Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Xmas Ale 2

Yield: 54 Servings

Ingredients and directions for this recipe

8 lb Klages malt
2 lb Munich malt
8 oz Chocolate malt
12 oz Honey (added to the boil,
Not mashed!)
1/2 oz Willamette hops (5.4%) for
45 Min
1/2 oz Willamette hops (5.4%) for
30 Min
6 oz Fresh ginger (peeled,
Diced)
Zest of 4 oranges
(valencia)
1 ts Whole cloves
1 ts Ground allspice
5 Sticks cinnamon (crunched
Up)
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 1/2 ounce. of Williamatte at 15
minutes. At 30 minutes add: 1/2 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

See also:
Previous recipe Xmas Ale 1
Next recipe Xmas Bread Pudding-revised

Or try one of these recipes:
Citrus Lobster Salad
Grilled Sweet Potato Wedges