Recipe Type: All Grain
Yeast: Wyeast 1028
Batch Size (Gallons): 5
Original Gravity: 1.077
Final Gravity: 1.019
IBU: 21
Boiling Time (Minutes): 60
Color: 17.09 SRM
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 20
Tasting Notes: Christmas!

Recipe update for Fall 2011!

Recipe Type: All Grain
Yeast: Wyeast 1028 or WLP013
Yeast Starter: Basic
Batch Size (Gallons): 5.5
Original Gravity: 1.072
Final Gravity: 1.018
IBU: ~30
Boiling Time (Minutes): 60
Color: ~15
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes:

Christmas Ale (Great Lakes)
21-B Seasonal/Winter Specialty Spiced Beer




Original Gravity: 1.072 (1.026 - 1.120)
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Terminal Gravity: 1.018 (0.995 - 1.035)
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Color: 14.71 (1.0 - 50.0)
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Alcohol: 7.09% (2.5% - 14.5%)
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Bitterness: 28.6 (0.0 - 100.0)
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Ingredients:
12 lb 2-Row Brewers Malt
1 lb White Wheat
1 lb Crystal Malt 40°L
.25 lb Special Roast Malt
.15 lb Roasted Barley

1.5 oz Hallertau (4.5%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 10.0 min
.5 oz Cascade (5.5%) - added during boil, boiled 5 min

1.0 lb Honey @ flameout
2 ea Cinnamon (stick) - add at flameout
2 oz Ginger (fresh) - add at flameout


Mash at 154 for 60min

Taste your hydro samples and evaluate spice character. You can toss a few cinnamon sticks and a few teaspoons of fresh ginger in secondary if you need a boost.

Mash at 154 for 60 min.