Holiday Spiced Ale

Does anyone have a good extract (or partial) Holiday Spiced ale recipe........i like the looks of the Pols recipe but I have no clue how to convert it to a partial.........can anyone help?

If you post the recipe I'm happy to convert. It’s pretty easy, just swap however much pale malt you don't want to use for pale extract (the exact amount will depend on what efficiency the original recipe was written for, and what your partial mash efficiency is.)

recipe posted by The Pol....here it is


Recipe Type: All Grain
Yeast: S-04
Yeast Starter: YES
Batch Size (Gallons): 5.3
Original Gravity: 1.061
Final Gravity: 1.016
IBU: 31.5
Boiling Time (Minutes): 90
Color: 17.3SRM
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: 60 Aging
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Malty, well balanced with the spices, great for a holiday grog!

10Lbs American 2-Row
8oz. Crystal 120L
8oz. Caravienne
4oz. Honey Malt
2oz. Black Roast Barley
2oz. Special B


1oz Glacier @ 60min.
1oz. Willamette @ 1min.

1 tsp Ginger @ 3 min.
1 tsp All-Spice @ 3 min.
2 tsp Cinnamon @ 3 min.

Whirflock @ 5 min.

Mash @ 155F for 60 min.
Ferment @ 66F for 14 days Safale S-04
Secondary @ 66F for 14 days
Keg Age @ 66@ for 60 days.

OG 1.061
FG ~1.016
ABV 5.8%
SRM 17.3
IBUs 31.5

I have a nice gingerbread porter recipe that i will post once i get home and find which drive it is on.

How much grain do you want to mash for the partial? None of the specialty malts need to be mashed, so you cna just steep them and add 6.5 lbs of pale/light DME or 7.5 lbs of light/pale LME instead. Then add the hops/spice/yeast etc... as specified.

Found the recipe:

Gingerbread Porter

6lb Extra light DME
12oz Chocolate malt
4oz Black Patent
4oz Crystal 80L
1oz Williamette (60min)
.5oz Hallertau (30min)
.5oz Hallertau (5min)
12 inches Cinnamon stick
2oz Fresh grated ginger root
2tsp Allspice
1tsp Cloves
White Labs Irish Ale Yeast

Steep grains at 150 for 45mins
Rinse with 1gal 170 water
Add extract and bring to a boil
Add hops according to their time
Irish Moss/Whirlfloc can be added at 10min
Crush spices and add at flameout


Let this one age some, 2 weeks in the bottle and the first taste is like getting punched in the mouth by christmas.

thanks gnom that looks good.....i might do that

sock........i can mash 3-5 lbs no problem.......anthing more then that and it gets to be tricky

Brew said:

thanks gnom that looks good.....i might do that

sock........i can mash 3-5 lbs no problem.......anthing more then that and it gets to be tricky

Click to expand...

For every pound of base malt you add to the mash you can subtract .65 lbs of LME or .55 lbs of DME (assuming 65% efficiency). Good luck, hope it turns out well.

that helps a ton now and in the future

gomb said:

Found the recipe:

Gingerbread Porter

6lb Extra light DME
12oz Chocolate malt
4oz Black Patent
4oz Crystal 80L
1oz Williamette (60min)
.5oz Hallertau (30min)
.5oz Hallertau (5min)
12 inches Cinnamon stick
2oz Fresh grated ginger root
2tsp Allspice
1tsp Cloves
White Labs Irish Ale Yeast

Steep grains at 150 for 45mins
Rinse with 1gal 170 water
Add extract and bring to a boil
Add hops according to their time
Irish Moss/Whirlfloc can be added at 10min
Crush spices and add at flameout


Let this one age some, 2 weeks in the bottle and the first taste is like getting punched in the mouth by christmas.

Click to expand...

I've been looking for a Gingerbread-type recipe. Thanks!

I tried another bottle of this Saturday and i would half the cloves the next time i make it. The cloves are still extremely overpowering. I will also probably add another 6inches of cinnamon stick, possibly some maple syrup/flavoring to balance it some.

where did you get the recipe for the gingerbread porter?

Dont remember exactly, I wrote it down awhile ago and just got to brewing it this summer. I did some modifications from the original, and plan to do more mods the next time i brew it.