American Spiced Amber
5 gallons, OG 1.070
Steep 1# Caramunich®II, 0.5# Carapils®, 2 oz roasted barley
Add 7# light DME to steeping liquor
Bittering hops: 9 AAU Perle hops (35 IBU)
Aroma hops: Cascade, 0.5 to 1.0 oz 10 minutes before knockout
Add 1# orange blossom honey, 1 oz fresh grated ginger, 1 tablespoon fresh grated cinnamon with the aroma hops
Ferment with Wyeast 1056 or White Labs WLP001
For all-grain, replace DME with up to 11# American 2-row malt and mash at 152º F.
Olde Mistletoe Winter Warmer (all-grain)
5 gallons, OG 1.065
11# English pale ale malt
1# caramel 60 malt
0.5# special B malt
0.5# chocolate malt
2 oz roasted barley
Mash at 153º F
Bitter hops: 7 AAU Perle or Northern Brewer (28 IBU)
Aroma hops: optional, but 0.5 oz or less Golding, Fuggle, or Willamette 5 minutes before knockout
Ferment with English ale yeast, such as Wyeast 1028 or White Labs WLP002
Belgian Noël
5 gallons, OG 1.080
8# pilsner or American 2-row malt
3# Munich or Briess Bonlander malt
1# Caramunich®III
0.5# special B malt
0.25# chocolate malt
Mash at 152º F
Dissolve 1.5# turbinado sugar in the wort before boiling
Bittering hops: 8 AAU Perle or Kent Goldings (32 IBU)
Flavor hops/spices: Add 1 oz Saaz hops, 3 star anise, and 1 tablespoon fresh ground nutmeg 10 minutes before knockout.
Ferment with Wyeast 1762 or1214, or White Labs WLP530 or WLP540
Extract brewers: replace base malts with 8# pale, Munich and amber DME as desired, and steep caramunich, special B and chocolate malts as usual.