Holiday Ale

Classification: spiced ale, holiday ale, christmas beer, all-grain

Source: Rick Gontarek (gontarek@voicenet.com), HBD Issue #2272, 11/12/96

Ingredients:

4 lbs. Klages 2-row pale malt
3 lbs. Irek's German Pils malt
1 lb. crystal malt (40L)
2 lbs. wheat malt
1 lb. Victory malt
~4 lbs. roasted pumpkin flesh
2 oz Willamette hops (boil)
1/2 oz. Saaz hops (finishing)
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1L starter, Wyeast 1007 German Ale Yeast

Procedure:

I have a 10 gallon Gott cooler with a Phil's Phalse bottom. I added 3.0 gallons of 54degC water to the crushed grains and stabilized the temp at 50degC for 30 minutes. Then I added 1.0 gallons of boiling water along with the pureed pumpkin (heated to around boiling) and got the temp of the mash to 65degC. I held this temp in the cooler for just under 90 minutes. Iodine test confirmed starch conversion. I added 1 gallon of boiling water to mash out, let the grain bed sit undisturbed for 10 minutes, gently recirculated about several quarts of the runnings, then sparged with 4-4.5 gallons of 77degC water over a period of about 40 minutes. I collected 7 gallons (just about all my pot will hold). After the sparge, I measured the gravity and got a temperature corrected value of 1.042.

Holiday Ale

Ingredients:

Procedure:

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