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Date: 28 Sep 2006 20:11:38
From: John Bleichert
Subject: Winter Ale/Warmer suggestions
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Hello All
I've been trying to find info on what comprises a "general"
winter-spiced ale w/o any luck. Is there a consensus on the topic?
What do people spice their winter ales with? I'm thinking a basic
brown ale with nutmeg, cinnamon and clove?? Should I get the clove
from yeast?
Suggestions welcome - tis the season and all that.
JB
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 28 Sep 2006 20:49:46
From: Kyle
Subject: Re: Winter Ale/Warmer suggestions
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You might have a tough time getting to a consensus on a general winter
ale; it's a fairly open ended style. And taking a look at commercial
offerings, many seasonals don't end up using spices. Seasonals such
as Sierra Nevada Celebration, Deschutes Jubelale, Redhook Winterhook
don't use spices, or use just a minimal amount. Some may argue that
the beers aren't really in the "winter warmer" category, but I don't
think anyone will dispute that they're all very popular winter
seasonals.
For the record, I brewed a winter offering a two weeks back. Loosely
based on the Elysian's BiFrost winter ale.
12.5 lb 2-row
2.5 lb Munich
1.25 lb Crystal 80L
0.125 lb Black patent
1.5 oz Chinook @ 60 min, 12.8%
1.0 lb Buckwheat Honey @ 2 min
1.0 oz Styrian Golding @ 0 min
0.5 oz Chinook @ 0 min
When I transferred it last week it was tasting pretty good.
Unfortunately it fermented a bit warmer than I wanted (67F w/
Rogue Pacman), but it ought to mellow with time.
-Kyle
In article <_%VSg.3915$o71.2633@newsread3.news.pas.earthlink.net >,
John Bleichert <syborg@earthlink.net > wrote:
>Hello All
>
>I've been trying to find info on what comprises a "general"
>winter-spiced ale w/o any luck. Is there a consensus on the topic?
>
>What do people spice their winter ales with? I'm thinking a basic
>brown ale with nutmeg, cinnamon and clove?? Should I get the clove
>from yeast?
>
>Suggestions welcome - tis the season and all that.
>
>JB
>
>
>-----------------------------------------------
>John Bleichert syborg@earthlink.net
>The heat from below can burn your eyes out!!
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Date: 28 Sep 2006 20:22:05
From: Scott Barron
Subject: Re: Winter Ale/Warmer suggestions
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On 2006-09-28, John Bleichert <syborg@earthlink.net > wrote:
> Hello All
>
> I've been trying to find info on what comprises a "general"
> winter-spiced ale w/o any luck. Is there a consensus on the topic?
>
> What do people spice their winter ales with? I'm thinking a basic
> brown ale with nutmeg, cinnamon and clove?? Should I get the clove
> from yeast?
>
> Suggestions welcome - tis the season and all that.
>
> JB
I don't think there's really a general definition. Mosher's "Radical Brewing"
gives a pretty good run down of spiced beers and provides lots of ideas and
a few recipes for brewing one of these. I'm getting ready to try out the
Christmas Ale from the book. BYO also has a nice article with some recipes
that are a little less crazy on the spices. You can read it at:
http://byo.com/feature/556.html.
Good luck
-Scott
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Date: 29 Sep 2006 11:53:07
From: OrganicVeggie
Subject: Re: Winter Ale/Warmer suggestions
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John Bleichert wrote:
> I've been trying to find info on what comprises a "general"
> winter-spiced ale w/o any luck. Is there a consensus on the topic?
My personal preference is to use a nice Belgian Strong Golden Ale
recipe as a base. The higher alcohol content seems a bit more warming
and appropriate here in Wisconsin where it tends to be nice and cold
outside around the holidays.
> What do people spice their winter ales with? I'm thinking a basic
> brown ale with nutmeg, cinnamon and clove?? Should I get the clove
> from yeast?
I like using cinnamon, nutmeg, allspice, clove and vanilla. However, I
found it was fairly easy to go overboard on the clove... same with the
vanilla. Just a touch of each to provide a faint hint of flavor and
aroma.
Just my 2 cents. :)
-Sean
---
I've had a perfectly wonderful evening. But this wasn't it."
--- Groucho Marx
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Date: 02 Oct 2006 18:51:50
From: John Bleichert
Subject: Re: Winter Ale/Warmer suggestions
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OrganicVeggie <organicveggie@gmail.com > wrote:
> John Bleichert wrote:
>> I've been trying to find info on what comprises a "general"
>> winter-spiced ale w/o any luck. Is there a consensus on the topic?
>
> My personal preference is to use a nice Belgian Strong Golden Ale
> recipe as a base. The higher alcohol content seems a bit more warming
> and appropriate here in Wisconsin where it tends to be nice and cold
> outside around the holidays.
>
>> What do people spice their winter ales with? I'm thinking a basic
>> brown ale with nutmeg, cinnamon and clove?? Should I get the clove
>> from yeast?
>
> I like using cinnamon, nutmeg, allspice, clove and vanilla. However, I
> found it was fairly easy to go overboard on the clove... same with the
> vanilla. Just a touch of each to provide a faint hint of flavor and
> aroma.
>
> Just my 2 cents. :)
>
> -Sean
> ---
> I've had a perfectly wonderful evening. But this wasn't it."
> --- Groucho Marx
>
Thanks for the suggestion, I like it. I've never made a Belgian style
before, maybe this is a good chance to try it out.
JB
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 02 Oct 2006 13:10:36
From: Scott L
Subject: Re: Winter Ale/Warmer suggestions
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Kyle wrote:
> Seasonals such
> as Sierra Nevada Celebration, Deschutes Jubelale, Redhook Winterhook
> don't use spices, or use just a minimal amount. Some may argue that
> the beers aren't really in the "winter warmer" category, but I don't
> think anyone will dispute that they're all very popular winter
> seasonals.
I'd point out that all of those are basically "strong pale ales" in the
American style (except maybe Winterhook, which I haven't tried but it
might be as well). Just brew a normal pale ale to a 25-33% higher OG
and IBU rating and you're getting close. Maybe a little more crystal
malt than usual, too.
Keep IBU/OG balanced, unless you're specifically shooting for something
more bitter. Like I said, these are more like amplified pale ales, NOT
IPAs.
Scott
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Date: 02 Oct 2006 20:20:33
From: John Bleichert
Subject: Re: Winter Ale/Warmer suggestions
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Scott L <scott-sp02@neuralnw.com > wrote:
> Kyle wrote:
>> Seasonals such
>> as Sierra Nevada Celebration, Deschutes Jubelale, Redhook Winterhook
>> don't use spices, or use just a minimal amount. Some may argue that
>> the beers aren't really in the "winter warmer" category, but I don't
>> think anyone will dispute that they're all very popular winter
>> seasonals.
>
> I'd point out that all of those are basically "strong pale ales" in the
> American style (except maybe Winterhook, which I haven't tried but it
> might be as well). Just brew a normal pale ale to a 25-33% higher OG
> and IBU rating and you're getting close. Maybe a little more crystal
> malt than usual, too.
>
> Keep IBU/OG balanced, unless you're specifically shooting for something
> more bitter. Like I said, these are more like amplified pale ales, NOT
> IPAs.
>
> Scott
>
After reviewing recipes on the internet I agree. I've been thinking of
moving outside the pale ale style to make a warmer though that's not
written in stone.
Pete's Wicked Winter always struck me as a spiced up brown porter.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 03 Oct 2006 07:17:10
From: OrganicVeggie
Subject: Re: Winter Ale/Warmer suggestions
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John Bleichert wrote:
> OrganicVeggie <organicveggie@gmail.com> wrote:
> > John Bleichert wrote:
> >> I've been trying to find info on what comprises a "general"
> >> winter-spiced ale w/o any luck. Is there a consensus on the topic?
> >
> > My personal preference is to use a nice Belgian Strong Golden Ale
> > recipe as a base. The higher alcohol content seems a bit more warming
> > and appropriate here in Wisconsin where it tends to be nice and cold
> > outside around the holidays.
>
> Thanks for the suggestion, I like it. I've never made a Belgian style
> before, maybe this is a good chance to try it out.
Here's an updated version of a 10 gallon recipe I have brewed a few
times in a couple different variations. It's basically a Belgian Strong
Golden Ale with spices.
Klausphyre
10 gal, assumes 77% efficiency
OG: 1.070, Expected FG: 1.012
IBU: 25, ABV: 7.6%
81% Pilsner (21.48 lb)
7% Munich (1.91 lb)
5% Biscuit (1.36 lb)
4% Torrified wheat (1.06 lb)
3% Belgian candi sugar (0.62 lb)
Mash at 150F for 90 minutes. Boil 90 minutes.
90 minutes - 0.91 oz Columbus 10.0% AA, 9.15 AAU, ~22.6 IBUs
15 minutes - 1.00 oz Styrian Goldings 4.0% AA, 4.00 AAU, ~2.4 IBUs
15 minutes - Irish moss
5 minutes - spices
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp pumpkin pie spice
Chill and pitch the yeast. After transferring to secondary, add the
following to each 5 gallon fermenter:
2 sticks cinnamon
1/2 vanilla bean, split
For yeast I originally used WY1187 Ringwood, but I'm not sure I would
do that again. It was interesting, but it really seemed to bring out a
clove note. Since then I used WY1388 Belgian Strong, but you could try
any of the following:
WY1388 Belgian Strong
WY1214 Belgian Ale
WY1762 Belgian Abbey II
WLP530 Abbey Ale
I'm thinking of trying the Pacman strain for the batch I'm brewing this
month. Your mileage may vary. :)
Hope this helps inspire you. :)
-Sean
---
I've had a perfectly wonderful evening. But this wasn't it."
--- Groucho Marx
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Date: 03 Oct 2006 15:15:02
From: John Bleichert
Subject: Re: Winter Ale/Warmer suggestions
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OrganicVeggie <organicveggie@gmail.com > wrote:
> John Bleichert wrote:
>> OrganicVeggie <organicveggie@gmail.com> wrote:
>> > John Bleichert wrote:
>> >> I've been trying to find info on what comprises a "general"
>> >> winter-spiced ale w/o any luck. Is there a consensus on the topic?
>> >
>> > My personal preference is to use a nice Belgian Strong Golden Ale
>> > recipe as a base. The higher alcohol content seems a bit more warming
>> > and appropriate here in Wisconsin where it tends to be nice and cold
>> > outside around the holidays.
>>
>> Thanks for the suggestion, I like it. I've never made a Belgian style
>> before, maybe this is a good chance to try it out.
>
> Here's an updated version of a 10 gallon recipe I have brewed a few
> times in a couple different variations. It's basically a Belgian Strong
> Golden Ale with spices.
>
> Klausphyre
> 10 gal, assumes 77% efficiency
> OG: 1.070, Expected FG: 1.012
> IBU: 25, ABV: 7.6%
>
> 81% Pilsner (21.48 lb)
> 7% Munich (1.91 lb)
> 5% Biscuit (1.36 lb)
> 4% Torrified wheat (1.06 lb)
> 3% Belgian candi sugar (0.62 lb)
>
> Mash at 150F for 90 minutes. Boil 90 minutes.
>
> 90 minutes - 0.91 oz Columbus 10.0% AA, 9.15 AAU, ~22.6 IBUs
> 15 minutes - 1.00 oz Styrian Goldings 4.0% AA, 4.00 AAU, ~2.4 IBUs
> 15 minutes - Irish moss
> 5 minutes - spices
> 2 tsp cinnamon
> 1 tsp nutmeg
> 1 tsp ginger
> 1/2 tsp pumpkin pie spice
>
> Chill and pitch the yeast. After transferring to secondary, add the
> following to each 5 gallon fermenter:
>
> 2 sticks cinnamon
> 1/2 vanilla bean, split
>
> For yeast I originally used WY1187 Ringwood, but I'm not sure I would
> do that again. It was interesting, but it really seemed to bring out a
> clove note. Since then I used WY1388 Belgian Strong, but you could try
> any of the following:
>
> WY1388 Belgian Strong
> WY1214 Belgian Ale
> WY1762 Belgian Abbey II
> WLP530 Abbey Ale
>
> I'm thinking of trying the Pacman strain for the batch I'm brewing this
> month. Your mileage may vary. :)
>
> Hope this helps inspire you. :)
>
> -Sean
> ---
> I've had a perfectly wonderful evening. But this wasn't it."
> --- Groucho Marx
>
Looks tasty. Where di you get this one from? Make it up?
Thanks - JB
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 03 Oct 2006 09:29:42
From: OrganicVeggie
Subject: Re: Winter Ale/Warmer suggestions
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John Bleichert wrote:
> Looks tasty. Where di you get this one from? Make it up?
I more or less designed it myself about six years ago. It was
originally inspired by a clone recipe for a Belgian Strong Golden ale.
Sadly, I've long since forgotten what the original beer was, let alone
where I found the clone recipe. :)
That said, I took the basic idea, looked at the style guidelines and
drafted a recipe for a pumpkin ale with roasted pumpkin and spices.
Although it failed as a pumpkin ale, I thought it had some real
potential for an alcoholic winter spice beer. So I ditched the pumpkin,
made some modifications to the grain bill, revamped the spicing
(ditched the whole cloves) and changed yeast strains. I won't claim
it's perfect, but it seems to work out fairly well. I haven't entered
it in any competitions, but all of my friends enjoy it enough that it
rarely lasts too long. *laugh*
The main thing I can recommend is not to go overboard with the spices
during the boil. You can always adjust the spicing in secondary. I just
add the spices directly, but you could also make an infusion with
alcohol (vodka would probably work well). In addition to varying the
spices, I also like varying the amount of Belgian Candi Sugar to
increase the alcohol warmth... mainly because I enjoy that effect in
mid January when the ground is covered in snow and the thermometer
reads -10F. :)
For example, you can bump the OG up to approximately 1.075, which would
lead to roughly 8% ABV, if you drop the Pilsener to 76% (21.6 lbs) and
increase the Belgian Candi Sugar up to 8% (1.78 lbs). That would
probably finish a touch drier, but would be pretty similar to the
original recipe.
Food for thought, I guess.
-Sean
---
I've had a perfectly wonderful evening. But this wasn't it.
--- Groucho Marx
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