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Archive for October 9th, 2008

New Fezziwig Ale, Take 2

Posted by ebrius on October 9, 2008

While I still have the taste fresh in my mind, I figured that I would draw up a second draft of my Christmas Ale, even though this won’t be brewed for probably a year or so:

8lb   Dry Light Malt Extract

.75lb CaraPils
.5lb  Canadian Honey Malt
.5lb  Crystal Malt (80-L)
.25lb Crystal Malt (120-L)

.5oz  Cascade    @ 60
.5oz  Chinook    @ 60
.5oz  Chinook    @ 30
.5oz  Willamette @ 30
.5oz  Willamette @ 10
1oz   Willamette @ DH

All Steeped for 30 minutes after flame out
1 oz Ginger, Grated
3 Oranges, Peeled and Quartered
5 Cinnamon Sticks
3 Whole Nutmegs
4 Whole Cloves

1 tsp Irish Moss @ 15

Wyeast American Ale II 1272

Priming Sugar:

OG:  1.076, FG: 1.019, ABV: 7.7%
IBU: ~55
SRM: 12

Edit: I decided to take out the two pounds of honey and replace it completely with DME, this raises the ABV a little bit, which then lowers the IBUs, color stays about the same

Edit 2: I’m thinking of adding a little vanilla to this, or maybe oak age it to try something a little different.


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Update: New Fezziwig Ale

Posted by ebrius on October 9, 2008

I moved my Christmas Ale into the secondary last night, and I have to say, the results from the beer are interesting.
1) Its darker then i would have wanted, its more of a dark brown and I would have liked more of an amber color. Next time I will probably not use any Black Pentant (or less then .5lb) and use a light DME as a base instead of a dark DME.
2) The aroma is amazing, it smells like Christmas. The combination of the Chinook and Willamette hops with the spices is heavenly.
3) The taste, and I know it hasn’t aged yet, is OK. Next time I will definitely add some more hops for bittering, maybe .5oz of Cascade or so. I’ll probably use more cinnamon, and maybe cut the ginger.

All that being said, I am very pleased with this beer so far, it got down to the exact gravity I wanted (1.020), and the beer was surprising clean, its amazing how much of a difference liquid yeast makes over dry yeast.

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