SUBMITTED BY RICHARD BROWN

• 6 2/3 lbs plain light malt extract


• 1 lb light honey


• 1/2 lb crystal malt (20 degree Lovibond)


• 2 oz. Black Patent Malt


• 2 oz. cascade hops


• grated rind of 4 oranges


• 1 tbsp ground cinnamon


• 1 tbsp FRESH grated nutmeg (about 1 whole berry)


• 1/2 oz. Saaz hops


• Wyeast 1084 Culture

Start the yeast by adding it to about 1 Tbsp. dry malt extract in a quart of warm water. Added cracked grains to 1.5 gallons cold water & bring to a boil. Remove the grains (a grain bag works great for this) & add malt extract & honey. Return to the boil & add Cascade hops. Boil 45 minutes, add orange peel & spices, and boil for 8 minutes. Add Saaz hops & boil for 2 minutes more. Strain into primary fermenter filled with 3.5 gallons cold water. Pitch yeast at roughly 80 degrees. Rack into secondary fermenter after 7-8 days, top off to 5 gallons. After 2 weeks, you should be ready to bottle. Prime with 1 & 1/4 cups dry light malt powder & bottle. This ale will have a strong malty taste with deep notes of spice & citrus. Reaches its peak flavor after 2-3 weeks in the bottle.

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