Description:

At the risk of sounding immodest, it was the best spiced ale I have ever had.

The flavor is totally dominated by the crystal, honey, and spices. Don't fret too much about the extract. Any amber will do. If all you can get is pale, just add about 1 pound of "amber" malt to the crystal steep. Amber can be made by toasting pale malt at 350F for about 20 min.

Ingredients:

• 1 3--kg can, Irek's wheat extract
• 2 pounds, crystal malt (40L or lower)
• 2 pounds, honey (more if you want it stronger)
• 15 HBU, boiling hops
• 2 ounces, finishing hops (e.g., Cascade) (2 minutes)
• 2 ounces, fresh ginger
• peels from 3 lemons
• 10 cloves, lightly crushed
• 1 teaspoon, allspice, lightly crushed
• 2 cinnamon sticks
• 1/2 of a nutmeg, lightly crushed (or less---maybe 1/4 nutmeg)
• Irish moss for clarity
• Whitbread ale yeast

Procedure:

Source: Aaron Birenboim