Xmas Ale

Classification: spiced ale, holiday beer, all-grain

Source: larryba@microsoft.com Issue #734, 9/30/91

I kept the hop rates pretty low given that the spicing would be best with a sweeter flavor.

Ingredients:

8 pounds, Klages malt
2 pounds, Munich malt
8 ounces, chocolate malt
12 ounces, honey (added to the boil, not mashed!)
1/2 ounce, Willamette hops (5.4%) for 45 min
1/2 ounce, Willamette hops (5.4%) for 30 min
6 ounce, fresh ginger (peeled, diced)
zest of 4 oranges (valencia)
1 teaspoon, whole cloves
1 teaspoon, ground allspice
5 3" cinnamon sticks (crunched up)
Ale yeast

Procedure:

Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 minutes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6 gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15 minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest, cloves, allspice, and cinnamon. Cool. Pitch yeast.

Specifics:

O.G.: 1.068
F.G.: 1.017
Primary Ferment: 36 hours at 74 degrees
Secondary Ferment: 4 days at 67 degrees