This is not my recipe but one I found out of a book.
Besides the blend of spices, the secret to this recipe is the use of a Trappist or other Belgian ale yeast. Try to make this one many months before Chrsitmas, then let it age.
Primary: 4 days
Secondary: ??? Age a few months for best result
1/5# German Dark Crystal Malt
1/8# Chocolate Malt
2 cans light LME
2# wildflower Honey
2oz Cascade pellets (boil)
1/2oz Hallertau Plug (finish)
1 tsp Irish Moss
1 package Beer & Wine Hobby Special Spice Blend (sweet orange peel, cinnamon, cloves, and allspice) (from Beer & Wine)
1 package of Burton Water Salts
1 liquid Trappist Ale yeast w/ 1liter starter (WLP500 Trappist Ale Yeast)
3/4 Priming Sugar
1.) Put grains into bag and into 2 gallons of water. Bring to boil then remove from heat and steep for 5 minutes.
2.) Return to boil add extracts, honey, and cascade hops. boil for 45 min. last 15 min add Hallertau, Irish Moss, and water salts. remove then strain.
3.) Run to 5 1/4 gallons and place the spices in a bag into fermenter.
4.) Pitch between 65-75.
5.) Rack into 2nd w/out spices
6.) Prime w/ priming sugar and bottle.
According to the yeast it likes the slightly higher temps to ferment, so I wont bother chilling it besides using the basement.... generally the primary reads 76.
I think I am brewing this coming up sat... Sept. 1st and will bottle late Nov to beginning of Dec
I always like a nice warming drink during the cold times but this just isn't that warming. I was thinking of adding 8-16oz of Dextrose to maybe jump the alcohol up a bit. Not sure how that will affect the flavor as well. Any other suggestions?
Also bought "White Labs Servomyces Capsules" and don't think I need one but don't think it would hurt either.