Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: extract
Yield: 5 US gallons
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.
Add spices in last 10 minutes or so of boil.
Source: Aaron Birenboim