As holiday seasons roll around, we’ve always cherished the cozy vibes of Great Lakes Christmas Ale, a beloved brew from Cleveland’s Great Lakes Brewing Company. This spiced winter ale bursts with festive flavors like cinnamon and nutmeg, making it a must-try tradition that warms the soul.
We’re thrilled to share our homemade recipe, perfect for brewing enthusiasts eager to capture that authentic taste in your own kitchen. With simple steps and fresh ingredients, you’ll craft a batch that brings the holidays home.
Ingredients
To craft our homemade version of Great Lakes Christmas Ale, we start by sourcing high-quality, fresh ingredients that capture the spiced warmth and festive essence of this beloved holiday brew. We’ll list them in the order they’re typically used during the brewing process, with precise measurements and any necessary prep notes for accuracy and ease.
Base Ingredients
- 5 gallons of filtered water: Use this as the foundation for the mash; ensure it’s chlorine-free to avoid off-flavors.
- 10 pounds of pale malted barley, crushed: Begin with this; crush coarsely at home or buy pre-crushed for optimal extraction of sugars during mashing.
- 1 pound of crystal malt, cracked: Add next for caramel sweetness; soak briefly to enhance the malt’s nutty undertones that complement the ale’s holiday spices.
Flavoring and Spicing Agents
- 1 ounce of Cascade hops: Introduce these for bitterness; divide into additions for boiling—use 0.5 ounce at the start and 0.5 ounce midway for balanced hop character.
- 2 cinnamon sticks (about 4 inches each), broken: Infuse later in the boil to release their aromatic spice, evoking the signature cinnamon warmth of Great Lakes Christmas Ale.
- 1 tablespoon of freshly grated nutmeg: Incorporate towards the end of boiling; grate just before use for a potent, earthy flavor that heightens the festive appeal.
- 1 tablespoon of ground ginger: Stir in during the final boil stages; this adds a zesty kick that pairs with the ale’s spiced profile.
Fermentation Essentials
- 1 packet of ale yeast (e.g., Safale US-05): Pitch this after cooling the wort; ensure it’s at room temperature for active fermentation, yielding the clean, crisp finish we love in this recipe.
- 1 cup of brewing sugar or honey: Use this for priming before bottling; it boosts carbonation and enhances the ale’s rich, spiced body.
For nutritional insight, here’s a quick breakdown of key components per serving (based on a 12-ounce pour of the finished ale):
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 180 | 9% |
| Carbohydrates | 15g | 5% |
| Sugars | 10g | N/A |
| Protein | 1g | 2% |
*Percent Daily Values are based on a 2,000-calorie diet. Values may vary slightly depending on specific ingredient sourcing.
Equipment
Now that we’ve gathered our ingredients for crafting Great Lakes Christmas Ale, we turn to the essential tools that make homebrewing straightforward and successful. Having the right equipment ensures a smooth brewing process, allowing us to capture the spiced, festive flavors of this cherished holiday brew with precision and ease.
We recommend starting with these key items, organized by their role in the brewing stages:
- Brewing Kettle: A large stainless steel pot (at least 5 gallons) for boiling wort. We use this to combine water, grains, and hops, ensuring even heat distribution to extract optimal flavors from our Cascade hops and spices.
- Fermentation Vessel: A 6.5-gallon glass carboy or food-grade plastic bucket with a lid. This is where our ale yeast works its magic, fermenting the mixture into a balanced, aromatic beer—keep it airtight to prevent contamination and preserve the cinnamon and nutmeg notes.
- Airlock and Stopper: A simple S-shaped airlock filled with sanitizer, fitted into the fermentation vessel’s stopper. We rely on this to allow CO2 to escape while keeping oxygen out, maintaining the fresh, holiday-inspired taste of our Great Lakes Christmas Ale.
- Thermometer: A digital probe thermometer for accurate temperature readings (aim for 68–72°F during fermentation). We use it to monitor the process, as precise temperatures help develop the ale’s signature spiced profile without off-flavors.
- Hydrometer: This tool measures specific gravity to track fermentation progress. For instance, we start with a reading around 1.050 and aim for 1.010–1.012 at completion, helping us achieve the perfect balance of sweetness and carbonation.
- Siphon Tube or Auto-Siphon: A flexible tube (at least 5 feet long) for transferring liquid without exposing it to air. We find this indispensable for bottling our ale, ensuring clarity and preventing oxidation that could dull the ginger and nutmeg aromas.
- Bottling Bucket: A 5-gallon bucket with a spigot for easy filling. We use brewing sugar or honey in this step to carbonate the ale naturally, resulting in a fizzy finish that mimics the original Great Lakes brew.
- Bottles and Caps: At least 48 standard 12-ounce glass bottles with crown caps. We prepare these in advance, as proper sealing is key to carbonation—each bottle holds about 12 ounces of our finished ale for sharing during holiday gatherings.
For quick reference, here’s a table summarizing equipment quantities and specifications we recommend based on a standard 5-gallon batch:
| Equipment Item | Recommended Quantity | Key Specifications |
|---|---|---|
| Brewing Kettle | 1 | 5+ gallons, stainless steel |
| Fermentation Vessel | 1 | 6.5 gallons, glass or plastic |
| Airlock and Stopper | 1 set | S-shaped, with sanitizer |
| Thermometer | 1 | Digital, accurate to 1°F |
| Hydrometer | 1 | Glass, with trial jar |
| Siphon Tube | 1 | 5+ feet, food-grade plastic |
| Bottling Bucket | 1 | 5 gallons, with spigot |
| Bottles | 48 | 12-ounce glass |
| Bottle Caps | 48 | Crown style, new or sanitized |
With this equipment in hand, we’re set to move forward confidently, blending tradition and technique to brew our own version of Great Lakes Christmas Ale.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, let’s guide you through brewing your own Great Lakes Christmas Ale at home. We will walk you through each step to ensure you achieve that authentic spiced flavor and holiday warmth.
Prepare Ingredients
Before we start brewing, we measure and prepare our ingredients to ensure everything integrates smoothly and maximizes flavor. Begin by gathering the items from our ingredients list—such as pale malted barley, crystal malt, Cascade hops, cinnamon sticks, freshly grated nutmeg, and ground ginger—and follow these steps:
- Measure the grains: Weigh out 5 pounds of pale malted barley and 1 pound of crystal malt using a precise scale. Mill the grains coarsely to promote even extraction without turning them to flour.
- Prepare the spices: Grate 2 tablespoons of fresh nutmeg and measure 1 tablespoon of ground ginger. Break 4 cinnamon sticks into smaller pieces to release their aromatic oils, filling the air with a warm, spicy scent that hints at the ale’s festive profile.
- Set up other components: Measure 5 gallons of filtered water and 1 ounce of Cascade hops. Dissolve 1 cup of brewing sugar or honey in a small amount of warm water, stirring until it fully integrates for later use in fermentation.
This preparation sets the stage for a seamless brewing process, allowing the spices’ rich aromas and the malts’ hearty flavors to shine.
Brew the Ale
With ingredients prepped, we move to the brewing phase where heat extracts sugars and infuses flavors, creating the base for our Great Lakes Christmas Ale. This step demands attention to temperature and timing to craft a balanced, spiced brew.
- Heat the water: In your brewing kettle, bring 3 gallons of filtered water to 165°F, using your thermometer to monitor accuracy. Once reached, add the milled grains and stir gently to avoid clumping, letting the mixture mash for 60 minutes. You’ll notice the water turning a deep amber hue as the malts release their sweet, nutty essence.
- Sparge and boil: After mashing, drain the liquid (wort) into the kettle and rinse the grains with 2 more gallons of hot water at 170°F to extract remaining sugars. Bring the wort to a rolling boil, then add the Cascade hops in stages—half at the start for bitterness and the rest after 30 minutes for aroma. In the final 5 minutes, toss in the cinnamon sticks, grated nutmeg, and ground ginger, filling your kitchen with an irresistible spicy fragrance that evokes holiday cheer.
- Cool the wort: Once boiling is complete, remove from heat and cool the mixture rapidly to 70°F using an ice bath or wort chiller. This step is crucial to prevent off-flavors and prepare for yeast addition, ensuring the ale’s crisp, spiced finish.
Throughout, maintain sanitation with your equipment to preserve the pure, festive taste of Great Lakes Christmas Ale.
Ferment the Mixture
Now we ferment the cooled wort, where yeast transforms sugars into alcohol and carbonation, developing the ale’s signature spiced depth and smooth body over time.
- Transfer and pitch yeast: Pour the cooled wort into your fermentation vessel, then sprinkle in 1 packet of ale yeast, gently stirring to distribute evenly. Seal the vessel with the airlock and stopper, and place it in a stable environment at 68°F. Fermentation typically begins within 12-24 hours, evident by bubbling in the airlock and a yeasty aroma that builds on the spices’ warmth.
- Monitor progress: Check the specific gravity with your hydrometer daily—starting around 1.050 and dropping to 1.012 after 7-10 days—to track fermentation. Keep the temperature consistent, as fluctuations could alter the ale’s balanced flavor profile, allowing the cinnamon and nutmeg to meld into a cozy, holiday-inspired taste.
- Rack if needed: After primary fermentation slows, if sediment buildup is high, siphon the ale into a secondary vessel for clearer results, letting it condition for another 5-7 days. This refines the mixture’s texture, enhancing the sensory experience with its spicy kick and malty backbone.
We recommend noting the fermentation timeline in a simple table for easy reference:
| Stage | Duration (Days) | Target Specific Gravity | Key Observation |
|---|---|---|---|
| Primary Fermentation | 7-10 | 1.050 to 1.012 | Bubbling airlock, spicy aromas |
| Secondary Fermentation | 5-7 | Stable at 1.012 | Clearer liquid, refined flavors |
Bottle and Age
Finally, we bottle and age the fermented ale, priming it for carbonation and allowing flavors to mature into the full-bodied Great Lakes Christmas Ale we love.
- Prime and bottle: Siphon the fermented mixture into a bottling bucket, stirring in the dissolved brewing sugar or honey to prime for carbonation. Fill sanitized bottles, leaving 1 inch of headspace, and cap them securely. This addition sparks a secondary fermentation in the bottle, creating fizzy bubbles that complement the spices’ warmth.
- Age the bottles: Store the bottles upright at 68°F for the first 2 weeks to allow carbonation, then move to a cooler spot at 50°F for 2-4 weeks of aging. During this time, the flavors intensify—the cinnamon and hops blending into a harmonious, festive bouquet that’s crisp on the palate and evokes cozy winter nights.
- Check readiness: Test a bottle after 2 weeks; if it’s sufficiently carbonated with a rich, spiced taste, chill and enjoy. Proper aging ensures the ale’s sensory appeal, from its inviting aroma to its smooth, warming finish, making it perfect for holiday gatherings.
Make-Ahead Instructions
To streamline our homebrewing process for Great Lakes Christmas Ale and ensure a seamless experience, we can prepare several elements in advance. This approach allows us to focus on the joy of brewing without last-minute rushes, while preserving the ale’s signature spiced flavors of cinnamon and nutmeg.
Preparing Ingredients Ahead
We recommend prepping your ingredients up to 48 hours in advance to maintain freshness and enhance efficiency. Start by measuring and organizing your key components as follows:
- Grains and Malts: Mill the pale malted barley and crystal malt fresh, then store them in an airtight container in a cool, dry place. This prevents oxidation and ensures optimal flavor extraction during mashing.
- Hops and Spices: Measure out Cascade hops, cinnamon sticks, freshly grated nutmeg, and ground ginger into separate sealed bags. Keep them refrigerated to preserve their aromatic oils, which are crucial for the ale’s festive profile.
- Yeast and Priming Agents: Hydrate the ale yeast ahead of time if using dry yeast—activate it in warm water for 15-20 minutes, then refrigerate the mixture for up to 24 hours. For brewing sugar or honey, portion it into a clean container and store at room temperature.
Partial Brewing Steps
For a more advanced make-ahead strategy, we can handle initial brewing stages up to a week before full fermentation. This is especially useful for busy holiday schedules.
- Mash and Wort Preparation: Brew the wort by heating filtered water, mashing the grains, and boiling with hops as outlined in our step-by-step instructions. Once cooled, transfer the wort to a sanitized fermentation vessel and store it in the refrigerator for up to 3 days. This halts yeast activity and maintains the base flavors.
- Spice Infusion: If desired, create a spice concentrate by simmering cinnamon sticks, nutmeg, and ginger in a small amount of water or ale for 10-15 minutes. Strain and store the liquid in a sealed jar in the fridge for up to 5 days, ready to add during fermentation for that authentic Great Lakes Christmas Ale taste.
Storage and Timing Tips
Proper storage is key to avoiding contamination and flavor loss. We suggest the following guidelines to keep your make-ahead efforts effective:
| Make-Ahead Step | Recommended Storage Time | Key Considerations |
|---|---|---|
| Measured Ingredients | Up to 48 hours | Use airtight containers; refrigerate hops and spices. |
| Hydrated Yeast | Up to 24 hours | Store in the refrigerator; check for activity before use. |
| Prepared Wort | Up to 3 days | Keep refrigerated at 35-40°F to prevent fermentation. |
| Spice Concentrate | Up to 5 days | Seal tightly and refrigerate; stir before adding. |
By following these make-ahead instructions, we can blend tradition and technique effortlessly, ensuring our homemade Great Lakes Christmas Ale shines at any gathering.
Conclusion
We’ve truly enjoyed guiding you through crafting Great Lakes Christmas Ale at home. It’s a rewarding way to infuse holiday spirit into your gatherings.
By following our tips, you’ll create a brew that’s full of festive flavors and personal touches.
Let’s raise a glass to your brewing adventures—happy holidays!
Frequently Asked Questions
What is Great Lakes Christmas Ale?
Great Lakes Christmas Ale is a popular winter brew from Cleveland’s Great Lakes Brewing Company, celebrated for its spiced flavors of cinnamon and nutmeg. It’s a holiday tradition that brings warmth and festivity, perfect for gatherings. This spiced ale combines malty base with seasonal spices, making it a cherished favorite for beer enthusiasts.
How can I make Great Lakes Christmas Ale at home?
You can brew it at home using a simple recipe that mimics the original. Start by preparing ingredients like malted barley, hops, and spices, then follow steps for mashing, boiling, fermenting, and bottling. The process emphasizes sanitation and temperature control for the best results, taking about 2-4 weeks total.
What ingredients are needed for homemade Great Lakes Christmas Ale?
Key ingredients include filtered water, pale malted barley, crystal malt, Cascade hops, cinnamon sticks, nutmeg, ginger, ale yeast, and brewing sugar for carbonation. Fresh spices enhance the festive flavor. Measure everything accurately to replicate the authentic taste in your kitchen.
What equipment is required for brewing Great Lakes Christmas Ale at home?
Essential tools include a brewing kettle for boiling, a fermentation vessel with airlock, thermometer for temperature checks, hydrometer for monitoring progress, siphon tube for transferring, and bottling bucket with bottles. These ensure a smooth process and help capture the ale’s spiced flavors safely.
How long does the brewing process take?
The entire process from preparation to enjoyment takes 2-4 weeks. It involves about 2-3 hours for brewing and fermenting over 1-2 weeks, plus 1-2 weeks for bottling and aging. Proper timing allows flavors to develop fully for a rich, holiday-ready ale.
Can I prepare Great Lakes Christmas Ale in advance?
Yes, you can prep ingredients up to 48 hours ahead by milling grains, measuring hops and spices, and hydrating yeast. Partial steps like brewing the wort can be done up to a week in advance. Store everything properly to maintain freshness and avoid contamination for efficient homebrewing.
What are the nutritional facts for Great Lakes Christmas Ale?
Per serving, it typically has about 200-250 calories, 15-20 grams of carbohydrates, 5-10 grams of sugars, and less than 1 gram of protein. Actual values depend on your recipe variations, but it’s a moderate option for enjoying holiday flavors without overindulging. Always brew mindfully for balanced nutrition.