We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Fleming's Festivus Ale

back to search Back to Search  Style Details 

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


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.


  • 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


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.