Christmas Winter Warmer

[alwilson]

Hi Guys,

I've just started making plans for a Christmas Brew, seeing as I've enjoyed Young's Winter Warmer for the last couple of years, it seems fitting to replicate that with some spices, maybe a Youngs Winter Warmer/Christmas Pudding Hybrid.

So, starting with my base recipe I found on here that was posted from the Real Ale Almanac:

/*
MARIS OTTER PALE MALT 3628 gms
CRYSTAL MALT 333 gms
ENZYMIC MALT 140 gms
DARK SUGAR 953 gms

HOPS boil time 90 minutes 30 EBU
FUGGLES 59 gms
Add 20 gms GOLDINGS last 15 minutes
*/

And so here begins my confusion/questions:

1. If I want to spice this up, could (should?) I add mixed spice as mentioned in a previous post on here. Or am I better off adding 'chunks' of the source ingredients (nutmeg, cinnamon, cloves and so forth) - I want to achieve a clear beer.

2. What quantities of each should I use? I want to recognize the spices but also dont want them tattooed on my tongue either!

3. Regarding the Dark Sugar - does that go in during the boil the mash, or straight in the FV?


thanks all for your help
Alex

[Wolfy]

Given time the spice will settle and (in general) you'll get more flavour extracted from powdered mixed spice than chunks of stuff.
However, my preferred method is to create a tincture by soaking the spices in some vodka for a week or two, that way you can add it as a precise and measured dose.

1/2 to 1/8 of a teaspoon is a good starting point (assuming you add the spices individually in powdered form).

I usually add sugar to the boil to dissolve it more easily.

[Manx Guy]

Hi!

I'm also planning a winter spiced ale, and also plan to go down the 'tincture' route...

I'm going to add some Cinnamon (2tsp) a little orange peel and maybe half a tsp of mixed spice (the stuff used in fruit cakes)

I will be using an excess Coopers Dark Ale kit as the base and will add a kilo of DME & 2-300g dark unrefined sugar (& possibly some molasses)

Good luck & happy brewing!



Guy

[dave-o]

Hi Guys,

1. If I want to spice this up, could (should?) I add mixed spice as mentioned in a previous post on here. Or am I better off adding 'chunks' of the source ingredients (nutmeg, cinnamon, cloves and so forth) - I want to achieve a clear beer.

Use the fresh ingredients IMO. After all this is all-grain so why not keep it all as natural as possible?
Anyway, in my experience you can be pretty liberal with cinnamon sticks and root ginger. Cloves you need to be more careful with.
For a bit of a mulled wine flavour (not a lot) i'd go with
1-2 cloves
1/2 a nutmeg, splintered
1-2 cinnamon sticks
50g root ginger, cubed and frozen overnight

in boil for 15 mins.

As these are not powdered you won't have any issues with clarity.

You might also want to consider a couple of vanilla pods.

[alwilson]

thanks dave-o!

What does freezing the ginger do?

Alex

[dave-o]

Breaks down the cell walls. Not quite sure why that's a good thing, but it's the same with fruit.

[alwilson]

Wow. Thats really interesting. I make a Thai Coconut/Chicken soup and it recently has tasted better than previously. The only thing different was I am now using frozen Galangal over fresh galangal (though the frozen was bought fresh and the left over then frozen).

Anyway, thanks all for your help - I'm hoping this will be a delicious Christmas slurper!


Alex

[dave-o]

Honey is always good in a Christmas ale too IMO.

[alwilson]

super, I love honey in Ale
is that in place of the sugar? during the boil? any in the FV?

and what kind of quantities for 25 litres? Also - what type, I would assume that a clearer honey is better?

Alex

[dave-o]

Put it in about 10 mins from the end.

I used two jars last Christmas in a 23l brew. It had honey notes but was not overpowering. I used clear honey.