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> Celebration/Winter Ale Ingredients
GoodisBeer
post Sep 27 2011, 03:30 PM
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Stewart
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Iím not one to follow receipts and like jumping out there and doing stuff outside the norm (maybe it's my lack of experience, but hey it's fun), however I'd like to get this one right the first time. I have a question about some ingredients I haven't used before. I'd like to incorporate cinnamon, ginger and nutmeg into a holiday/Winter Ale. I've seen many different suggestions of amounts and wort addition times, including for the lack of better words, 'dry hopping' the ingredient in the secondary. I want a very subtle and not over powering flavor profile. I'd still like the malts and hops to be out front. I was thinking 1 cinnamon stick, one nutmeg whole, and 0.25 oz of ginger root. All added to the boil at 15 min for a 5 gallon batch. What are your thoughts? Thanks.
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TheProfessor
post Dec 7 2016, 10:11 PM
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I've always preferred more traditional winter/holiday ale...ie, NO spices.
If oyu are compelled to go the spice route, the only ting I can say is don't over do it.
Too much spice can turn a good winter warmer insipid. Same thing with "oak" character (and the two in combination can be downright disgusting of overdone)

The best commercial holiday beer in the past was Anchor's "Our Special Ale"...unfortunately it became a LOT less special when they decided to foul it with spices in the mid 1980s :-(
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