hmm. im going the week of Christmas and Amber recommendations? I would really like to experiment with a bock but i cant find an extract recipe
Basic spiced amber, a little bigger for Christmas.
OG: 1.060ish, FG: 1.015ish, IBU: 33ish, ABV: 6%ish, yeast strain: California ale if you want it pretty clean, British ale if you want more malt character, Belgian ale if you want esters and to not worry about temp control.
4 lbs light malt extract
3 lbs gold/sparkling amber malt extract (late addition)
1/2lb caramel 40L
1/2lb caramel 60L
1/8lb special B
1/8lb melanoidin/biscuit
1 oz Northern Brewer (or Perle, Willamette, Cascades) hops 60 min
1/2 oz Fuggle (or Willamette, Goldings, Cascades) hops 30 min
1 tbsp mulling spice 10min
1 tbsp mulling spice 0min
If you want to make it even bigger, add up to 1 lb, but no more, of some kind of partially refined sugar, like piloncillo, turbinado, demerara, sucanat, or even plain brown sugar. Steep the grains, crushed, in a bag of some sort for about 15 minutes at about 155 degrees. Avoid letting the grains get warmer than 160, lower is fine. The spices are flexible, but whatever you do, add them very late in the boil, and go with smaller amounts than you think you'll need.
Good luck!
