How to brew a delicious SPICED HOLIDAY ALE ready in time for Christmas!
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 for 5 gallons, your efficiency may vary:
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%)
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.
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.
0:00 Intro and welcome
0:17 Beer description and approach
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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Music provided by Epidemic Sound
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