This year for Christmas I thought I’d take a swing at a Columbus hopped Christmas IPA, flavored with walnut infused bourbon, cinnamon, and nutmeg. With any luck, they’ll be ready just in time for the family Christmas party. Here’s the recipe.
- 4 pounds 2-row
- 2 pounds, 8 ounces Crystal 20L
- 8 ounces Red Wheat
- White Labs WLP001 California Ale
- 1 ounce Columbus
- 2 cinnamon sticks
- ¼ teaspoon nutmeg
- 1 Whirlfloc tablet
- 1 cup walnuts
- 2 cups bourbon
Place walnuts into a clean jar, cover with the bourbon, and seal. Set aside for bottling.
Mash & Sparge
Bring 14 quarts of strike water to 163º F. Mash all grains for 60 minutes at 153º F. First runnings will be approximately 11 quarts. Sparge with 7 quarts for 20 minutes at 163º F. Total pre-boil volume will be 4 ½ gallons.
Boil for 60 minutes following this addition schedule:
- 60 minutes remaining: ⅓ ounce Columbus hops
- 20 minutes remaining: ⅓ ounce Columbus hops
- 15 minutes remaining: 1 Whirlfloc tablet
- 1 minute remaining: ⅓ ounce Columbus hops
Cool, Test & Pitch
Cool wort to 75º F, take OG measurement, and pitch yeast. Final volume should be 3 gallons.
|11/16/2014||1.018||Racked to secondary|
|12/7/2014||1.016||Secondary Complete. 5.6% ABV|
- ¾ tablespoon ground cinnamon
- ⅓ cup priming sugar
- ⅓ cup water
Strain the bourbon through a fine mesh filter and into a medium sauce pan. Add ground cinnamon, priming sugar, and water. Boil and cool to 70º F. Mix in with beer and bottle.