Beer Style: Christmas/Winter Specialty Spiced Beer (21B)
Recipe Type: extract
Yield: 5 US gallons
Here's one that I've shared with other people and gotten favorable comments on. Brew it by the middle of October so that it has a couple of months to age so the spices to mellow out.
Prepare yeast starter. Crush specialty grains and steep for 30 min. Add LME, brown sugar, and bittering hops and begin boil. At 30 min, add honey, cinnamon, and cardamom and half of the orange zest and ginger. At 15 min, add Irish moss, flavoring hops, and remaining ginger and orange zest. Cool, aerate and pitch yeast. Ferment at 70-74^F. Rack to a secondary after 7 days and store at 70^F. After another 14 days, bottle beer.
Source: Philip Gravel