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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

% 	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

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

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)

WYeast 1084 Irish Ale

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.
Brewer's log (view full log)


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