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Santa's Dilemma Ale
by Mark Bittler and Mark Henry |
 |
| Original Gravity (°Plato) |
Final Gravity (°Plato) |
IBUs |
% Alc./Wt. (Alc./V.) |
Color SRM (EBC) |
| 1.060 (15)
|
1.015 (3.75)
|
42
|
4.7 (6)
|
19.49 (50.4)
|
Description
| A Holiday ale that is not overbearing on the spices.
|
| Quantity [Metric] |
Ingredient |
Comment |
| 6.6 lb(s) [3 kg(s)]
|
Coopers Light Malt extract
|
|
| 1 lb(s) [0.5 kg(s)]
|
light dry malt extract
|
|
| 1 lb(s) [0.5 kg(s)]
|
clover honey
|
|
| 0.5 lb(s) [0.2 kg(s)]
|
crystal malt - 60°L
|
|
| 2 oz [56.7 g]
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Chocolate malt
|
|
| 2 oz [56.7 g]
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Cascade leaf hops
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(30 min)
|
| 1 pkg
|
4 inch cinnamon stick
|
(10 min)
|
| 0.5 oz [14.2 g]
|
dried ginger root
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(10 min)
|
| 1 oz [28.3 g]
|
curacao orange peel
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(10 min)
|
| 1 oz [28.3 g]
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Ultra leaf hops
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(2 min)
|
| 1 pkg
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White Labs British
|
|
| 0.75 cup(s) [177.4 ml]
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corn sugar
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priming
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Instruction
1) Steep crystal and chocolate malts in 150-180° F brewing water for 15-20 minutes, then remove.
2) Mix in malt extract syrup and dry malt. Bring to boil.
3) After hot break add Cascade hops and boil 30 minutes. Top up water periodically if necessary.
4) With 10 minutes remaining in boil add cinnamon, ginger, orange peel and honey.
5) With 2 minutes remaining in boil add Ultra hops.
6) After boil cool contents of pot to cool to lukewarm (80-100°F), add to carboy and top up to 5 gallons. Add yeast, attach blowoff hose or airlock. Allow to ferment.
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