Denard Brewing

Better brewing through science.

Christmas Spice BOMM

Christmas Spice BOMM - 1 gallon

This recipe is loosely based on wayneb's Christmas Spiced Metheglin with a BOMM twist. I believe credit should be given where it is due. 

I wanted something Christmas-sy (it's a word now) quick, so here we go:

Christmas Spice BOMM - 1 gallon

1. Start by making 2 cups of tea using the following massive list of spices:
-1 tsp Ancient Forest black tea
-1 tsp Yerba Mate
-1/4 stick cinnamon 
-1/8 tsp mace
-2 pieces china ginger
-2 allspice berries
-1 clove
-1/4 whole nutmeg
-1/8 Star anise
-1/8 Star anise seed (not the same)
Let it brew on the spice for about an hour, then strain through a French press and add to carboy. 
2. Add 3 lbs orange blossom honey to a one gallon carboy. 
3. Add 1.5 cups apple cider. 
4. Add the juice of 2 cuties and zest without the pith. 
5. Add 0.4 tsp of Fermaid K and 0.79 tsp Fermaid O; Add 0.79 tsp Fermaid O at 1.110 & 1.070.
6. Add 1/4 tsp K2CO3. One time addition. 
7. Add spring water to a 1/2 cup shy of one gallon. 
8. Add a slurry of Wyeast 1388. 

Post Fermentation

1. Add one vanilla bean after primary fermentation is over (SG 1.000-1.005). 
2. Cold crash after a week. 
3.Bottle with carbonation drops (1 per 250 ml). 
4. Allow to carbonate 1-2 weeks until slightly carbonated. 
Enjoy chilled on Christmas!

 

by denardb on March 9, 2015, 6:07 p.m.