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Tuesday, October 26, 2010

Happy Holiday Ale


Once a year folks eat, drink and are merry. We think this is a great time to impress your friends and relatives with homemade beer. This spiced ale will make egg nog a thing of the past. 
Ingredients: 6 lb. Dark liquid malt extract, 3.3 lb. Amber liquid malt extract, 8 oz. Caramel 60L, 8 oz. Special B specialty grains, 2 oz. of hops, 1 Cinnamon Stick, 1 tsp. nutmeg, 1 tsp. ginger, yeast, priming sugar and a grain bag.
Custom Yeast: White Labs Burton Ale 023
Additional Information:

Origin of Style USA
Color Dark
Gravity Level High
Hop Rating (1-4) 1

Can't wait to get started!

Kit spread out, kit in a box

Fresh ingredients equals fresh beer! Grains and extract turn over weekly at Midwest. 

The small pouch contains the cinnamon, nutmeg and ginger.

Grain soak 

Spent grains

Here you can see the added color a grain soak gives. Smells amazing.

Adding malt extract

Adding hops

Time to add the spices

Then the finishing hops

By this time the first hops additions have stopped floating

I run the wort through a strainer to remove all the pelletized hops

Pitching yeast directly into wort. Between 100-150 million cells, no need for a starter.

A few days later, here is the krausen

Cant wait to taste this one! Extra time may be needed for flavor mellowing. Will report back when it's ready to pour in the glass! Thanks for stopping by!


  1. Awesome bro.
    I did a Holiday Ale last Christmas.
    It was real tasty and was similar to yours
    but used a London Ale Yeast.

    How did this one turn out?

    ( My cat digs the boxes too )



  2. Hey thanks for stopping by. Trying to get some updates goin. In this brew the spices were very dominant at first, it had to age 2-3 months before it started to come together. I didn't care much for it at first but after aging EVERYONE loved this beer. Give it the 3-4 months and it's a winner.

    The Burton ale produces lots of tart fruity taste and is not overly dry which I really love.