Spicy Xmas Beer

Classification: spiced ale, holiday beer, extract

Source: John Bates (bates%palmen.Colorado.EDU) Issue #518, 10/16/90

This was based on a ginger beer recipe from Papazian's book. It was tasty after just one week in the bottle. This is a light beer with a nice ginger aroma and flavor.

Ingredients:

3.3 pounds, Northwestern light malt extract
2 pounds, dark malt extract
2 pounds, wildflower honey
2 ounces, Hertsburger hops (boil)
1/2 ounce, Goldings hops (finish)
2 ounces, grated ginger (boil)
1 ounce, grated ginger (finish)
2 packs, Munton & Fison ale yeast

Procedure:

Start yeast. Boil malt extract, honey, boiling hops and boiling ginger for about 1 hour. Strain. Add finishing hops and ginger. Cool rapidly in tub. Pitch started yeast. Ferment. Prime and bottle.

Specifics:

O.G.: 1.049
F.G.: 1.014
Primary Ferment: 2 weeks