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

Christmas/Winter Specialty Spiced Beer


A sweet, butterscotch-y light colored beer with a serious kick.


  • 3-5# of light malt extract
  • 3-4 bottles of butterscotch syrup
  • 2-3 more bottles of SUGAR FREE butterscotch of caramel, sweetened with splenda (this will give it some residual sweetness.)
  • Yeast (I don't remember what kind I used, I think it was Fermentis something -05)

Additional Instructions

Primary Ferment: 2 Days
Secondary Ferment: 1-2 weeks

Beer Profile

Original Gravity: 1.1
Final Gravity: 1.018
Alcohol by Vol: 10.74%
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe


Bring the extract, in about 2.5 gallons of water to a boil, this recipe calls for no hops, so as soon as it is boiling, it can be turned off. When cool, add about 1.5 more gallons of water, and put in carboy. Pitch yeast. Let ferment about 2 days or so, then add all the butterscotch/caramel to about 1 gallon (or whatever fills the carboy) and dissolve (some heat may be necessary here.) Let ferment until airlock bubbles less than once/90 seconds, add priming sugar, and bottle!