Xmas Ale

Brewer:	Coon Bottom Brewery		Email:	galloway@gtcom.net
Beer:	Xmas Ale		Style:	American Brown
Type:	All grain		Size:	10 gallons
Color:	27 HCU (~14 SRM)		Bitterness:	27 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.4% v/v (4.3% w/w)
Grain:	13 lb. British pale 8 oz. Wheat malt 1 lb. 8 oz. Belgian CaraVienne 2 oz. Belgian Special B 2 oz. Belgian chocolate 2 oz. Roasted barley
Mash:	50% efficiency
	Added 1 TBS Gypsum and mashed grains in approximately 3 gallons of water @ 155°, spared w/ 2. Brought kettle volume up to 7 gallons.
Boil:	60 minutes	SG 1.090	6 gallons
	2 lb. Light malt extract 3 lb. Light dry malt extract 1 lb. Brown sugar
	Irish Moss at 40 minutes. 2 oz sweet orange peel, 2 oz chopped ginger root @ knockout.
Hops:	4 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.) 2 oz. Fuggles (aroma)
Yeast:	2 pkg Safeale rehydrated in one quart warm water.
Log:	After primary rack to two kegs. Add 3 oz to each keg a decoction of nutmeg and cardamon (2 grated nutmegs and 1 heaping TBS ground Cardamon soaked in 6 oz. rum for the duration of the primary).
Carbonation:	Forced at 20 PSI. If Bottling I would prime w/ 3/4 cup light brown sugar.

Recipe posted 11/09/01.