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Tweak these Holiday Ales


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#1 neddles

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Posted 16 November 2015 - 01:33 PM

I have a couple of recipes put together that I want to get brewing soon so I can have them available over the holidays. Tell me what they are missing, how would you change them? Also I am looking for some thoughts about the D-180 Candi Syrup in the saison and what to expect flavor wise. I've used the D-45 and D-90 and really enjoyed what I got from them.  

 

In the second recipe I am considering a very small addition of like 3-4 oz of Honey Malt just for a little complexity and emphasis of the base malt. The spicing is the same as I used in the Hennepin-sh saison I made and they are subtle but I wouldn't be opposed to other suggestions for the spices. Thoughts?

 

2015 Christmas Saison

6 gallons

OG-1.069

IBU-28

SRM-21

 

69% Dingeman's Pils

14% MFB Munich

7% D-180 Candi Syrup

3.5% Sucrose (.5#)

3.5% Belgian Aromatic

2.5% Special B

 

Mash 147F/40 and 158F/20

 

Gr. Magnum at 60

14g Saaz @10

 

WY3726 Farmhouse Ale

 

 

Golden Spiced Ale

6 gallons

OG-1.075

IBU-25

SRM-5

 

100% Weyermann Floor Malted Pils.

 

Mash 147F/40 and 158F/20

 

Gr. Magnum @ 60

 

10g Strisselspalt @ 15 min.

10g Strisselspalt @  5 min.

 

6g sweet orange peel@10

6g coriander @10

0.7g Grains of Paradise @10

0.9g dried ginger root @10 

 

WY3725 Bière de Garde 

 

 

 



#2 armagh

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Posted 19 November 2015 - 12:21 PM

I am begining to experiment with galangal as a substitute for ginger (I live in a climate that allows cultivation of the rhizomes).  If your plan is to used dried ginger (powdered), give a thought to a comparable amount of galangal powder (Penzeys carries it).  Galangal is less sharp but far more floral - if you can get some, I don't think you'll regret the effort. 

 

Currently developing a recipe for what I am going to call a Thai Saison using galangal, kaffir lime leaves in the boil, and kaffir lime zest in secondary. 



#3 neddles

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Posted 19 November 2015 - 01:24 PM

I am begining to experiment with galangal as a substitute for ginger (I live in a climate that allows cultivation of the rhizomes).  If your plan is to used dried ginger (powdered), give a thought to a comparable amount of galangal powder (Penzeys carries it).  Galangal is less sharp but far more floral - if you can get some, I don't think you'll regret the effort. 

 

Currently developing a recipe for what I am going to call a Thai Saison using galangal, kaffir lime leaves in the boil, and kaffir lime zest in secondary. 

Interesting idea. I don't have easy access to a Penzey's where I live but I will next week while out of town over the holiday. I'm going to pick up some galangal up wether or not I end up using it in the beer. Hopefully the beer will be brewed before then but we will see.

 

ETA: Keep us posted on that Thai saison too. That sounds like it has some real potential.


Edited by neddles, 19 November 2015 - 01:25 PM.


#4 Poptop

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Posted 20 November 2015 - 07:08 AM

I think your first recipe is spot on in all respects. With number 2 I appreciate the modest amount of Strissel because I over did it at the end of a boil and it came through very pasture like. However I like the Strissel and that it is delicate.

Interesting thoughts on the Galangal. I have some reading to do.

#5 neddles

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Posted 20 November 2015 - 12:16 PM

 

I think your first recipe is spot on in all respects. With number 2 I appreciate the modest amount of Strissel because I over did it at the end of a boil and it came through very pasture like. However I like the Strissel and that it is delicate.

Interesting thoughts on the Galangal. I have some reading to do.


Actually I'm going to drop the 5 min Strisselspalt addition. Really want low hop character in this one.


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