| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | 1 | Servings | ||
INGREDIENTS
| 3 1/3 | lb | Munton and Fison Stout Kit |
| 3 1/3 | lb | Munton and Fison amber malt |
| Extract syrup | ||
| 3 | lb | Munton and Fison light dry |
| Malt extract | ||
| 1/2 | oz | Hallertauer hops (boil) |
| 1/2 | oz | Hallertauer hops (finish) |
| 3/4 | lb | Honey |
| 5 | 3-inch | |
| 2 | ts | Allspice |
| 1 | ts | Cloves |
| 6 | oz | Ginger root |
| 6 | Rinds | |
| (scrape the white insides of | ||
| The rind away | ||
| Wyeast No. 1007 German ale | ||
| Liquid yeast | ||
| 7 | oz | Corn sugar for priming |
| Cinnamon sticks | ||
| From medium size oranges |
INSTRUCTIONS
Christmas beer:aleSimmer spices and honey (45 minutes). Boil malt and hops (50 minutes). Add finishing hops and boil (5 minutes). Cool, strain and pitch yeast. [Note: It's not made clear, but the honey/spice mix is added to the wort just before cooling, they're not boiled together.] Note: This recipe appeared Vol.2, #10 of The Wort Alert, the Hop Barley & the Alers newsletter from Nov. 1990, entitled "Anne's Choice Christmas Ale", and also appeard in a Zymurgy special issue. There was a lot of discussion relating to the additional 3 pounds of malt extract. The final word is that this is the correct recipe. Original Gravity: 1.069 Final Gravity: 1.030 Primary Ferment: 14 days at 61 degrees Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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