I've been eyeing the Holly ale in "Specialty Beers" recipe section, but again, get an idea for the spice profile. The beer itself you probably want to be on the sweet side (higher mash temp, gratuitous crystal malts/carapils/honey malt, etc.). I was thinking Simcoe hops because of the piney aroma, some nutmeg, ginger, clove, cinnamon, perhaps some cranberry extract. They make extracts that have multiple things combined, as well. Look around for them.
The base beer is simple. Pick something with some sweetness and perhaps some biscuity flavor, maybe some victory, or just use Marris Otter, Vienna as the base if you don't want as much on the toastiness. In your case the back-end spicing is the key.
You could start with this grain bill or something similar, though:
15.4% Cystal 40
41% Pale Ale (or 2-row, or MO)
That's a nice darker base, nothing too complex but has flavor and sweetness. Mash it higher, say 155-156. Use a clean bittering hop and maybe some Simcoe at 5m to get some aroma, an ounce or two depending on how piney you want it.
Then add your extract to a small measured amount of beer once FG is reached, one drop or measure at a time. Keep track of how much you like in that amount and scale up.
I'm totally spit-balling here though. YMMV.
Den Faaborg Bryggeri
Originally Posted by davekippen
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!