Xmas Beer

Classification: spiced ale, holiday beer, partial-mash

Source: David Klein (klein@physics.Berkeley.edu) Issue #968, 9/14/92

This won 2 awards (small pools though) I would recomend not using Chinook (this was my first time using them, and I discovered I did not like them) less oranges, more spicing. Unless you feel like boiling a long time or like wasting alot of your potential sparge, I would recoment at least using 3 lb of extract to bump the gravity.

Ingredients:

2 pounds, Munich malt
1/4 pound, dextrin malt
1 pound, crystal malt
1 pound, 2--row malt, toasted at 350F for 15 minutes
3/4 cup, roast barley
1/2 cup, black patent malt
6 pounds, Australian amber extract
3 bags, Spicy Duck spices (cinnamon, anise, fennel, fenubar, clove)
4 sticks, cinnamon
2 teaspoons, crushed cardamon
1 ounces, Chinook hops
Irish moss
2 pounds, dark honey
zest of 5 oranges
2 teaspoons, cloves (end)
2 sticks, cinnamon (end)
1--1/2 teaspoons, allspice (end)
dash, nutmeg (end)
1--1/2 ounces, grated ginger (end)
Wyeast ale

Procedure:

Low temperature mash, 145F for 4 hours in 2 gallons of water treated with 2 teaspoons of gypsum. Sparge to 7 gallons. Bring to boil, adding extract, 1 ounce of Chinook, and spices. After 45 minutes, add another ounce of Chinook and some Irish moss. After 1 hour, turn off heat at add honey, orange zest, and spices denoted "(end)". Secondary had 2 more ounces of hops (did not write down the kind).