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Holiday Ale

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Beer Style: spiced ale, holiday ale, christmas beer
Recipe Type: all-grain

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  • 4 lbs. Klages 2-row pale malt
  • 3 lbs. Irek's German Pils malt
  • 1 lb. crystal malt (40L)
  • 2 lbs. wheat malt
  • 1 lb. Victory malt
  • ~4 lbs. roasted pumpkin flesh
  • 2 oz Willamette hops (boil)
  • 1/2 oz. Saaz hops (finishing)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1L starter, Wyeast 1007 German Ale Yeast


I have a 10 gallon Gott cooler with a Phil's Phalse bottom. I added 3.0 gallons of 54degC water to the crushed grains and stabilized the temp at 50degC for 30 minutes. Then I added 1.0 gallons of boiling water along with the pureed pumpkin (heated to around boiling) and got the temp of the mash to 65degC. I held this temp in the cooler for just under 90 minutes. Iodine test confirmed starch conversion. I added 1 gallon of boiling water to mash out, let the grain bed sit undisturbed for 10 minutes, gently recirculated about several quarts of the runnings, then sparged with 4-4.5 gallons of 77degC water over a period of about 40 minutes. I collected 7 gallons (just about all my pot will hold). After the sparge, I measured the gravity and got a temperature corrected value of 1.042.

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