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wassail - what do you think?

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astrivian:
I like trying to brew weird stuff. This one is called Waes Haeil!! Which is Middle English for "Be Well." It became the modern English word wassail, which means a celebratory drink made with spices and usually wine or beer. So, i was going to try brewing one. This is what i was thinking for a 5 gallon batch.

OG: 1.095
FG: 1.021
ABV: 10%
IBU: 7.8

Grain Bill

Munich II -- 3 lbs
Crisp English Crystal 65 -- 1 lb
Special B -- 1/2 lb
Roast Barley -- 1/2 lb
Light LME - 8 lbs
Light DME -- 1 lb (for the starter)

Hops
UK Golding  1 oz  (30 min from end)

And here is the weird part:
Carmalized Granny Smith apples (2)
Cinnamon Stick 1/2
Nutmeg (not sure how much)
Cloves (not sure again)

Yeast: WLP060 American Ale Blend (not sure on this).

What do you all think? Have you tried something like this before and if so what tips do you have?

thanks

ipaguy:
I might go a little lighter on the roasted barley, maybe 4 oz.  I just put a fruit stout in primary that had 4 oz each of roasted barley, de-bittered black malt, & extra dark (160L) crystal.  Tastes fantastic so far.  I also like an Irish ale yeast (Wyeast 1084) for this kind of recipe.

dmtaylor:
Looks really tasty!  Special B is also a bit much -- take 'er down to more like 0.25 lb.  Also I personally would use more apples, or I might use cider as part of the brewing liquid instead of water.  I do this with my harvest apple ale -- about half the "water" is actually fresh pressed apple cider.  Yum.  You wouldn't need to use that much, but consider the idea of it.

brew_in_stl:
Interesting idea!!

I would have to echo a couple of the comments here...as a tinkerer of recipes myself, I like the thought of this:

Munich II -- 3 lbs
Crisp English Crystal 65 -- 1 lb
Special B -- 1/4 lb
Roast Barley -- 1/2 to 3/4 lb
Light LME - 8 lbs
Light DME -- 1 lb (for the starter)

Hops
UK Golding  1 oz  (30 min from end)

At 5 minutes left in boil (or secondary), add:
Cinnamon TWO sticks
Nutmeg (1 oz. fresh ground)
Cloves (1 oz. cracked)

Chill, add to fermentor with 1 gallon (or 2) Apple Cider (fresh pressed or store bought - NO POTASSIUM SORBATE).  Water to fill to five gallons

Yeast: Wyeast 1084 Irish Ale OR Wyeast 4766 Cider

Again, these are just my thoughts and suggestions (take them as you will)!

Good luck and keep us posted!  ;D

alikocho:

--- Quote from: astrivian on November 02, 2010, 07:46:01 AM ---I like trying to brew weird stuff. This one is called Waes Haeil!! Which is Middle English for "Be Well." It became the modern English word wassail, which means a celebratory drink made with spices and usually wine or beer.


--- End quote ---

Where I come from in the UK, wassail is associated with cider. This might be because I live in the West Country and cider is the 'national drink', but we have festivals that revolve around it that happen in the spring. Traditionally, some cider is poured at the base of trees in order to ensure a good harvest that year.

I guess the apple in your recipe reflects the cider aspect.

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