Holiday Ale
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By Matt Margeson in Beer Recipes Published: Thursday, 10 January 08 - 09:25 PM (GMT -07:00) Last Updated: Tuesday, 15 January 08 - 01:44 PM (GMT -07:00) |
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Alright, we know the holidays have passed but Nicole is a firm believer that holiday ales are best enjoyed during ski season and why not? Everything at Christmas time is already rich, spiced, and heavy so the ale gets lost in the crowd. After a long day of skiing, however, you can really sit back and enjoy the full, deep, warming flavors of holiday ales while taking in the snow covered mountain views.
Skiing is one of the best parts about living out in Colorado, and I find that most folks on the slopes are fairly laid back. Not this guy though... http://www.thedenverchannel.com/news/14897687/detail.html. So here's to you guy who got knocked over by an 8 year old and thought that the proper response was a lawsuit. Maybe if he'd had a homebrew he'd have been in a better mood. As we brew this beer and keep posting updates with new pics I'll keep following this case with updates on its status and commentary.
Since we've already posted details about the brewing process, from now on we'll just be putting up the ingredients and basic instructions.
Our
7lbs plain light malt extract
1 lb clover honey
½ lb crystal malt
2 oz black malt
2 oz Cascade hops (boiling)
½ oz Saaz hops (finishing)
1 oz grated ginger (we grated 2 inches of a piece about as thick as my finger)
6 in cinnamon stick
3 allspice balls
5 cloves
1 vanilla bean (broken in to pieces since ours was dry, otherwise slice in half lengthwise)
1 whole nutmeg, cut into 3 or 4 pieces
3 orange peels, grated
1 lemon peel, grated
American-ale type yeast (we used
Simmer grains for 30 minutes at 150-160 degrees. Add malt extract, honey, and Cascade hops and boil for 60 minutes. Add all the the spices and citrus zest and boil for 8 minutes. Add in the Saaz hops and boil for 2 more minutes. Follow the rest of the brewing process and get ready to enjoy some holiday flavor.
Our holiday ale grain blend.
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