12 December 2009

posted by benjy edwards

We cleared two corny kegs this week, the Allium IPA and the first half of the Harvey’s Best Bitter, so now there was capacity to keg the other half of the Christmas Ale batch, which we are calling Boathouse Winter Ale.  We dry hopped the primary in place of the spices that went into the Christmas Ale, and it got a further dry hop in the keg of more than an ounce each of Willamette and some home-grown Galena from our friend Brian in Portland.  Final gravity was the same as the Christmas, at 1.010.

We tapped the Christmas Ale this weekend and both the cinnamon and ginger are coming through nicely, with honey in the background.  The cinnamon is dominant right now, but will likely become incorporated with the rest of the flavours over time.

Comments are closed.