Golden Ale

Winter is here and so is the time to lager great beer. I do like to lager during the winter months, due to the cooler temperatures. Making the big beers during the winter is just as much as fun as drinking them. I do however like to enjoy the traditional golden ale recipes to change it up a bit. I like to change up my golden ale recipes from time to time. I especially like adjusting the type and amounts of hops I use. Sometimes I like the hop bitter ales and then I shoot for the hop flavor without the bite. I used a Simcoe hop for the first time in this recipe and I really enjoyed the results. I had heard that Simcoe hops were full of flavor and bite and made an all around great finish no matter how you used them. This paticular ale had a honey taste with a great hop finish and low bite. This recipe has put this golden ale into my all time favorites. I will brew this quite often during the year to ensure I have plenty on tap. I hope you enjoy this one as much as I do. PROST!!!

Golden Ale November 2012 - Blonde Ale (6B)

Brewer:	Steve
Date	11/21/2012

Batch Size	10.500 gal	Boil Size	11.750 gal
Boil Time	60.000 min	Efficiency	80%
OG	1.063	FG	1.019
ABV	5.7%	Bitterness	29.9 IBU (Tinseth)
Color	6.4 srm (Morey)	Calories (per 12 oz.)	209

Fermentables

Total grain: 22.594 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Caramel/Crystal Malt - 10L	Grain	16.000 oz	Yes	No	75%	10.0 srm
Honey Malt	Grain	16.000 oz	Yes	No	80%	25.0 srm
Pale Malt (2 Row) US	Grain	17.000 lb	Yes	No	79%	2.0 srm
Pilsner (2 Row) Bel	Grain	3.000 lb	Yes	No	79%	2.0 srm
Munich Malt - 20L	Grain	9.500 oz	Yes	No	75%	20.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Cascade	6%	1.000 oz	Boil	30.000 min	Leaf	6.2
Centennial	10.5%	1.000 oz	Boil	60.000 min	Leaf	14.1
Fuggles	4.5%	1.000 oz	Boil	15.000 min	Leaf	3.0
Simcoe	13%	0.750 oz	Boil	15.000 min	Leaf	6.5

Misc

Name	Type	Use	Amount	Time
Irish Moss	Fining	Boil	2.000 tsp	15.000 min

Yeast

Name	Type	Form	Amount	Stage
Wyeast - Ringwood Ale	Ale	Liquid	0.528 cup	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
	Temperature	---	---	152.000 F	60.000 min

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Glühwein recipe

There are a whole lot of people missing out on the Glühwein (Mulled Wine) experience. Recipes have been passed down through generations of many families from all cultures. We developed our love for Glühwein while living in Germany, and knew we would forever make this our winter tradition. The winter festivals in Germany were awesome and full of great fun, food and drinks. We went to as many winter festivals and Christmas markets as we could; experiencing all they had to offer.

Glühwein is a great way to enjoy wine during the winter and especially during Christmas with friends, family or snuggled up with the one you love. You can flavor it to your own taste. We like ours to have an orange spice flavor that hits your nose as you raise your cup and follows across your taste buds as you enjoy that oh so great wine.

Our recipe is simple:

750ml Bottle of semi-dry red wine (one of your favorites works best)

1 Large orange (sliced or halved)

12 Whole cloves

3 Cinnamon sticks

4oz brandy (we use Paul Masson Grande Amber)

3Tbsp Sugar

The how to:
1. Pour wine into a sauce pan,

2. Cut orange in slices or halves. We like to cut them in half and squeeze the juice into the wine within the pan.

3. Add 3 cinnamon sticks, cloves (stab them into the orange to keep them out of your cup), brandy and sugar in the wine. A mulling bag can be used to keep all the spices together if desired.

4. Heat to simmer (5 minutes) and then reduce to low.

5. Serve and enjoy.

 

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