Christmas Ale Recipe

Yes, it is a little late for Christmas Ale, but this is a decent winter beer that can be enjoyed in the remaining cool months. The shelf life is pretty good. I made this one in November 2005 and I was able to enjoy a few bottles in Christmas 2006. With all the spices it is pretty similar to Great Lakes Christmas Ale. Don't be tempted to up the amount of ginger, it is potent. My hydrometer meter readings were not accurate, so I can't tell you the exact readings or the potential alcohol.

Christmas Ale 2005

5 Gallons

4 lbs. light malt extract

4 lbs. amber malt extract

1/2 lb. 40L crystal malt, freshly ground

2.0 oz. black patent malt, freshly ground

1 lb. clover honey

0.5-0.75 oz. fresh ginger root

0.5 oz. dried orange

6 inch cinnamon stick

1 tsp. of Irish moss

1.5 tsp. of gypsum

1.0 oz. Cascade hops 5.5% (60 min)

0.5 oz. Cascade hops 5.5% (10 min)

1 pkg. liquid ale yeast

¾ cups corn sugar

Boil 3-4 gallons in your brewpot, add 1.5 tsp of gypsum. Let the water cool to 140 degrees. Add 1 lb. crystal malt to grain sack, sit in boiling beer. Add 2 oz. black patent malt to grain sack, sit in boil at the same time as crystal malt. Heat water and grain to near boil around 155 degrees. Turn off the heat and remove the grain bags. Add 4 lbs each of both extracts directly into the water. Bring the water to a boil, dissolving the extract. Keep stirring to avoid a boil over. Add 1 oz of hops pellets. Boil for one hour, while you add 1 lb clover honey, 6 inches of cinnamon stick in a grain sack, 0.75 oz of fresh grated ginger root and 0.5 oz dried orange. In the last 10 minutes of the hour add 1 teaspoon of Irish moss and 0.5 oz of hops pellets. Remove the cinnamon grain sack. Cool the wort as usual with a wort chiller or ice bath. Then put the wort in the primary fermenter, topping off with cool water to make it five gallons. Record the hydrometer and temperature readings and pitch the yeast once it reaches 65-70 degrees. Primary should take 5-8 days. Once the bubbles stop coming out of the air lock it is time for the secondary. Secondary fermentation should take an additional week. Check the hydrometer and thermometer reading after secondary fermentation is done, to determine the final alcohol content. For bottling, boil ¾ cups corn sugar with 2 cups of water. Let the bottles sit for at least two weeks in a cool dark area. Refrigerate all bottles for at least 24 hours before drinking.