Spice/Herb/Vegetable Beer - Holiday/Winter Special Spiced Beer (BJCP 2008)

Top 10 Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Reindeer Piss Holiday Ale	5 gal	0%	0	1.000	1.000		All Grain	4842
Pumpkin Ale	19.5 L	7.82%	18.7	1.073	1.013		All Grain	4149
BrickWarmer Holiday Red Spiced	5.5 gal	7.19%	42.86	1.072	1.017		All Grain	3744
Bakke Brygg Krydret JuleAle 2014 20 l Speidel	20 L	7.19%	36.88	1.074	1.019		All Grain	3727
Cold Mountain Variant Clone Mk 1	5.5 gal	6.43%	29.1	1.063	1.014		All Grain	3250
Justamere Pumpkin Chai Ale	5 gal	6.64%	0	1.068	1.017		Partial Mash	3022
Chai Tea #9	5 gal	7.26%	32.19	1.071	1.016		All Grain	2645
Cedar Gruit	3 gal	5.08%	38.92	1.052	1.013		extract	2584
Wet Kilt Gooseberry Grozet	5.5 gal	4.91%	15.33	1.052	1.015		All Grain	2240
jul 2024	20.5 L	7.61%	58.48	1.064	1.006		All Grain	2122

Newest Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tree Beer 2024	5.25 gal	5.87%	36.9	1.054	1.010		All Grain	72
Farmers Vanilla Porter	6 gal	6.1%	34.8	1.057	1.010		All Grain	76
Christmas Ale	5 gal	7.61%	39.05	1.076	1.018		All Grain	25
Superior Xmas Ale	5 gal	7.26%	27.49	1.074	1.018		All Grain	50
Fireside Spice Holiday Ale	5.5 gal	6.48%	31.64	1.066	1.017		All Grain	50
Holiday Season ALE!	5.5 gal	5.23%	32.4	1.050	1.010		All Grain	129
Superior Christmas Ale	5.5 gal	6.55%	32.09	1.069	1.019		All Grain	255
American Christmas Ale	5 gal	6.16%	52.24	1.061	1.015		All Grain	61
Pumpkin Ale	4.5 gal	5.66%	28.27	1.058	1.015		All Grain	53
Halloween	25 L	4.41%	59.12	1.040	1.007		All Grain	61

Fermentables Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	181	US	Grain	base malt	1.8°L	37	65%	11% - 98%
United Kingdom - Maris Otter Pale	128	United Kingdom	Grain	base malt	3.75°L	38	60%	8% - 95%
Brown Sugar	113		Sugar	sugar	15°L	45	7%	1% - 21%
Honey	91		Sugar	honey	2°L	35	9%	0% - 41%
Caramel / Crystal 60L	87		Grain	crystal malt	60°L	34	7%	0% - 17%
Flaked Oats	80		Adjunct	raw	2.2°L	33	7%	1% - 17%
American - Chocolate	76	American	Grain	roasted malt	350°L	29	3%	0% - 14%
Special B	66		Grain	crystal malt	115°L	34	4%	1% - 17%
American - Caramel / Crystal 40L	62	American	Grain	crystal malt	40°L	34	6%	2% - 20%
American - Roasted Barley	60	American	Grain	roasted malt	300°L	33	2%	0% - 15%

Hops Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	117	7	37%	2% - 100%
Magnum	90	15	49%	11% - 100%
East Kent Goldings	74	5	44%	11% - 100%
Fuggles	59	4.5	41%	9% - 100%
Northern Brewer	58	7.8	51%	7% - 100%
Willamette	55	4.5	41%	11% - 100%
Saaz	49	3.5	35%	7% - 100%
Mount Hood	34	4.8	36%	8% - 67%
Sterling	30	8.7	48%	8% - 100%
Columbus	29	15	40%	5% - 100%

Steeping Grains Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	19	American	Grain	roasted malt	350°L	29	22%	3% - 50%
American - Caramel / Crystal 40L	16	American	Grain	crystal malt	40°L	34	50%	17% - 80%
Caramel / Crystal 60L	13		Grain	crystal malt	60°L	34	58%	13% - 100%
American - Caramel / Crystal 80L	10	American	Grain	crystal malt	80°L	33	34%	5% - 83%
Belgian - Biscuit	9	Belgian	Grain	roasted malt	23°L	35	44%	21% - 73%
American - Roasted Barley	9	American	Grain	roasted malt	300°L	33	23%	4% - 100%
Special B	7		Grain	crystal malt	115°L	34	31%	13% - 67%
American - Caramel / Crystal 120L	7	American	Grain	crystal malt	120°L	33	35%	13% - 67%
American - Black Malt	5	American	Grain	roasted malt	500°L	28	21%	14% - 30%
United Kingdom - Chocolate	5	United Kingdom	Grain	roasted malt	425°L	34	33%	20% - 50%

Yeasts Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	111	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	69	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	50	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	28	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	25	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - London Ale 1028	18	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - London Ale Yeast WLP013	17	White Labs	Ale	Medium	Medium	71%	66°F	71°F
White Labs - California Ale Yeast WLP001	15	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	13	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - British Ale Yeast WLP005	8	White Labs	Ale	Medium	High	70.5%	65°F	70°F

Other Ingredients Used In Holiday/Winter Special Spiced Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	57	Fining	Boil	34%	0% - 100%
Nutmeg	50	Spice	Boil	13%	0% - 87%
Gypsum	46	Water Agt	Mash	11%	0% - 100%
Whirlfloc	36	Fining	Boil	27%	0% - 100%
Cinnamon	31	Spice	Boil	21%	0% - 97%
Cinnamon stick	31	Spice	Boil	37%	0% - 100%
Ginger	28	Spice	Boil	15%	0% - 100%
Allspice	26	Spice	Boil	14%	0% - 71%
Calcium Chloride (dihydrate)	26	Water Agt	Mash	10%	0% - 67%
Epsom Salt	21	Water Agt	Mash	4%	0% - 33%

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