For the past five or six years I have been tweaking my Holiday Ale. This year came close to what I would like it to be but I think I would like it just a tad sweeter. I am planning on cutting the cinnamon sticks in secondary. Here is the recipe.
Mash in 14 qts.
7lbs. two row
1.25 wheat
.5 special B
.5 rye
2 oz. carafa
Mash 155 degrees for 60 minutes
168 degrees for 10 minutes
Sparge 6 gl. at 180 degrees
At 60 .5 oz. cascade
At 15 .75 Northern Brewer
2 tsp irish moss
At 5 spiced tea
The most obvious answer is to up your OG quite a bit with more malt. I don’t know if the rye is doing much at such a small amount, I would drop it or bump it up to 15% or so. I’m also not sure about the wheat but it sounds like you are not trying to change the overall recipe too much.
If you do up the gravity I would use a more assertive bittering addition.
Right off the bat, for a Christmas ale, I would add some crystal malt. Maybe 1/2-1# of Crystal 40-60. This will increase your mouthfeel, body, add caramel sweetness, as well as slightly boost your final gravity which can all lend to a “sweeter” beer.
I would also swap out the basic 2-row for a base malt with a bit more character. Think Maris otter or Golden Promise to help add some rounder, fuller malt notes. Besides that, i think it sounds delicious.
Pete,
My thoughts on the rye and wheat were to give the ale a smoother mouthfeel. I think you are right however I could have added more. In my Pumpkin ale I used 3 lbs of wheat and .5 rye and it was very silky.
I get a very smooth mouthfeel from 10% flaked oats.
When I think of ‘Christmas Ale’, I think of something with moderately high ABV. I would up your grain amounts and possibly use a less attenuative yeast.
Honey is highly fermentable and will likely decrease body with none of the honey sweetness remaining. You are looking for a higher FG so crystal malt, yeast selection, higher mash temp are your friends.
