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Brewchez' Holiday Ale
Noobs'R'Us wrote:
looks tasty. is this something that you generated from you sick, twisted mind or did someone clue you in to this? :-)
since i'm lazy, i don't mash. do you think a variation with extract would work just as fine? although, that is a pretty hefty amount of crystal used.
This recipe is something that has evolved with me since my first year of brewing. I have sort of modeled the final product towards Harpoons Winter Warmer. Then I started to play with the burbon to sanitize my spices without heat (loosing volitale oils in the process).
Theres a lot of crystal, but the bulk being crystal 40L isn't that bad. And its intentional to get a residual sweetness that balances against the spice. IMO. A really good ferment (that's why I use two vials yeast if don't have a cake to pitch on) still gives you a dry enough beer , despite the crystals.
My extract suggestion will work just fine as this recipe evolved from extract, into all-grain. I've only been brewing it all grain for the last two years. I would recommend crushing the grains, and steeping them without a bag in a separte pot in 1.5 gallons water at 140 degrees. Then get a collander with fine holes or laced with cheesecloth and strain them out into your brew pot. That way you'll get a maximum amount of flavor and color. Or just split all the grains into at least three bags so the grains are packed in to tighly. I recommend that for anyone who uses steeping bags for specialty grains.
Rubberchrist wrote:
I've got to do concentrated, since I have neither the space nor equipment for a full-sized.
Anyhow, thanks!
-R
You should be fine doing a concentrated boil. I would strain the grains like I recommended in a previous post. Add about 1/3 of the extract and start the boil, and do the hop additions. With 10 minutes left I would add the rest of the DME, return to boil and finish as you normally would.
Dump into a fermentor with top of water as cold as you can get it.
So I am recommending an "extract late" approach. This should help with the color and hop utilization.
based on how good brewchez's bitter recipe was and the fact that he obviously knows what he is doing, I think I'm gonna brew up this bad bow sometime this fall for the holidays!
You know something I have always wanted to do would be to brew this up without the spices and burbon. I guess it would be an Amber or something like that.
If I was to brew it up with out spices though I would increase the hops a bit and maybe use something with more citrus kick to it.
Anyhow, thanks for the vote of confidence BrewTown_Bill
I'll be firing up a version of it Friday the 31st. I'm pulling out the cinnamon and using a vanilla bean instead. I'll probably use Irish Ale yeast too, since I LOVE the smooth flavor that stuff has. Additionally, I offer my services as an "oak-chips-in-secondary" guinea pig 'cause oaky bourbon is almost as good as beer.
I'll post photos as I go!
-R
ps: What's the safest way to handle adding Vanilla Beans to a fermenter? I imagine a good soak in bourbon would do it, but any input will be appreciated.
I have no answer on the Vanilla beans, but I have a very related question about using REAL vanilla extract. Not the suff you buy at the local supermarket, but Mexican vanilla. Would using Vanilla Extract be a realistic and possibly easier alternitive?
Vanilla and Irish Ale yeast sounds like a good paring, let us know how it comes out.
Vanilla extract is definately possible, but plan to add it in secondary or at bottleing time. Extracts are very volatile, so if you add them at any point when the wort/beer is warm you'll lose most of the goodness as vapor.
Here's some thought's on vanilla......and chocolate.... http://www.maltosefalcons.com/tech/styl … porter.php
This came off the recipe for the Vanilla Porter I made and if you are using bourbon I'd just put it in there......
PROCESS NOTES
During your brew session, chop up five vanilla beans, and put them in a sealable glass bowl. Pour white rum (or another neutral sterilizing alcohol) into the bowl to just above the level of the beans. Seal the bowl and let sit during primary. Add the beans to the secondary fermenter before racking.
http://www.drydockbrewery.com/Recipes/U … fault.aspx
I would recommend beans over extract......even good extract
If you're going to use real vanilla, it should be pretty stable since it's mostly alcohol. I'd add it during secondary about 2 days before you plan to bottle. I imagine about 2 Tbl should do it for 5 gallons (try 1.5 Tbl first though.
-R
Allright, the kettle is on the boil as we speak. I modified the above recipe a touch to suit taste and batch size.I'll sample the bourbon before secondary and make the oak decision then.
6 lb DME (3 lb @ boil, 3 lb @ 40 Mins)
1.5 lb Crystal 40
1 lb Crystal 60
2 oz. crystal 120
2 oz Chocolate malt
1 tsp Gypsum @ boil
1 oz Magnum @ boil (couldn't get Nugget)
1 oz Magnum @ 45 Mins
1 tsp Irish Moss @ 45 Mins
WLP Irish Red Ale Yeast
4 oz. Oak Chips
1 Vanilla Bean
8 oz. Blended Whiskey
1/8 tsp Nutmeg