SUBMITTED BY JUD DUNHAM

• 4.5 lb pale malt


• 1 lb 40 l. crystal malt


• 3 lb light DME


• 1 1/2 lb wheat DME


• 1/2 lb brown Belgian candi sugar


• 1 lb clover honey


• 1/2 tsp ginger


• 1/2 tsp cinnamon


• 2 oz Cascade hops @ 60 min.


• 1/2 oz Kent Goldings hops @10 min.


• 1/2 oz Cascade hops @ 10 min.


• 1/2 oz Saaz hops @ 3 min.


• Wyeast 1214 Belgian Ale


• Wyeast 1318 London Ale III

This is my clean out the closet Christmas ale. Belgian and English ale yeasts give it an interesting character. Enjoy! Mash grains in 2.5 gallons 157 F water for 1 hour. Sparge with 1.5 gallons 180 F water. Bring to boil, add extracts, honey, sugar and 2 oz cascade hops. Add other hops on schedule, spices @ 5 minutes. Cool to 80 F, pitch both yeasts. SG 1.078 TG 1.012 ABV 7.8%

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