| BJCP Style | Christmas/Winter Specialty Spice Beer - 21B |
|---|---|
| Type | All Grain |
| Profile | Aroma: A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, spruce trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting. Appearance: Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often offwhite to tan. Flavor: Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate. Mouthfeel: A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects. |
| Batch Size | 12.0 L |
| Mash | 66.0° for 75.0 min |
| Boil Time | 60.0 min |
| Efficiency | 78.0 % |
| IBU | 23.9 IBUs |
| EBC | 38.2 EBC |
| OG | 1.055 SG (Est. 1.051 SG) |
| FG | 1.011 SG (Est. 1.008 SG) |
| ABV | 5.8 % (Est. 5.7 %) |
| Std drinks | 1.5 per 330ml stubby 3.4 per 750ml longneck 1.3 per middy 1.9 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Pale Malt, Traditional Ale (Joe White) | 1.00 kg | 5.9 EBC | 38.61 % | |
| Gladfield Pilsner Malt | 0.50 kg | 3.8 EBC | 19.31 % | |
| Caramunich Malt | 0.25 kg | 110.3 EBC | 9.65 % | |
| Carared | 0.25 kg | 39.4 EBC | 9.65 % | |
| Brown Malt | 0.25 kg | 128.1 EBC | 9.52 % | |
| Special B Malt | 0.10 kg | 354.6 EBC | 3.86 % | |
| Maple Syrup | 0.25 kg | 69.0 EBC | 9.52 % | |
| Total grain bill | 2.59 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| German Tradition | 11.00 g | 40.0 mins | Boil | 4.5% |
| East Kent Goldings (EKG) | 8.00 g | 10.0 mins | Boil | 3.5% |
| East Kent Goldings (EKG) | 8.00 g | 0.0 mins | Boil | 3.5% |
| German Tradition | 8.00 g | 0.0 mins | Boil | 4.5% |
| Total hops | 35.00 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 0.26 Items | 15.0 mins | Boil | Fining |
| Cinnamon Stick | 20.00 g | 5.0 mins | Boil | Spice |
| Nutmeg | 0.50 tsp | 5.0 mins | Boil | Spice |
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| US-05 - Safale American | DCL/Fermentis | Ale | 76.5 % | 15.0 C - 23.9 C |
| #2002 29/02/20 Brew day OG: 1.042 OG +300g dex: 1.055 02/03/20 Pitched yeast @ 16deg 10/03/20 Bottled, 1tsp sugar -11 x 750ml Longecks -1 x 330ml stubbies =8.58L |