Recipe - Phil Flemings Christmas Ale

3 1/3 pound Munton and Fison Stout Kit
3 1/3 pound Munton and Fison amber malt
Extract syrup
3 pound Munton and Fison light dry
Malt extract
One half ounce Hallertauer hops (boil)
One half ounce Hallertauer hops (finish)
Three fourths pound Honey
5 3inch
2 teaspoon Allspice
1 teaspoon Cloves
6 ounce Ginger root
6 Rinds
(scrape the white insides of
The rind away
Wyeast No. 1007 German ale
Liquid yeast
7 ounce Corn sugar for priming
Cinnamon sticks
From medium size oranges

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