Ebenezer’s Elation

Briess_ChristmasAle_72dpiCombining gingerbread inspired spices and a malty sweetness, this spiced ale should fill the grumpiest of humbugging Scrooges with holiday elation.

Type: Ale

Style: Other Ale

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Team

Ingredients

Quantity Ingredient Comment Malt Style
5 lbs Goldpils® Vienna Malt Base
5 lbs Pale Ale Malt Base
0.5 lb Carapils® Malt Dextrine
0.5 lb Caramel Malt 60L Caramel, Crystal
0.25 lb Dark Chocolate Malt Roasted, Chocolate
0.75 oz Willamette Hops (6% AA) Boil 60 minutes
0.75 oz Willamette Hops (6% AA) Boil 30 minutes
1 tsp Cinnamon Boil 1 minute
0.5 tsp Cloves Ground, Boil 1 minute
0.25 tsp Nutmeg Fresh Grated, Boil 1 minute
1 tbsp Orange Zest Boil 1 minute
1 vial WLP041 Pacific Ale Yeast
18

 

Procedures

  1. Mash at 154-156ºF for 45 minutes
  2. Sparge at 170ºF
  3. Boil for 60 minutes, add hops at start of boil and 30 minutes, and add spices for final minute of boil
  4. Knock out, cool to 70ºF
  5. Oxygenate highly
  6. Transfer to primary fermenter
  7. Fill to desired level with cold water
  8. Pitch yeast

 


Stats:

Primary Fermentation: 10 days at 70ºF

Secondary Fermentation:

Fermentation Notes: Bottle condition

Original Gravity: 1.054

Final Gravity: 1.014

Alcohol by Weight: 4.2%

Alcohol by Volume: 5.3%

IBU: 26

Color: 26 SRM

Tags: Spiced

 

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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