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Fleming's Festivus Ale

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Fleming's Festivus Ale

back to search Back to Search  Style Details 

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

Christmas/Winter Specialty Spiced Beer

Description:

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.

Ingredients:

  • 5.5 gallons Spring Water
  • 1/2 oz. Northern Brewer mulling spices (cloves, cinnamon, nutmeg, allspice)
  • 4 oz. Clover honey
  • 1 lb Rolled Oats
  • 6 lbs NB Gold Syrup
  • 3 lbs Breiss Dark DME
  • 1/2 lb Fawcett Pale Chocolate Malt crushed
  • 1/2 oz. Mt. Hood (20 min)
  • 1/2 oz. Perle (30 min)
  • 1/2 oz. Northern Brewer (45 min)
  • 1 oz Cascade (55 min)
  • White Labs Burton Ale WLP023 or Wyeast Thames Valley 1275
  • 1 tspn Irish Moss

Additional Instructions

Primary Ferment: 7-10 days
Secondary Ferment: No secondary. Bottle condition for a month at leas

Click to Print Recipe

Procedure:

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.

Source:

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