Holiday(ish) Ale 2008
This one was tasty, and I'm definitely considering brewing it again—hopefully this time with a little more time to age. It's a dark beer, but not overwhelmingly so. The spices also help with the drinkability, adding a refreshing quality without overloading the senses. I brewed this one so that it was just starting to be ready Thanksgiving 2008, and was really more properly aged by Christmas that year. I really don't think I'd change anything about this recipe on the next go-around.
.rec file Anticipated OG: 1.067 Actual OG: 1.071 Anticipated SRM: 20.8 Anticipated IBU: 23.2 Grain/Extract/Sugar % Amount Name Origin Potential SRM 58.8 7.50 lbs. Pale Malt(2-row) America 1.036 2 11.8 1.50 lbs. Biscuit Malt Great Britain 1.035 35 11.8 1.50 lbs. CaraPilsner France 1.035 10 7.8 1.00 lbs. Briess DME- Gold America 1.046 8 7.8 1.00 lbs. Honey Malt Canada 1.030 18 1.0 0.13 lbs. Chocolate Malt Great Britain 1.034 475 1.0 0.13 lbs. Black Patent Malt Great Britain 1.027 525 Hops Amount Name Form Alpha IBU Boil Time 0.50 oz. Cascade Whole 5.75 11.9 60 min 0.25 oz. Styrian Goldings Whole 5.25 5.4 60 min 0.25 oz. Styrian Goldings Whole 5.25 2.8 30 min 0.50 oz. Cascade Whole 5.75 3.2 15 min Extras Amount Name Type Time 0.10 Oz Coriander Seed Spice 10 Min.(boil) 0.10 Oz Irish Moss Fining 15 Min.(boil) 0.25 Tsp Allspice Spice 10 Min.(boil) 0.25 Tsp Lemon zest Fruit 10 Min.(boil) 0.25 Tsp Cinnamon Spice 10 Min.(boil) 0.10 Oz Cloves Spice 10 Min.(boil) Yeast WYeast 1084 Irish Ale Directions Mash for 90 minutes in the low- to mid-150s. Make sure you give this beer a long time in the secondary (or primary, if you don't use a secondary), AND a long time to mature in the bottles. At a bare minimum, one month bottle conditioning, with at least one week as cold conditioning. Three months aging would be ideal, with a few weeks cold conditioning.