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Date: 13 Sep 2006 06:51:02
From:
Subject: Favorite Spice Combo's for a Christmas Ale
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I am going to brew a Christmas brew loosely based of Anchor Steam's
Christmas Ale. They change the spices annual and I am wondering what
are some other brewer's favorite spice combo's. Please include measured
amounts of each and time added to boil.
Thanks for the input
Ryan
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Date: 14 Sep 2006 16:14:36
From: Joel
Subject: Re: Favorite Spice Combo's for a Christmas Ale
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<whittysales@hotmail.com > wrote:
>...I am wondering what are some other brewer's favorite spice combo's.
Hops, with malt. I tired of spiced beers years ago-- too often
I find the spice overwhelms the beeriness. These days I much
prefer something like Sierra Nevada's Celebration Ale or Young's
Winter Warmer.
But since you're determined... the best one I brewed had orange
peel and *very* restrained cinnamon and nutmeg. I could look it
up and give amounts I used, but I've found that with spices the
freshness of the spice has a potentially wide impact on flavor.
Start low; you can always add more in the secondary if the flavor
is too low for your tastes.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 14 Sep 2006 07:01:12
From: OrganicVeggie
Subject: Re: Favorite Spice Combo's for a Christmas Ale
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whittysales@hotmail.com wrote:
> I am going to brew a Christmas brew loosely based of Anchor Steam's
> Christmas Ale. They change the spices annual and I am wondering what
> are some other brewer's favorite spice combo's. Please include measured
> amounts of each and time added to boil.
A few years ago I did a Belgian Strong Golden Ale as a sort of Winter
Spice beer. For a 5 gallon batch I added the following for the final 15
minutes of the boil:
2 tsp Pumpkin Pie Spice
1 tsp Nutmeg
1 tsp Cinnamon
The clove aroma was a bit strong and the cinnamon wasn't quite strong
enough, but it was still very enjoyable. The spices went fairly well
with the clean finish and alcohol warmth of the beer. The basic recipe
was:
81% Belgian Pils
7% Munich
5% Biscuit
3% Light Belgian Candi Sugar
4% Torrified Wheat
Single infusion mash at 150F for 90 minutes.
OG: 1.065
SRM: 7.4
IBU: 25
Columbus (10.0% AA) for 90 mins (22.6 IBU)
Styrian Goldings (4.0% AA) for 15 mins (2.4 IBU)
Hope that helps.
-Sean
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