Phil Fleming's Christmas Ale

Classification: spiced ale, holiday beer, extract

Source: homer@drutx.att.com Issue #747, 10/24/91

Note: This recipe appeared Vol.2, #10 of The Wort Alert, the Hop Barley & the Alers newsletter from Nov. 1990, entitled "Anne's Choice Christmas Ale", and also appeard in a Zymurgy special issue. There was a lot of discussion relating to the additional 3 pounds of malt extract. The final word is that this is the correct recipe.

Ingredients:

3.3 pounds, Munton and Fison Stout Kit
3.3 pounds, Munton and Fison amber malt extract syrup
3 pounds, Munton and Fison light dry malt extract
1/2 ounce, Hallertauer hops (boil)
1/2 ounce, Hallertauer hops (finish)
3/4 pound, honey
5 3-inch cinnamon sticks
2 teaspoons, allspice
1 teaspoon, cloves
6 ounces, ginger root
6 rinds from medium size oranges (scrape the white insides of the rind away)
Wyeast No. 1007 German ale liquid yeast
7 ounces, corn sugar for priming

Procedure:

Simmer spices and honey (45 minutes). Boil malt and hops (50 minutes). Add finishing hops and boil (5 minutes). Cool, strain and pitch yeast. [Note: It's not made clear, but the honey/spice mix is added to the wort just before cooling, they're not boiled together.]

Specifics:

O.G.: 1.069
F.G.: 1.030
Primary Ferment: 14 days at 61 degrees