Winter Warmer Recipe

• Wyeast 1028 London Ale
• 12 ounces Crystal 120u0b0L
• 8 ounces Crystal 40u0b0L
• 4 ounces chocolate malt
• 4 ounces black patent malt
• 12.5 pounds pale ale liquid malt extract (LME)
• 1/2 cup molasses (optional), not blackstrap
• 1 ounce Magnum 15% AA for 60 minutes
• 1/2 teaspoon cinnamon for 1 minute
• 1/2 teaspoon ground ginger for 1 minute
• 1/8 teaspoon ground cardamom for 1 minute
• 1/8 teaspoon ground nutmeg for 1 minute

1. One day before brew day, make a
2. with your yeast.
3. Heat 1 gallon of water to 170u0b0F. Remove from heat and add steeping grains to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
4. Bring 3 gallons water to a boil. Add steeping tea from Step 2. Slowly add extract and molasses, if using, stirring. Add enough water to reach a total of 7 gallons. Bring to a boil on high heat.
5. When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and spices at 1 minute left.
6. At the end of 90 minutes, remove from heat. Cool the wort to below 70u0b0F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
7. Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62u0b0F. Also cool the yeast starter to 62u0b0F.
8. Once the wort reaches 62u0b0F, aerate the wort and pitch the yeast.
9. Let the beer temperature rise to 68u0b0F, hold there at least three days, then let it rise as high as 74u0b0F until fermentation is complete.
10. or
11. the beer. Because this beer is high in alcohol and complex it may take two to three months for the flavors to become balanced.

ale, crystal, crystal, chocolate malt, black patent, pale ale liquid malt, molasses, minutes, cinnamon, ground ginger, ground cardamom, ground nutmeg

Taken from www.seriouseats.com/recipes/2011/11/homebrewing-winter-warmer-christmas-beer-recipe.html (may not work)