Recipe of the Week: Ebenezer’s Elation

Think you’re running out of time to brew a holiday-themed beer for your family and friends? This 5-gallon batch of all grain (or extract with grains) spiced ale takes only 10 days to ferment and will taste like you’ve been planning it for months. A cache of gingerbread-inspired spices combines with malty sweetness to fill even the grumpiest of humbugging Scrooges with holiday elation.

This recipe first appeared on the Briess/White Labs recipe tear out sheet in the December 2010 issue of Brew Your Own magazine. Or visit the Briess Recipe Database now for a printer-friendly version. Cheers!

 

Ebenezer’s Elation

  • Type: Ale
  • Batch Size: 5 gallons
  • Recipe Type: All grain
  • Recipe Type: Extract with grain (substitute one 3.3 lb canister CBW® Golden Light and one 3.3 lb canister CBW® Munich for Vienna and Pale Ale)
  • Recipe Contributed By: Briess Technical Services Team

Ingredients

  • 5 lbs—Briess Goldpils® Vienna Malt
  • 5 lbs— Briess Pale Ale Malt
  • 0.5 lbs—Briess Carapils® Malt
  • 0.5 lbs—Briess Caramel Malt 60L
  • 0.25 lbs—Briess Dark Chocolate Malt
  • 0.75 oz—Willamette Hops (6% AA)—60 minute boil
  • 0.75 oz—Willamette Hops (6% AA)—30 minute boil
  • 1 tsp—Cinnamon—1 minute boil
  • 0.5 tsp—Cloves, ground—1 minute boil
  • 0.25 tsp—Nutmeg, freshly grated—1 minute boil
  • 1 tbsp—Orange zest—1 minute boil
  • 1 vial—WLP041 Pacific Ale Yeast

Procedures

  1. Mash at 154-156ºF for 45 minutes
  2. Sparge at 170ºF
  3. Boil with spices for final minute
  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

Fermentation

  • Primary Fermentation: 10 days at 70ºF
  • Fermentation Notes: Force carbonate or bottle condition

Stats

  • Original Gravity: 1.054
  • Final Gravity: 1.014
  • ABV: 5.3%
  • ABW: 4.2%
  • IBU: 26
  • Color: 26º Lovibond

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.

Posted in Recipes.
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