Holiday ale

Yield: 54 Servings

Measure Ingredient
7½ pounds Klages malt
1½ pounds Crystal malt (90L)
¼ pounds Chocolate malt
¼ pounds Black patent malt
½ pounds Dextrin powder
½ cup Molasses
1 teaspoon Cardamom
1 teaspoon Cinnamon
1 teaspoon Ginger
Grated rinds of 4 oranges
1½ ounce Nugget hops (boil)
1 ounce Willamette hops (finish)
Whitbread ale yeast
½ cup Molasses (priming)

Mash grains. Add dextrin (I was out of Cara-pils), ½ cup molasses, spices, boiling hops, and orange peel. Boil 1 hour. Add finishing hops in last few minutes. Strain into fermenter. Cool and pitch yeast. During the boil the spices combined with orange peel and malt made the house smell really good---kind of like a beer fruit cake. After smelling and tasting the wort, I think I've identified one of the secret ingre- dients in Anchor's Christmas Ale: cardamom. I'm guessing they use ¼- ½ teaspoon per five gallons. Original Gravity: 1.045 Recipe By : Doug Roberts

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