Spiced Holiday Beer


Spiced Holiday Beer

Makes 5 gallons

5 lbs Light Dry Malt powder
½ lb 40L Crystal Malt
1/8 lb Black Patent Malt
1 lb Honey
2 oz. Cascade Hops (boil 60 minutes)
½ oz. Fuggles Hops (finishing hops, boil last 2 min)
½ oz. dried Ginger Root
1 tsp ground Cinnamon
½ tsp ground Cloves
1 oz. Sweet Orange Peel
1 tsp Irish Moss (boil 45 minutes)
¾ cup corn sugar for bottling
White Labs Califonia Ale yeast

original gravity 1.056
final gravity 1.019
alcohol content 4.6%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt sugar. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish moss for last 45 minutes of boil. Add spices and orange peel for last 10 minutes of boil. Add finishing hops for last 2 minutes of the boil. Then add remainder of malt extract and Honey and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.


*Kit does not include Honey, Ground Cloves, or Ground Cinnamon*