Description:

This strong-ish American amber ale is built for the cold: a substantial gravity for snowy weather, but a fast turnaround so you can get some holiday cheer from fermentor to pint ASAP. Malty but not too sweet, just enough bitterness to balance, a definite but not overstated citrus hop profile (bolstered by real citrus!), this is far from your normal holiday ale.

Ingredients:

• 8 lbs - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 2 lbs - Vienna Malt (3.5 SRM) (Grain)
• 1 lbs - White Wheat Malt (2.4 SRM) (Grain)
• 8.0 oz - English Dark Crystal (120.0 SRM) (Grain)
• 4.0 oz - Carastan Malt (35.0 SRM) (Grain)
• 4.0 oz - Chocolate Malt (Pale) (250.0 SRM) (Grain)
• 0.5 oz - Magnum [13.7%] - Boil 60 min (Hops)
• 0.5 oz - Magnum [13.7%] - Boil 20 min (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 1.0 oz - Styrian Goldings [3.8%] - Boil 10 min (Hops)
• 1.00 oz - Orange Peel, Sweet (Boil 0 min) (Misc)
• 1 pkgs - London Ale III (Wyeast Labs #1318) (Yeast)
• 0.75 cup - Corn Sugar (Bottling 3 weeks) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.050 (12.3° P)
Final Gravity: 1.014 SG (3.7° P)
Alcohol by Vol: 4.6%
Color SRM: 13.7  Color Sample 
Bitterness IBU: 38.8
Recipe Type: all-grain
Yield: 6.50 US Gallons

Source: Malcom Hills