Julebryg

Malty
Fruity
Spicy
Estery

$36.50

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The story goes that the first Julebryg (Christmas Brew), made by Carlsminde Brewery in 1958, was a traditional strong ale. Vikings were known to brew a high-powered beer-like drink to get them through the dark winter months. The popularity of this seasonal beer prompted other breweries to follow in the years after, and the 'J-Dag' (J Day) tradition, on the first Friday of November, was born! Apparently, every Danish brewery has at least one Christmas Beer (BJCP Style Guidelines - 21.B). Many variants use a blend of malted barley, wheat, specialty malts with the traditional hints of caramel, anise, liquorice root, vanilla and cinnamon. Some brews have more exotic additions, such as apricot, chocolate, honey, coriander, oranges or cardamom. Don’t be afraid to personalise the recipe by tweaking the spices as you desire. Any Christmas pudding spice or fruit may work in this brew. Ferment with ale, lager yeast or a blend. You may want to make it with a long term view for tasting on the first Friday of November next year or any Friday at 8:59pm!

Quantity:

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Recipe Contains

1 × Lager (1.7kg)
1 × Thomas Coopers Amber Malt Extract (1.5kg)
1 × Carbonation Drops (250g)

You'll Need

1 × 250g Brown Sugar
1 × Star Anise
1 × Vanilla Bean Pod
2 × Cinnamon Stick
2 × Tablespoon Coriander Seed
1 × 20g Saaz Hops
1 × 11.5g Safbrew S-33 Dry Yeast

Beer Style: Ale

Colour (EBC): 36
Volume: 20L
Difficulty: Intermediate

ABV 6.0%

Alcohol by Volume

23 IBU

International Bitterness Units

EBC 36

Colour

$36.50

Recipe Components

Lager (1.7kg)

$17.00

$15.30

Straw colour with golden hues and a lacy white head. Light floral aromas follow through on a light to medium...

Thomas Coopers Amber Malt Extract (1.5kg)

$15.00

$13.50

Thomas Coopers Amber Malt Extract is a high quality 100% malted barley extract that imparts a smooth caramel malt character...

Carbonation Drops (250g)

$4.50

$4.05

Coopers Carbonation Drops are a convenient, no mess, no fuss alternative to priming sugar.

The dosage required is 1 drop...

This Recipe

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Ingredients

1 x 1.7kg Coopers Lager
1 x 1.5kg Thomas Coopers Amber Malt Extract
1 x 250g Brown Sugar
1 x Star Anise
1 x Vanilla Bean Pod
2 x Cinnamon Sticks
1 x 2 tbsp Coriander Seed
1 x 20g Saaz Hops
1 x 11g Safbrew S-33 Dry Yeast
1 x 250g Coopers Carbonation Drops

Mix

In a pot, simmer spices, Saaz Hops and Brown Sugar for 15mins in 2 litres of water.
Remove from the heat and steep for a further 30mins then strain into your fermenting vessel.
Add the Lager and Amber Malt Extract then stir to dissolve.
Add cool water to the 20 litre mark and stir vigorously.
Sprinkle both the S-33 and brew can yeast then fit the lid

Home Recipes JULEBRYG

Julebryg

The story goes that the first Julebryg (Christmas Brew), made by Carlsminde Brewery in 1958, was a traditional strong ale. Vikings were known to brew a high-powered beer-like drink to get them through the dark winter months. The popularity of this seasonal beer prompted other breweries to follow in the years after, and the 'J-Dag' (J Day) tradition, on the first Friday of November, was born! Apparently, every Danish brewery has at least one Christmas Beer (BJCP Style Guidelines - 21.B). Many variants use a blend of malted barley, wheat, specialty malts with the traditional hints of caramel, anise, liquorice root, vanilla and cinnamon. Some brews have more exotic additions, such as apricot, chocolate, honey, coriander, oranges or cardamom. Don’t be afraid to personalise the recipe by tweaking the spices as you desire. Any Christmas pudding spice or fruit may work in this brew. Ferment with ale, lager yeast or a blend. You may want to make it with a long term view for tasting on the first Friday of November next year or any Friday at 8:59pm!

Beer Style	Ale
Flavour Profile	Malty, Fruity, Spicy, Estery
Alcohol Content	6.0%
Colour (EBC)	36
Bitterness (IBU)	23
Volume	20L
Difficulty	Intermediate

Ingredients

1 x 1.7kg Coopers Lager
1 x 1.5kg Thomas Coopers Amber Malt Extract
1 x 250g Brown Sugar
1 x Star Anise
1 x Vanilla Bean Pod
2 x Cinnamon Sticks
1 x 2 tbsp Coriander Seed
1 x 20g Saaz Hops
1 x 11g Safbrew S-33 Dry Yeast
1 x 250g Coopers Carbonation Drops

1. Mix

In a pot, simmer spices, Saaz Hops and Brown Sugar for 15mins in 2 litres of water.
Remove from the heat and steep for a further 30mins then strain into your fermenting vessel.
Add the Lager and Amber Malt Extract then stir to dissolve.
Add cool water to the 20 litre mark and stir vigorously.
Sprinkle both the S-33 and brew can yeast then fit the lid

2. Brew

Ferment temperature should be as close to 21C as possible.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1010 – 1014.

3. Bottle

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
Store the bottles upright in a location out of direct sunlight at or above 18C.

4. Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
The flavours and aromas may seem unusual when the beer is young, but given time it should be
harmonious.
The bitterness will soften over time when being aged.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 6.0% ABV.

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The same ingredients as the can

Julebryg

Recipe Components

This Recipe

Julebryg

Ingredients

1. Mix

2. Brew

3. Bottle

4. Enjoy

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