Beer Style: Christmas/Winter Specialty Spiced Beer (21B)
Recipe Type: partial mash
Yield: 5 US gallons
Chestnut brown and cloudy with a great hop kick, this is a simple ale that warms while its low ABV make it great for family celebrations when people want to have a couple and still be able to function normally. Follow the recipe very closely as I have tried four or five batches with varying amounts of malt and hops and this one is the perfect balance.
Bring two gallons to 170F and soak the oats and the fawcett malts for 15 - 20 minutes. Pull and get all the liquid out, and add one more gallon and bring to a boil. Add malts, honey and mulling spices immediately, stirring vigorously. Once you reach hot break, add your hops at the defined increments. Strain, cool with remaining water and pitch yeast. I only primary ferment before bottling, in the tradition of Real Ales (despite the spices and honey). I used carb drops on the last batch and they worked great. I usually let it mature at 70-75F for a month or two before even thinking of serving.