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HerbalJoe's Winter Wonderballs
Seasonal/Winter Specialty Spiced Beer • All Grain • 7 gal
Warming holiday beer brewed with Maple Syrup.
October 7, 2007 pm 06:13pm
5.0/5.0 0 ratings
Ingredients (All Grain, 7 gal)
- 16 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .5 lbs
Belgian Special B
Belgian Special B
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 3 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 1 oz
Magnum - 13.1 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2 oz
Fuggle - 4.8 AA% pellets; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Crystal - 3.2 AA% pellets; boiled 10 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 2 oz
Crystal - 3.2 AA% pellets; boiled 0 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Add .65 oz. Magnum hops to mash. Single infusion mash at 149F for 90 minutes. Boil 120 minutes. Final hop addition is done with HopBack. Ferment at 67F. *Note: Replace the American Chocolate Malt with Pale Chocolate Malt. (BeerTools does not have an option for Pale Chocolate.)
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.015 | 0.995 - 1.035 | |
| Color: | 24.8 SRM | 1 - 50 | |
| Alcohol: | 8.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 58.1 IBU | 0 - 100 | |
Discussion
Brewed 10/6/07
2007-10-07 6:16pm
Brewed it up on 10/6. Got up nice and early and finished up around 2PM. Used a HopBack to add the final addition of aroma hops. The counterflow chiller was able to get the wort down to about 80 deg. so I let it chill overnight in my cold room. By morning it was 65 deg and I decanted a 2 liter starter of WLP001 and pitched the yeast cake. ROCK AND ROLL. #20
HJ
2007-10-07 8:20pm
Is it ready yet?
No.
2007-10-08 1:51pm
No.
Still rocking
2007-10-11 12:08pm
Still vigorously fermenting with about 3 inches of krausen bubbling and churning like some sort of alien being. Yeast is visibly having a party and swirling wildly.
Holy sheet...
2007-10-18 12:06am
Wow! Got a taste of this tonight and it's strong! Lots of full flavors popping out everywhere, hard to even describe. Has a very "round" flavor which has lots of body to it. The alcohol is somewhat apparent as well, and warms as it goes down. Going to have to describe it more later, too buzzed to coherently analyze it... it's great though :)
Bottled 10/21/07
2007-10-22 1:10am
Bottled it tonight. Everything looks good so far. Tons of alcohol and flavor. 1.015.
This recipe and then some...
2007-12-02 11:36pm
Hi. I brewed your recipe yesterday, but I used it as the base beer for a spicey holiday ale. I also added 1/2 tsp. ground ginger, 1/2 a vanilla bean, 1 oz dried bitter orange peel, and 3/4 tsp of fresh ground cardamom. O.G. was 1.058. She's rockin' away. Hope to have it ready in time for Christmas! I think I made your nut brown recipe previously. That one is all bottled up and tastes great! It's a little sweet and doesn't quite have the roasty notes I was looking for, but I remember I couldn't get one of the dark malts you had listed for your recipe, so I had to increase the Special B or something to try to compensate. Anyway, it's extremely drinkable, and the wife digs it! Be well, --Matt
This recipe and then some...
2007-12-02 11:36pm
Hi. I brewed your recipe yesterday, but I used it as the base beer for a spicey holiday ale. I also added 1/2 tsp. ground ginger, 1/2 a vanilla bean, 1 oz dried bitter orange peel, and 3/4 tsp of fresh ground cardamom. O.G. was 1.058. She's rockin' away. Hope to have it ready in time for Christmas! I think I made your nut brown recipe previously. That one is all bottled up and tastes great! It's a little sweet and doesn't quite have the roasty notes I was looking for, but I remember I couldn't get one of the dark malts you had listed for your recipe, so I had to increase the Special B or something to try to compensate. Anyway, it's extremely drinkable, and the wife digs it! Be well, --Matt
Sounds good
2007-12-03 11:55am
Glad to hear you gave this one a try, the spices sound great. Did you include the maple syrup as well? My version of this beer turned out very high in alcohol, a bit over 8%. It tastes great and continues to improve with age. The maple syrup gave it a really nice rich complex flavor. It doesn't taste "maply" exactly, but you can tell the flavor is from the syrup. The only issue I ran into was that it ended up being a little under carbonated, which I think is because the alcohol killed off all the yeast - probably should have added a little yeast when I bottled. I still have most of this batch aging at about 50 deg. right now since it just seems to get better the longer I wait. Glad you enjoyed the brown ale as well. I actually just brewed another brown this weekend (a recipe from Mike McDole). Should be interesting to compare the two. Cheers!
Rock on....
2007-12-04 10:04am
Cool...My OG was low because I used extra sparge water and wanted to get all those sugars out of there. I should have boiled it longer to get some of that water out of there. And I did NOT use maple syrup. I figured there's enough going on in this beer already, what with my spice additions. Complexity is good, but to a point. One question I did have--why do you add hops to the mash? I did it just because it was in your recipe, but what's the thinking behind that? Thanks! --Matt
Yeah
2007-12-04 3:07pm
Yeah man, I agree that with those spices it was probably best to leave the syrup out, good call. As for the mash hops, I have noticed a few other people doing this and their explanation is that it contributes a more smooth bitterness as well as making the hop character a little more complex. Plus it's kind of fun and makes the mash smell really good :) I would say that adding mash hops adds about 75% as much bitterness as regular 60 minute boil hops would. So, to make things more interesting if you had a recipe that called for 2 oz. at 60 minutes you could reduce that to 1 oz. and then add 1.25 oz as mash hops and achieve similar bitterness, but it should be smoother and more complex.
Good tip
2007-12-04 9:18pm
Good tip on the mash hops. Thanks! --Matt
syrup addition
2008-09-18 6:18pm
joe; when do you add the syrup??? thanks
Syrup
2008-09-18 10:06pm
I added it with about 5 minutes left in the boil. In retrospect, I would recommend adding it once the beer has been fermenting for a couple of days. Ideally, add it once the fermentation is about 75% done. You can heat up the syrup before hand to sanitize it and then just dump it in the fermenter. This will help the beer to attenuate fully.
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