Recipe By Jon Griffin
A spicy, fruity moderate strength English Style Christmas Ale. This is based on an English bitter base and is a fairly easy homebrew recipe, although it does take a little bit of experience.
I would advise not increasing the spice amounts. People that have tried that have found the flavor to be to overbearing. You can also change the fruit additions. I have used mango and peach in the secondary with no apple, and it is also wonderful.
BJCP Category: Christmas/Winter Specialty Spiced Beer
Type: Extract with steeping grains
Yield: 5.00 Gallons
Malts:
6.6 lbs Coopers Light Malt Syrup
1 lb Crystal/Caramel 80
4 oz Roasted Barley
2 lbs Honey (boil 60 minutes)
Hops:
2 oz Cascade (boil 60 minutes)
1 oz Cascade (boil 20 minutes)
1 oz Willamette (boil 0 minutes, when you turn off the flame )
Yeast:
White Labs London Ale Yeast or Equivelant
Additives:
.25 oz Coriander seed (boil 20 minutes)
1 Cinnamon stick (boil 10 minutes)
1oz Sweet Orange Peel (boil 10 minutes)
.25 oz Coriander seed (boil 5 minutes)
2 lbs Crushed tart apples (in the primary fermenter)
3 lbs Crushed Peaches (in the secondary, this keeps the aroma)
Instructions:
Freeze the fruit first or use the winemakers trick of spraying with sulfite to kill wild yeast and bacteria.
*See Full Instructions for more details. I use Servomyces in all my beers along with yeast nutrient.
Specifications:
Fermentation Temp: 68 – 72° F
OG: 1.062
FG: 1.017
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