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

Christmas/Winter Specialty Spiced Beer


I kept the hop rates pretty low given that the spicing would be best with a sweeter flavor.


  • 8 pounds, Klages malt
  • 2 pounds, Munich malt
  • 8 ounces, chocolate malt
  • 12 ounces, honey (added to the boil, not mashed!)
  • 1/2 ounce, Willamette hops (5.4%) for 45 min
  • 1/2 ounce, Willamette hops (5.4%) for 30 min
  • 6 ounce, fresh ginger (peeled, diced)
  • zest of 4 oranges (valencia)
  • 1 teaspoon, whole cloves
  • 1 teaspoon, ground allspice
  • 5 3" cinnamon sticks (crunched up)
  • Ale yeast

Additional Instructions

Primary Ferment: 36 hours at 74 degrees
Secondary Ferment: 4 days at 67 degrees

Beer Profile

Original Gravity: 1.068
Final Gravity: 1.017
Alcohol by Vol: 6.68%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 minutes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6 gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15 minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest, cloves, allspice, and cinnamon. Cool. Pitch yeast.