Batch #8 | Great Lakes Christmas clone
Brew Day: 11/17/12
Original Gravity: 1.074
Final Gravity: 1.019
I made this beer to give away as Christmas presents. I lost track of time so I put the ginger and cinnamon in right at 0 mintues and let it boil an extra 5 minutes.
Rating (1 - worst, 10 - best): 9
This was awesome. I will brew this every Christmas. We tasted it the real thing and the only noticable difference was mine tasted a little "hotter". Any suggestions on how to adjust that?
First Tasting on: 12/24/12
Great Lakes Christmas clone
Deep Amber color on the pour. Smells of sweet malt, ginger and honey. Tastes of strong spices first with ginger providing a sweet but drying flavor followed by cinnamon giving a gingersnap flavor. Tastes like Christmas.
- 0.08 lb Roasted Barley 0.59%
- 10 lb Pale Malt (2 Row) US 73.64%
- 1.00 lb Caramel/Chrystal Malt - 40L 7.36%
- 0.25 lb Special Roast 1.84 %
- Cascade (5 min) 0.50oz (3 IBU)
- Cascade (10 min) 0.65oz (7 IBU)
- Hallertauer (60min) 0.75oz (20 IBU)
- 1 Pkg London Ale (Wyeast Labs #1028)
- 1.25 lb Honey (on Flameout) Sugar 9.20%
- 1 oz Ginger Root (boil 5 min)
- 2 Cinamon sticks (boil 5 min)
- Preparation: Grind all grains
- Mash/Grains: Mash Profile: 60 min 154.0 F
- Boil: Bring wort to a boil and set timer for 60 mins
- Boil: 60min left in boil: Add 0.75oz Hallertauer (20 IBU)
- Boil: 10 min left in boil: Add 0.65 oz Cascade Hops (7 IBU)
- Boil: 5 min left in boil: Add 0.50 Casade Hops 3 IBU, 2 Cinnamon Sticks, 1 oz, Chopped ginger root
- Boil: On flameout 1.25 lb Honey 9.20%
- Preparation: Cool wort and move it to fermenter and add water to make 5 gallons. Aerate wort and pitch yeast.
- Fermentation: After 14 days move to secondary fermenter
- Fermentation: After another 14 days bottle/keg beer.
Tasted against the 2012 Great Lakes was very close. A bit more alcohol than the Great Lakes version. Great beer.
Recipe Brewing History
brewed by tom on 12/24/12
||Rating: 9 / 10