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  • Lochac Mid Winter Crown 2018
  • Blog
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    • Historical Drink - Other >
      • Kumiss - A Discussion thereof.
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      • Baron Giles' Waters
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      • Christmas Beer
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      • Farmhouse Style Ale #1
  • Food Articles
    • Historical Food - Mongol/China >
      • Hu Szu-Hui >
        • Muslim Beans
        • Eggplant Manta
      • Ni Tsan >
        • Yellow Bird Buns
        • Honey Stuffed Crabs
        • BBQ Pork
        • Green Prawn Rolls
    • Historical Food - Middle Eastern >
      • Dressed Eggplant - Badhinjan mahshi
      • Lentils - Guiso de Lentejas
    • Historical Food - Renaissance Europe >
      • Almond Macaroons
      • Angel Food
      • Mushroom Pastries
      • Cremonze Tart
      • Chicken Pumpes
    • Historical Food - Roman >
      • Pork and Spelt Sausage
      • Ham and Figs in Pastry
    • Feast Allergy Management in the SCA
    • River Haven March Baronial - Russian Menu
  • About
  • Lochac Mid Winter Crown 2018

Christmas Beer

Time: Modern but inspired by Medieval Style Spiced Beers
Author: Master Drake Morgan (Craig Jones) and Duke Alaric of Bangor (Stephen Parsons)
It's not Christmas for me without making a Christmas Beer.  Make it at Christmas, nice and strong, and bottle it to open in June and July when it feels properly like Christmas weather in Australia.

We went for a nice simple Old Ale recipe and decided to add a heap of macerated fruit and spice to the secondary.
Ingredients - Stage 1:

  • 5 Kilograms Maris Otter Ale Malt, Thomas Fawcett's Floor Malted,
  • ​1 Kilogram Brown Malt, Thomas Fawcett's Floor Malted,
  • 280 grams Toffee Malt, Gladfields,
  • 45 grams East Kent Goldings Hop Pellets, added at 60 minutes.
  • 1 Whirlfloc Tablet at 15 minutes,
  • 1 package S-04 SafAle English Ale, added after cooling and in fermenter.
 
  • Mash Malts with a full-bodied English Ale Mash Schedule.
  • After mashing, boil wort for 90 minutes.
  • Add hops at 60 minutes.
  • Add Whirlfloc at 15 minutes.
  • On finishing 90 minute boil, cool and add wort to sanitised fermenter.
  • Add Yeast.  
  • Start Stage 2 whilst Stage 1 is fermenting.
  • When stage 1 has finished primary ferment, rack and add stage 2 to stage 1.

Ingredients - Stage 2:
  • 500ml Aqua-Vitae (Vodka - 40% alc)
  • 500ml Malaga Sack (any decent Sweet Sherry will do, Pedro Ximenez if your feeling flash as)
  • 600g Raisins, sliced
  • 200g Currants
  • 200g Dates, sliced
  • 200g Figs, sliced
  • Zest of 4 Oranges
  • 10g of Mace Blades, bruised
  • 10g Dried Ginger
  • 6 Cloves, Bruised
  • 1 Large Stick of Cassia, Broken up and Bruised
 
  • Add all ingredients together and macerate for 2 weeks in a wide-mouthed glass jar.
  • Add to beer secondary.
Picture
BeerSmith 2 Beer Profile.
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