Register for an account, write reviews, get notifications of new recipes and more Register

5 Star Rating  4.4 stars based on 11 votes
 Click to vote

 No reviews, Be the first to review

Beer Style: Christmas/Winter Specialty Spiced Beer (21B)
Recipe Type: extract
Yield: 5 US gallons

Christmas/Winter Specialty Spiced Beer


This wit bear with strong Strawberry flavors is great any time of year.
This recipe is for a 5 gallon batch, which makes about 54 12 oz bottles of beer.


  • 4 lbs wheat malt extract
  • 2 lbs wheat dry malt
  • 2 lbs flaked oats
  • 16 oz candied sugar
  • 1 oz bittering hops
  • 1 oz flavoring and bittering hops
  • 3.5 teaspoons coriander
  • 3.5 teaspoons paradise seeds
  • 1 oz bitter orange peel
  • 1 pkg beer yeast
  • 16 oz corn sugar (for priming)
  • 1 16 oz bottle of strawberry flavoring extract

Additional Instructions

Primary Ferment: 7 Days
Secondary Ferment: 5 days

printer icon


Crush Coriander and paradise seeds - be sure to keep each separate.Each seed should be COARSELY crushed and broken open

Put 1/2 gallon of cold water into 1 pot, and 1 gallon of cold water into another. Put flaked oats into large boiling bag. Tie bag at end to leave room for the grain to absorb water and place in the pot of cold water. Bring the temperature to between 148 and 154 degrees and maintain temp for 30 minutes. Also bring the scond pot of just water to around 150 degrees. At the end of 30 minutes, strain the water from the oats into your brewpot. Rinse (sparge) the oats with the additional gallon of 150 degree water. Discard the oats and bring the now milky, almost pudding like water to a boil.

Remove the pot from heat. Add the candied sugar and dried malt into the pot. Mix well, and avoid clumping. Put the entire contents of bittering hops and 1/4 of the flavoring and bittering hops into a small boiling bag, tie, and add to wort. Save the remaining hops for the next step. Bring wort back to a boil, stirring to ensure all candied sugar is dissolved. Bring to a rolling boil, and add 1/3 of bottle of strawberry extract. Keep at rolling boil for 45 minutes.

During the 45 minute boil, prepare the first spice addition. First, reserve 1/2 teaspoon of the crushed coriander and 1/4 of the bitter orange peel for adding later. Remove 1/3 of remaining flavoring and bittering hops and either discard or save for another batch. Put remaining coriander, paradise seeds, bitter orange peel, and flavoring and bittering hops into a small boiling bag and tie off. Add this and 1/2 of the remaining strawberry extract to wort at the end of 45 minutes, and boil for an additional 12 minutes.

Finally, put the remaing 1/2 teaspoon of coriander and 1/4 oz of bitter orange peel into a small boiling bag, tie and add to wort alng with remaining strawberry extract after the 12 minutes and boil for an additional 3 minutes.

Remove pot from heat, remove the hop and spice bags, drain and discard.

Cool wort, transfer to fermenter, and add water to bring to 5 gallons. Stir thoroughly to ensure good mixing from top to bottom.

Rehydrate yeast for about 10 - 20 minutes. Take any reading you may wish to. Add yeast to mixture and stir. seal fermenter and add airlock.

If doing secondary fermentaion, transfer to secondary fermenter after 5-7 days, seal with airlock, and ferment for an additional 4-7 days longer.

All done, follow whatever bottling or kegging system you are used to. IF bottling from a bottling bucket, I find it easier to boil priming sugar in 1 cup of water until it dissolves, and adding to bottling bucket as it is filling up.

I tried the first beer after less than 1 week and it was fully carbonated and delicious. Enjoy!