Sunday, January 2, 2011

Holiday Ale

For the holidays this year Jen and I decided to make a holiday spiced ale for our friends and family. We wanted to make it like an English old ale but with spices. This is not by any means a new idea we just wanted to make a good beer for folks to enjoy. One of my favorite winter seasonals is Full Sail's Wassail and that was sort of what we went for with the base beer. Jen was in charge of picking the spices. Below is our ingredient list.
Thomas Faucet Maris Otter, Munich, C-60, Special-B, Chocolate malt, Chocolate Wheat malt, and Black Patent.
For Bittering hops we went with Nothern Brewer. We then did a 15  minute Mt. Hood addition, a 5 minute Willamette addition, and a Liberty addition at flame out.
The spices were all added at 2minutes before the end of the boil and they were, cinnamon, nutmeg, ginger, and allspice. We used Wyeast 1968 ESB yeast.
In the end the beer turned out well. Of course I would change a few things, but for a first time brew it's good. It reminds me of either gingerbread or apple pie. It's a nice drinkable beer.
We took a nice "family" photo to go along with the bottles we are handing out.
Below are some photos of the yeast dump and the keg transfer.

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