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Old 10-14-2011, 09:23 PM   #1
May 2009
Schertz, TX
Posts: 9

I found this recipe at, it's a Christmas Spice beer that uses extract. I would like to brew this as an all-grain recipe but I am not sure how to convert it. Any help would be appreciated.


Recipe from Jim White, Down River Brewers Guild, Southgate, Michigan


6 lb Mahogany Coast English ale malt extract
3 lb amber dry malt extract
1 oz Cascade Hops, 4.6 alpha, in boil 45 min
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg
1 lb clover honey
1/2 cup brown sugar
1 pkg Danstar Nottingham dry yeast
1/2 oz Golding hops, 5.8% alpha, dry hopped
2/3 cup corn sugar for priming before bottling


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Old 10-15-2011, 05:57 PM   #2
JonM's Avatar
Aug 2010
Posts: 8,225
Liked 3098 Times on 1791 Posts

Well, the amber conversion should be easy enough. Northen Brewer says their amber extract is a mix of pale malt and Crystal 60, up to about 10L. If you have brewing software, you can tinker with the mix until you get the right color.

As for that other extract, I've never heard of Mahogany Coast English, but I'm assuming Mahogany Coast is a brand name and it's just English malt extract. If that's the case, id just use Maris Otter.

It's too bad it doesn't say what kind of extract the English stuff is becase whether it's liquid or dry will affect the conversion. But the numbers are 1 pound grain = .75 pounds LME = .6 pounds DME. Cheers!
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

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Old 10-16-2011, 05:23 PM   #3
May 2009
Schertz, TX
Posts: 9

Thanks Jon,

Using your guidelines, this is the recipe I came up with. Let me know what you think.

Christmas Spice
Style: Christmas / Winter Specialty Spiced Beer OG: 1.082
Type: All Grain FG: 1.020
Rating: 0.0 ABV: 8.12 %
Calories: 268 IBU's: 10.92
Efficiency: 70 % Boil Size: 5.83 Gal
Color: 12.8 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes

Grains & Adjuncts
Amount Percentage Name Time Gravity
4.00 lbs 26.11 % Weyermann Pale Malt 60 mins 1.038
1.10 lbs 7.18 % Briess 2-Row Caramel 60L 60 mins 1.034
10.00 lbs 65.28 % Simpsons Maris Otter 60 mins 1.038
3.50 ozs 1.43 % Brown Sugar, Dark 5 mins 1.046

Amount IBU's Name Time AA %
0.75 ozs 10.92 Cascade 45 mins 5.50
0.50 ozs Goldings, East Kent 7 days 5.00

Amount Name Laboratory / ID
1.0 pkg Nottingham Danstar

Amount Name Time Stage
1.00 tsp Allspice 05 mins Boil
1.00 tsp Cinnamon Powder 05 mins Boil
1.00 tsp Vanilla 05 mins Boil
0.25 tsp Nutmeg 05 mins Boil
1.00 lb Honey 05 mins Boil

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Old 10-16-2011, 05:37 PM   #4
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts

I would add spices post fermentation for better flavour...

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