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Happy Caroler's Ale 2008 (Spiced English Barleywine)
English Barleywine • All Grain • 5.5 gal
You'll sing a tune after this one!
September 12, 2007 am 02:09am
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 10 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 8 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .25 lbs
Treacle
Treacle
Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.
- 1 oz
Vanguard - 4.9 AA% pellets; boiled 60 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 1 oz
Vanguard - 4.4 AA% pellets; boiled 60 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 1 oz
Vanguard - 4.4 AA% pellets; boiled 10 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- .5 oz
Saaz - 5.8 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Cinnamon (stick) - by weight Cinnamon Sticks (Crushed) (omitted from calculations)
Cinnamon (stick)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
- .5 oz
Ginger (fresh) - by weight Dried Ground Ginger (omitted from calculations)
Ginger (fresh)
Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.
- 1 oz
Orange Peel (dried) - by weight Dried Valencia Orange Peel (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 2 oz
Coffee (grounds) - by weight Ground Coffee (omitted from calculations)
Coffee (grounds)
From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.
-
Wyeast 1187 Ringwood Ale™
Wyeast 1187 Ringwood Ale™
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Notes
Mash at 152° for 60mins. The amounts for the orange peel and other spices are intended to be a guide. During conditioning I plan to add another orange peel and cinamon stick that I will sanitize in boiling water or steam before adding to my fermenter. Add coffee, orange peel, ginger and cinamon sticks to the mash. This will release the oils and some flavors into the wort. You may also want to add spices to the secondary. You may just want to wait to peel your orange ;)... Make sure all fermentation is complete before pitching the spices. You may actually want to make a small tea (a few cups) of the spices before adding in order to sanitize them. That is if you are a sanitary freak like me. This will also help to release the oils and flavors into the beer. Then just add all the tea and spices. Age 4+ weeks in secondary Enjoy!
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: B - English Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.094 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.021 | 1.018 - 1.030 | |
| Color: | 28.1 SRM | 8 - 22 | |
| Alcohol: | 9.6% ABV | 8% - 12% | |
| Bitterness: | 45.1 IBU | 35 - 70 | |
Discussion
Second Revision
2008-02-21 9:10pm
I was never happy with this recipe until now. It has been a continual project though I have not brewed it to date. I didn't want to put it in the pot until I was satisfied. I am very happy with this product. The beer is based on Samuel Adams "Old Fezziwig" winter specialty beer with a few modifications of my own. If you brew it let me know. Also if you have any experience with spiced beers let me know what you think of my proportions. Happy Brewing!
Just a tip
2008-02-22 10:38am
Hey man, I noticed in your recipe you are steeping Munich malt with your other specialty grains. Just wanted to let you know what you need to actually mash Munich, it won't self convert. You'll need to add a pound or two of base malt (like American 2-row) to your grains in order to get the sugars from the Munich malt. For example, you could decrease your extract by 1 lb. and add 2 lbs. of 2-row to your steeping grains and then steep them at 155F for 60 minutes. The enzymes in the 2-row will convert the Munich starch into sugar. This should improve the character of your beer even more. Cheers, looks like a tasty brew!
Changed to all grain
2008-08-11 3:08pm
Yea I have not yet brewed this but I plan on getting the supplies soon. I wanted to brew this last year but I never got around to it. I should put it in the fermenter now so it is ready for the winter. I agree with you on the munich it definatly has to convert but I didn't realize that when I first made the recipe because I was just starting out. Thanks for the info!
Getting bigger
2008-08-17 6:54pm
I am currently watching this recipe get bigger as I learn more and understand different techniques. This is certainly a winter warmer for sure. I am currently buying the supplies to make this beer with an anticipated drinkable date of December 7th, 2008. I just found the Ringwood ale yeast on www.northernbrewer.com so I am buying that up as well as their Vanguard hops. I hope that someone else out there is brave enough to attempt this monstrocity. I know there are bigger beers out there but this is certainly the biggest I am going to brew so far and the most complicated. Wish me luck! www.clarksvillecarboys.com
Brewed 8/24/08
2008-08-30 5:06pm
Everything came out great. I mashed at 155F with 2oz of Coffee, 1/4oz ground ginger, 1/4oz crushed cinamon sticks, 1/2oz Dried Valencia Orange Peel in the mash. I used 1/4lb or 1/2lb of treacle in the boil. I will have to check on what my hop additions were since my vangaurd was at 2 separate AA's, I know the IBU's were close, but when it was all said and done the wort was 1.094 and tasted cloyingly sweet, but that should mostly ferment out, with the essence of a ginger molasses cookie. If I was to brew it again, which I will next year, I would use fresh ginger root that I would grind or smash up along with fresh orange peel in the mash. I also think I would cut back the treacle a bit. I plan on doing a second yeast addition in a couple weeks with a lager yeast and dropping it to 50F until the 2nd week of November and then bottleing it. No keg for this one, its got to given as gifts!
A Great Brew
2008-12-30 3:16am
If you have no fear in brewing I would highly suggest brewing this recipe. When I do it again I plan on dropping the mash temperature down a couple of degrees (149-151) as the beer is pretty thick. I also think it could stand a little more bitterness but that could change with the lower mash temp. The amounts on the spices need to be upped as well. Possibly with multipule additions in both the mash and the boil. All in all it is a tasty, STRONG, enjoyable, balenced beer that will deffinatly have you singing! Don't forget to check out Happy Caroler's Ale 2009 which will be a Wee Heavy Heather Ale.
11-11-14
2014-11-12 12:16am
There has been a long road of brewing since I have made this recipe. A lot learned and a lot forgotten. Some, that are close to me, claim that it is the best I've made. This beer requires aging. It was much better year two than it was year one. Subsequent years showed signs of advanced aging such as depleted spice notes and some oxidation, but it was pleasant. The Happy Caroler's Ale was intended to be a series of releases in which I brew a different beer every year. After several iterations which were mildly successful I have decided to make this recipe the only recipe that I will brew once a year. I may modify the recipe slightly for future endeavors. I hope you try it.
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