5 December 2009

posted by benjy edwards

Three days into the fermentation of the Christmas Ale and after the active fermentation had subsided, I thought it was time to add the spices.  So on Tuesday the 1st of December I added an ounce of grated ginger and a teaspoon of cinnamon to the primary.  I also dry-hopped the other half of the batch, with Galena and Target pellets.

Saturday it was time to rack the Christmas Ale.  The gravity sample read 1.010, so it has attenuated well, already reaching 1.010 from an OG of 1.062, (6.8% ABV).  I transferred it to a corny keg containing half a teaspoon of cinnamon and 1.5 ml of vanilla extract.  Steve and I sampled it on Sunday night and the cinnamon is dominant in the aroma and flavour, but this will likely mellow over time.  It is also possible that most of the  cinnamon stayed in the bottom of the keg after racking and was drawn in the first pint when tapped.   There is also a nice honey flavour to the beer, either from the honey itself or, more likely, from the honey malt.

I would have racked the other half of the batch on Saturday too, but I have no empty corny kegs at the moment, so it will have to wait until a keg gets emptied.

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