Description:

I brewed it around the beginning of November, and put it in bottles around November 11. Color is a nice orange-red,, and the nose is of citrus and spice, bubblegum, cinnamon, and vanilla. After a week the Vanilla seemed a little overpowering, but after 2 weeks the vanilla had melded nicely with the rest of the spices. I tried to make a hot tea with some about a teaspoon of ground Ginger and Nutmeg and added to secondary, not sure if the flavors made it in. Will add them next year in Secondary. Very nice!!

Ingredients:

• 10 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1 lbs 8.0 oz - Caramel/Crystal Malt - 80L (80.0 SRM) (Grain)
• 1 lbs - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain)
• 8.0 oz - Biscuit Malt (23.0 SRM) (Grain)
• 8.0 oz - Cara-Pils/Dextrine (2.0 SRM) (Grain)
• 0.0 oz - Black (Patent) Malt (500.0 SRM) (Grain)
• 1.0 oz - Centennial [10.0%] - Boil 60 min (Hops)
• 0.5 oz - Saaz [4.0%] - Boil 20 min (Hops)
• 0.30 tsp - Irish Moss (Boil 10 min) (Misc)
• 0.5 oz - Saaz [4.0%] - Boil 10 min (Hops)
• 0.90 oz - Orange Peel, Sweet (Boil 5 min) (Misc)
• 0.12 oz - Cinnamon Stick (Boil 5 min) (Misc)
• 1 pkgs - Nottingham (Danstar #-) (Yeast)
• 2 lbs - Honey (1.0 SRM) (Grain)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.069 (16.8° P)
Final Gravity: 1.013 SG (3.3° P)
Alcohol by Vol: 7.4%
Color SRM: 14.6  Color Sample 
Bitterness IBU: 32.8
Recipe Type: all-grain
Yield: 6.00 US Gallons

Source: Bruce Nolte