Hey, I was looking into brewing the 10 gallon version, but I was doing a little research on Great Lake's site and noticed that they post PDFs of generally what goes into their brews. Obviously it's not a clear-cut recipe, but it might help make a better clone...
Here's the link to the Christmas Ale PDF: http://www.greatlakesbrewing.com/upl...20(3)%2023.pdf
For simplicity, I'll just copy and past the important info:
Harrington 2-Row Base Malt
: Allows color and flavor from other specialty malts to come through; makes for very clean beer
: Adds body and head retention
: Contributes to copper color and adds sweet caramel aroma and flavor
: Contributes subtle hints of toasty and biscuit flavors
: Added in small amounts to contribute to overall complexity and color without overwhelming
: An adjunct to add strength and fresh floral notes
: Imparts festive aroma and flavor
: Adds spicy aroma and flavor
: U.S. version of classic German noble hop; contributes mild bitterness and fine aromas
: Used as an aroma hop; citrusy aroma complements beer’s heavy spices
So yeah, any thoughts? I'm tempted to come up with a recipe from scratch, or adapt the previous recipe to match the malts better... but I don't have much all grain brewing experience (only 1 pretty good stout) under my belt, and I'm not sure how it would end up. We'll see though, maybe I'll risk some experimentation...