going for a Christmas pudding, what's a good base?

[loady]

My favourite beer is Youngs Christmas pudding, it was the first ale I ever drank and is responsible for me giving up lager in pubs, Youngs have not produced it for 3 years now. My plan its to get a Christmas pudding andboil it in about a litre of the wort to sanitise and infuse flavour from it, I will then let it cool completely and strain it through some boiled muslin to remove particles and then add it to main wort, i'm not sure what base beer to use though, it will be a one tin kit and I have dark dme and light a well so I will use one of those a the sugar...any suggestions?

 

[RobWalker]

not had the actual beer myself, but certainly something quite dark. I'd go for something plain so you can control the spices etc if you put any in. This is really interesting me, I like the idea of raisin/icing/spice/bourbon flavour...

 

[graysalchemy]

Personally I think you will get what you are looking for from adding malts and not christmas puddings :lol:

Try looking at thison Jims

 

[Easy Peasie]

try using christmas spices and maybe dried fruit?, I'm sure christmas pudding will be loaded with fat and wouldn't do any good for head retention etc.

 

[Hawks]

Agree - I wouldn't add the pudding - but I have made Xmas beers before using spices in a strong dark beer - they have turned out very well once well matured

Cinammon, orange zest, cloves etc start to give you the tastes I suspect you are after ( never had the Youngs beer ) :thumb:

 

[loady]

the youngs is a back taste of christmas pudding on the palette...i think it may be a porter style ale, a bit like nog but with spice, with reagrd to the pudding being fatty, once boiled and cooled all the fat globjules should be on ther surface, i could syphon it into another saucepan from beneath the surface ?

 

[Hawks]

the youngs is a back taste of christmas pudding on the palette...i think it may be a porter style ale, a bit like nog but with spice, with reagrd to the pudding being fatty, once boiled and cooled all the fat globjules should be on ther surface, i could syphon it into another saucepan from beneath the surface ?

I would think you may be able to - but if you just use the spices from in a pudding it should save the hassle and you'll get the same tastes.. :hmm:

 

[dennisdk2000]

Hmmmm :hmm: This sounds intriguing, as I love Christmas pudding, despite being an "immigrant"! :lol:

I saw a recipe for a Bourbon Dubbel which soaks oak chips in bourbon and adds it to the brew. This made me think, how about soaking the spices (whole) and mixed peel in brandy (or whatever spirit you use in your Christmas pudding) - maybe even along with the stout and barley wine called for, and possibly heating it gently to facilitate the steeping? The sugars could also be added to the boil, though I'm not sure how you'd "extract" the sugars from the raisins and other fruit? But I'm sure it's possible as they are used in (country) wine making and were used to carbonate bottles of beer. I'd happily share my Christmas pudding recipe if any one needs one for inspiration.

Dennis