

I put one of my saison's in the keg last night, then sealed up the bucket. I have a HUGE yeast cake to throw this guy one. :) I love not having to clean and sanitize a fermenter.

[Ó Flannagáin]

mmmmmm... just slow cooked a lb of deeep amber candi sugar. Smells of dark toffee and caramel. This sucker's gonna be a nice addition.

[poops4president]

I dont know if this would help or if its already to late but this a neat thing to look at for fruit.


http://www.franklinbrew.org/brewinfo/fruitsugar.html
I used to have a better page saved somewhere maybe its hidden in my favs i dunno

[Lerxst]

21-A Spice, Herb, or Vegetable Beer
Size: 3 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 369.22 kcal per 12.0 fl oz

Original Gravity: 1.109 (1.026 - 1.120)
Terminal Gravity: 1.027 (0.995 - 1.035)
Color: 21.44 (1.0 - 50.0)
Alcohol: 10.94% (2.5% - 14.5%)
Bitterness: 15.7 (0.0 - 100.0)

Ingredients:
8.75 lb Pilsen Malt
3 lb Munich 10L Malt
4 oz Chocolate Malt
1 lb Honey
0.32 oz Saaz (5.0%) - added during boil, boiled 60.0 min
0.26 oz Saaz (5.0%) - added during boil, boiled 30 min
0.25 tsp Ginger (fresh) - steeped after boil
1.0 ea White Labs WLP565 Belgian Saison I
1 lb Cherries (fresh) - added dry to secondary fermenter
Oak Wood Cubes - added dry to secondary fermenter

Here's where I think I'm going with it...3 gallon batch to keep things nice and easy on my system (lesson learned from my barley wine). I haven't used ginger in a brew before but I think that the flavor would meld quite nicely with the cherries, malt and honey.

[Ó Flannagáin]

I've used fresh ginger and pretty much overdid it. Be carful with the stuff, it's powerful. I think .25 tsp should be good though.

I forgot to sanitize my CFC so I'm a little worried. I let the first couple pints of liquor pour on the ground... we'll see. Hopefully that huge yeast cake will just kick anything's ass that tries to harm my beer. Other than that, things went well. Didn't measure the OG because drunk neighbor broke my hydrometer.

Your recipe looks nice though dude. I think I'll throw some oak cubes in as well. Gotta plenty of time to mess with it now that it's in the fermenter :)

[Lerxst]

I've used fresh ginger and pretty much overdid it. Be carful with the stuff, it's powerful. I think .25 tsp should be good though.

I forgot to sanitize my CFC so I'm a little worried. I let the first couple pints of liquor pour on the ground... we'll see. Hopefully that huge yeast cake will just kick anything's ass that tries to harm my beer. Other than that, things went well. Didn't measure the OG because drunk neighbor broke my hydrometer.

Your recipe looks nice though dude. I think I'll throw some oak cubes in as well. Gotta plenty of time to mess with it now that it's in the fermenter :)

Yeah, I am going to be careful as I just want the slightest hint of ginger in the flavor.

Hitting the LHBS in a little bit to pickup odds and ends for the next four beers:

1) chocolate chili porter
2) Siason
3) Christmas/Mad Elf
4) Dry Stout

The to the farmers market to pickup the last of the odds for #1
Having a couple BBQs this weekend so then it's off to the beer distro for some Sly Fox Pikeland Pils cans to serve along side my ESB & Dead Guy for those who walk on the BMC side of life ;)

[Ó Flannagáin]

Man, I want some barbque sooooo bad. Haven't had quality barbque (and by barbque I mean pork) in forever.

[rooster445]

going to a massive bbq and beer fest today its going to be a blast im bringing some of my american wheat. should be a shit load of peps there. Towards the end of the night the titty's will start showing.

[Ó Flannagáin]

going to a massive bbq and beer fest today its going to be a blast im bringing some of my american wheat. should be a shit load of peps there. Towards the end of the night the titty's will start showing.

that's the kinda barbque I need to find.

[Lerxst]

I haven't decided what we are going to be serving tomorrow but I can't imagine there will be many boobs a flashin.... :(

Grabbed the grains I needed, the saison yeast, some local wildflower honey and some Madagascar vanilla beans. Chocolate Chili Porter in the carboy and we're ready for the next one.

[Ó Flannagáin]

Took a little sample of this guy today. Down to 1.012. Still need to add honey and cherries, but I"m gonna wait til I transfer to a secondary.

The aroma is crazy, never smelled anything like it. It has this very earthy saison smell, but that mixed with the chocolate malt is giving a big dark cherry like aroma already and there's no fruit in there yet. The aroma is massive.

The flavor is crazy fruity as well, but extremely green. This beer is gonna need some time to mellow, it packs a mouthfull of flavor. I let it ferment around 80F for most of the time.

Anyway, everything seems to be coming along well, should be a delightful beverage.

[Ó Flannagáin]

OH MAN! I just had a crazy idea. I have this huge ass starter of the roselare blend. I was gonna put half into the 9 9 9 half into a Graduate brew, but now I think I might build it up an extra day and toss a little bit in the christmas ale! Add just a touch of sour to it and dry that sucker out!!

[Ó Flannagáin]

Just through a lb of pitted dark black sweet cherries into the food processor with a cup of vodka. Been soaking for about 20 minutes so I'm gonna throw it in the fermenter :)

[Lerxst]

Just through a lb of pitted dark black sweet cherries into the food processor with a cup of vodka. Been soaking for about 20 minutes so I'm gonna throw it in the fermenter :)


I went with a smaller batch size (3+ gals) on this one so I am going to have to decide how much cherry to add on this. My current plan was to grab some nice sweet black cherries and toss them in to the secondary, rack on top of those and let it ferment out again.

Any suggestions on quantity vs cherry flavor guidelines?

The other consideration is that I want to age this brew on oak as well...I was thinking about including this step in the tertiary. Suggestions?

[Ó Flannagáin]

I have never used fruit in beer before, so I can't really give any advice on that. I'll let you know next time I take a sample though and see what I can taste.

I just added 1.5lbs of honey to it the other day. Gave it a nice swirl and it started bubbling like crazy. Mine is still in primary... I think I'm just gonna let it finish up in primary with the honey and then throw it in my cask for a couple months, then bottle... or maybe keg, but probably bottle.

[Lerxst]

man, fall and early winter are going to be heavy hitters 'round my place so far between RIS (8%), my barley wine (11%) hitting 1 year old then the Chirstmas brew (9.5~10%).

I was thinking about doing a similar thing with soaking the fruit in vodka to kill of anything nasty, then racking the beer on top of it...let that ferment out and sit for a couple then transfer on to my oak cubes (steam sanitized in the microwave) and just letting it hang on the oak until I get the level of intensity I want...then bottle and condition until December.

[Ó Flannagáin]

All I really have going for xmas is this one. I have the 999 and an oud bruin to be ready around the end of next year though.

[Ó Flannagáin]

Yum. Took a sample today. It's at 1.006 even. I put a little roselare in there and it's got a very nice, subtle sourness. It's fermented out the honey I put in a couple weeks ago and the cherries have left an excellent little flavor to kick with the pucker. This one goan be gooood.

[Lerxst]

Sweet!

I pitted and quartered a little over a pound of Rainer cherries yesterday and racked on top of those...after a couple weeks, it's onto the oak!

[Lerxst]

Sampled one of two that I bottled after cherries but before oak...excellent!!! Substantial malt and cherry flavor with a light funky/spicy quality from the Saison yeast. Took a small sample from the carboy and the oak flavor was just starting to develop. Looks like a few more weeks on the oak but I am really looking forward to this.

[Ó Flannagáin]

Well, this guy is close to 4 months old. Need to take a sample soon, still sitting in the cask

[Ó Flannagáin]

From cask to keg today. Didn't sample it. Have it chilling in the fridge and won't touch til Dec 20 or so.

[Redweasel]

didn't sample it.

why?

[Lerxst]

Any one want to do a couple bottle christmas swap? :D

[Ó Flannagáin]

Any one want to do a couple bottle christmas swap? :D

I think that's necessary, k4

[landis]

From cask to keg today. Didn't sample it. Have it chilling in the fridge and won't touch til Dec 20 or so.

Did you touch this one yet? Or are you going to hold out until the weekend?

[Ó Flannagáin]

Oh yea, been sipping on it for sure. Super sour, excellent oak flavor, the cherries came through int he aroma like crazy.

[landis]

Ah, sounds wonderful. I had some of K4's Christmas Ale and it was excellent.

I think next year I'll have to brew one of these myself.

[Ó Flannagáin]

I can't drink more than 2 back to back, they really are mouth puckering sour. But, what's funny is my BMC drinking friend loves it and got trashed on em the other night.