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Beer Style: Christmas/Winter Specialty Spiced Beer
(21B)
Recipe Type: extract
Yield: 5 US gallons
Description:
Note: This recipe appeared Vol.2, #10 of The Wort Alert, the Hop Barley & the Alers newsletter from Nov. 1990, entitled "Anne's Choice Christmas Ale", and also appeard in a Zymurgy special issue. There was a lot of discussion relating to the additional 3 pounds of malt extract. The final word is that this is the correct recipe.
Ingredients:
- 3.3 pounds, Munton and Fison Stout Kit
- 3.3 pounds, Munton and Fison amber malt extract syrup
- 3 pounds, Munton and Fison light dry malt extract
- 1/2 ounce, Hallertauer hops (boil)
- 1/2 ounce, Hallertauer hops (finish)
- 3/4 pound, honey
- 5 3-inch cinnamon sticks
- 2 teaspoons, allspice
- 1 teaspoon, cloves
- 6 ounces, ginger root
- 6 rinds from medium size oranges (scrape the white insides of
- Wyeast #1007 German Ale yeast
Additional Instructions
Primary Ferment: 14 days at 61 degreesBeer Profile
Original Gravity: 1.069
Final Gravity: 1.030
Alcohol by Vol: 5.1%
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
Simmer spices and honey (45 minutes). Boil malt and hops (50 minutes). Add finishing hops and boil (5 minutes). Cool, strain and pitch yeast. [Note: It's not made clear, but the honey/spice mix is added to the wort just before cooling, they're not boiled together.]
Source: Anonymous
