Xmas ale 2

Yield: 54 Servings

Measure Ingredient
8 pounds Klages malt
2 pounds Munich malt
8 ounces Chocolate malt
12 ounces Honey (added to the boil,
\N \N Not mashed!)
½ ounce Willamette hops (5.4%) for
45 \N Min
½ ounce Willamette hops (5.4%) for
30 \N Min
6 ounces Fresh ginger (peeled,
\N \N Diced)
\N \N Zest of 4 oranges
\N \N (valencia)
1 teaspoon Whole cloves
1 teaspoon Ground allspice
5 \N Sticks cinnamon (crunched
\N \N Up)
\N \N Ale yeast

Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 min- utes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6 gallons. Boil wort for one hour. Add ½ ounce. of Williamatte at 15 minutes. At 30 minutes add: ½ ounce Williamette, ginger, orange zest, cloves, allspice, and cinnamon. Cool. Pitch yeast. I kept the hop rates pretty low given that the spicing would be best with a sweeter flavor.

Original Gravity: 1.068 Final Gravity: 1.017 Primary Ferment: 36 hours at 74 degrees Secondary Ferment: 4 days at 67 degrees Recipe By : larryba@...

From: Date: 05/29 File

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