Christmas Ale



Original Gravity: 1.085

Final Gravity: 1.021

IBU: 16

Boil (Minutes): 60

ABV: 8.5%

  • 9.9 lb. Light LME
  • 1 lb. Crystal 120°
  • .5 oz. Mt. Hood (60 min)
  • .25 oz. Willamette (60 min)
  • .25 oz. Mt. Hood (5 min)
  • .25 oz. Willamette (5 min)
  • 1 lb. Honey (Flame-out)
  • 1.5 Oranges (peeled w/o rhine)
  • 1 oz. Ginger (grated)
  • 1 oz. Cinnamon (ground)
  • WYeast London ESB #1968

       3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2.5-3gal. of water to 155°. Steep the Crystal in your water for 25 min. Afterwards, remove bag of grain. Add LME and stir to dissolve. Bring to a boil and add .5 oz Mt. Hood and .25 oz. Willamette to start your 60 min boil. Add .25 oz. Mt. Hood and .25 oz. Willamette with 5 minutes left in your 60 min boil. After your 60 min boil is over, shut off the heat and dissolve 1 lb. Honey and stir for 3 minutes. Cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.). Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add WYeast 1968 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 65°-75° for 5-7 days.

       After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Let sit in a cool, dark spot for at least 2 weeks.

       After 2 weeks, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!

NOTE: Aging these types of beer smooth out the spice character.