Christmas Spice '95

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

Ingredients

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

Procedure

Add malt extracts to 2 gallons water, bring to boil.  Add 1 oz Cascade hops and boil 45 mins.  In a separate pot, add all spickes, honey and brown sugar to 1 gallon water.  simmer 10 minutes.  Add spice mix to wort 5 minutes before end of 45 minute boil.  When boil is done, turn off heat and immediately chill the wort.  Transfer wort to a primary fermenter, add water to bring to 5 gallons total, add yeast, stir well.  Take specific gravity reading.  Ferment 7 days and check specific gravity.  Rack to a secondary fermenter and add 1/2 oz. Golding hops.  Continue fermenting 7 days, take another gravity reading.  Prime with corn sugar and bottle. Let sit 3 weeks then chill and enjoy.  To have ready for Christmas Day, start on or before Nov 21.