×
AD BLOCKER DETECTED:

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...

Whitelist Beerrecipes

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

Log in or Register

Holiday Prowler

back to search Back to Search  Style Details 

Holiday Prowler

back to search Back to Search  Style Details 
5 Star Rating
3.7 stars based on 3 votes
No reviews
Vote or Review

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

Christmas/Winter Specialty Spiced Beer

Description:

When the weather turns cold, it’s time to seek out the king of all seasonal beers — winter ales. Brewed stronger, richer and more full-bodied, this beer tastes great alongside a roaring fire or when hoisting the holiday cheer with friends.

Ingredients:

  • 9.5 lbs. (4.3 kg) Crisp Maris Otter malt
  • 0.75 lb. (0.34 kg) Scotmalt crystal malt (40 °L)
  • 0.25 lb. (0.11 kg) Crisp chocolate malt
  • 1.5 lbs. (0.68 kg) clover honey
  • ½ can Lyle’s Golden Syrup
  • ¼ cup blackstrap molasses
  • 6.1 AAU Goldings hops (60 mins) (1 oz./28 g of 6.1% alpha acids)
  • 1.0 oz. (28 g) Fuggles hops (5 mins)
  • Spices:
  • 4 cinnamon sticks, 1 nutmeg
  • seed, 1 vanilla bean, 7 allspice
  • berries, 1.5 tsp. whole cloves, 8
  • coriander seeds, 2 nectarine peels
  • White Labs WLP002 (English Ale) yeast

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.058
Final Gravity: 1.014
Alcohol by Vol: 5.8%
Bitterness IBU: 19
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Old ale base. Mash grains at 158 °F (70 °C). 90 minute boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C). Prime with muscavado sugar and cask-condition.

Source:

spacer