St. Brendan's Holiday Ale

[cyburai]

Pete Clouston

Third Place Winner 1998 Kansas City Bier Meisters Competition

5 Gallon Batch-Extract

1/2 lb. Special B Malt
1/8 lb. Chocolate Malt
6 lbs. Amber Dried Malt Extract
22 oz. Nature's Golden Honey
1 1/2 oz. Cascade Pellets, 6.1% Alpha Acid (60 min.)
1 oz. Saaz Leaf, 2.6% Alpha Acid (30 min.)
1 oz. Saaz Leaf, 2.6% Alpha Acid (5 min.)
4 3 in. Cinnamon Sticks
1 oz. Crushed Coriander
1/2 oz. Dried Bitter Orange Peel
5 Whole Cloves
1 oz. Grated Ginger
Wyeast 1056 American Ale Yeast

* Original Specific Gravity: 1.053
* Final Specific Gravity: 1.012
* Boiling Time: 60 min.
* Primary Fermentation: 13 Days at 70 deg. in Glass
* Secondary Fermentation: 8 Days at 70 deg. in Glass

Brewer's Specifics
Steeped Grains for 30 Minutes in Two Gallons of Water.
Boiled Extract and Honey for 60 Minutes.

Brewer's Comments
This is a variation of a recipe from a Papazian book. I brewed it a month earlier this year than last, but it really gets better with age. The ginger tends to mellow out.