Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3⅓ pounds | Can Munton & Fison Light |
| \N \N | Hopped Malt Syrup |
| 2¾ pounds | (approx.) light dry malt |
| \N \N | Extract |
| 2½ pounds | Light clover honey |
| 1 pounds | Crystal malt |
| 2 teaspoons | Gypsum (soft water |
| \N \N | Treatment) |
| 2 ounces | Cascade hops (4.5% alpha) |
| 1 ounce | Cascade hops |
| ½ ounce | Cascade hops |
| ½ ounce | Cascade hops |
| 2 teaspoons | Dried ground ginger |
| 2 teaspoons | Dried ground nutmeg |
| 3 teaspoons | Dried ground cinnamon |
| \N \N | Grated orange peel from 4 |
| \N \N | Oranges |
| ¼ teaspoon | Irish Moss |
| ¾ cup | Corn sugar for priming |
| 1 quart | Starter M. eV. German Lager |
| \N \N | Liquid culture |
Steep crystal malt in brew pot. Remove grains before boil. Add extracts and honey and bring to a boil. Add 2 ounces Cascade at beginning of boil. Add ginger, nutmeg, cinnamon, orange peel, and Irish moss in last 10 minutes. Add 1 ounce of Cascade hops two minutes later. Add ½ ounce Cascade in last 5 minutes and the last ½ ounce in the last 2 minutes.
This recipe makes a golden, rather than dark, Christmas beer. With the proportions of hops and spices used, you get a complex mix of aromas, with none of them being too dominant. Other than being a lager and using various temperatures, this is a very easy brew to make. If anyone else tries it out, I'd be curious to hear the results. Original Gravity: 1.071 Final Gravity: 1.018 Primary Ferment: 12 days at 50 degrees Secondary Ferment: 30 days at 40 degrees Lager: 30 days at 30 degrees Recipe By : Serving Size:
From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File