Somerville said:
How is it too late in the season?
Because of the ABV, it'll take a while to age and if you need it by this Christmas... But I'd be happy to share it with you:
Reindeer Antifreeze (Rentier Frostschutz)
6¾ lbs Dark Malt Extract
2 lbs Dry Dark Malt Extract (DME)
3 lbs Buckwheat or Clover Honey
½ lb Chocolate Malt
½ lb Crystal Malt (80°L)
½ lb Black Patent Malt
2 Oz Northern Brewer Hops (Bittering)
1 Oz Cascade Hops (Aroma)
1 Oz Ginger, Grated
3 ea Oranges, Peeled and Quartered
3 ea Cinnamon Sticks
2 ea Whole Nutmegs
6 ea Whole Cloves
½ tsp Irish Moss
1 vial White Labs Irish Ale Yeast (WLP004)
1¼ cups Dry Malt Extract (Priming)
OG: 1.094
FG: 1.010
ABV: 11.2%
METHOD:
Place crushed Crystal Malt, Chocolate Malt, and Black Patent Malt in water and steep at 155°F for 30 minutes. Remove spent grains and bring to boil. Add Dark Malt Extract, Dry Dark malt Extract, Honey. Bring to boil, add Northern Brewer Hops, and boil for ½ hour. Add the Cascade Hops and Irish Moss during the last 5 minutes of the boil. Turn off heat and add the oranges, cinnamon, nutmegs, ginger, and cloves. Allow steeping for 30 minutes, then strain. Cool wort and pitch yeast. Primary-ferment for 10 days and then transfer to secondary fermenter. Ferment an additional 2 to 4 weeks. Bottle, using 1¼ cups Dry Malt Extract. Age in bottle for 2 months.
Good luck,
Wild