Beer Style: Christmas/Winter Specialty Spiced Beer (21B)
Recipe Type: extract
Yield: 5 US gallons
Here's a holiday stout I did that turned out beautifully.
Make the appropriate substitutions with what you have. Note: The ginger will seem like too much at first-- there's a quarter pound of it in there! But it mellows a lot as it ages, and blends with the other spices. 8 weeks is recommended, but it is already quite good at 4 weeks. I added nutmeg to the mix, too. Also, be very careful with simmering the honey. It boils over very easily. Use a double boiler if you have one, or improvise; put one pan in another, bottom one filled with water. Or substitue the brown sugar you already have. Cheers!
Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2 gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer. Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5 more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4 cups DME when fermentation completes.
Source: Johnny Yen