I got this from one of the books at my LHBS. I have one other brew lined up for this weekend if Hurricane Ike doesn't blow out my flame, but then the next time I brew after that I'm going to do this one.
This is the AG recipe for 5 gallons, so I'll double it to make a ten gallon batch.
Samuel Smith's Winter Welcome
Description from book:
"This seasonal ale from Sam Smith is vintage dated with a special label each year. It is a festive light amber brew with a creamy beige head. The aroma is a complex blend of diacetyl, earthy Kent Goldings hops, and malt. The flavor balances malt and hops before an elegant malt finish"
Yield: 5 gallons (18.9L)
Original Gravity: 1.068 - 1.070
Final Gravity: 1.016 - 1.018
6.7% alcohol by volume
11.75 lb (5.3 kg) British 2-row pale malt
.75 lb (.34 kg) 55°L British crystal malt
.5 lb (.23 kg) 20°L crystal malt
1 oz (28.35 g) East Kent Goldings @4.7% AA (5 HBU) (bittering hop)
.5 oz (14 g) Fuggles (flavor hop)
.5 oz (14 g) East Kent Goldings (flavor hop)
1 tsp. (5 ml) Irish moss
1 oz (28.35 g) East Kent Goldings (aroma hop)
Mash at 150°F (65.5°C) for 90 minutes.
Add 5 HBU of bittering hops for 90 minutes of the boil. Add the flavor hops and Irish moss for the last 15 minutes of the boil. Add the aroma hops for the last minute.
Wyeast 1084 Irish ale yeast - Ferment at 68-74°F (20-23°C)
Ferment in primary 5 to 7 days or until fermentation slows, then siphon to secondary fermenter. Bottle when fermentation is complete with 1 1/4 cup (300 ml) extra-light DME.
Serve in a traditional tankard or Yorkshire nonik pint glass at 55°F (13°C)
Note: I can post the extract and mini-mash variations if anyone is interested. In either of those cases you'll need 7 HBU of East Kent Goldings for bittering (1.5 oz) due to lower hop utilization in the reduced boil volume.