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Old 10-20-2009, 12:16 AM   #1
Feb 2005
Lancaster, PA
Posts: 361
Liked 2 Times on 2 Posts

I'd really like to try a spiced Holiday/Christmas Ale this year (I know, I'm thinking about it a little late, but even if I bottled the second week of December, I'd still get about 3 weeks with spices in the secondary. Does anybody have a good recipe, or can you point me in the right direction for types and amounts of spices?


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Old 10-20-2009, 01:04 AM   #2
Brew-boy's Avatar
May 2006
Lapeer, Michigan
Posts: 2,280
Liked 16 Times on 13 Posts

I made this one last year, it is a kit from more beer. I could not help it as I only paid $10 bucks from more beer. Everyone who tried it just loved it, I am going to make it again in a few weeks. Best of all no secondary so you will be able to get it done in time.

B3 Christmas Ale Kit612
23-A Specialty Beer

Size: 6.5 gal
Efficiency: 88.73%
Attenuation: 84.6%

Original Gravity: 1.065
Terminal Gravity: 1.010
Color: 17.33
Alcohol: 7.23%
Bitterness: 35.6

12.0 lb 2-Row Brewers Malt
8.0 oz Caramel Malt 120L
8.0 oz Belgian Caravienne
4.0 oz Honey Malt
2.0 oz Black Roasted Barley
2.0 oz Special B - Caramel malt
2.0 tsp Cinnamon (ground) - added during boil, boiled 2.0 min
1.0 tsp Allspice - added during boil, boiled 2.0 min
1.0 tsp Ginger Powder - added during boil, boiled 2.0 min
1.0 oz Glacier (6.0%) - added during boil, boiled 60 min
.25 oz Liberty (4.5%) - added during boil, boiled 45 min
1.0 oz Willamette (4.5%) - added during boil, boiled 1.0 min
1600 mL White Labs WLP001 California Ale
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"



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