An amber, full-bodied, winter warmer. Great for the cold holiday season. (5 gallons)

Ingredients:

• 6 lbs. Coopers light extract
• 3 lbs. Briess light dry extract
• 1 lbs. crystal malt, 80° Lovibond
• 8 oz. DeWolf-Cosyns chocolate malt
• 4 oz. flaked wheat
• 1 tsp. Irish moss
• 2 oz. Chinook hops (12.5% alpha acid) for 60 min.
• 1 oz. Willamette hops (5.2% alpha acid) for 30 min.
• 1 oz. East Kent Golding hops (6.2% alpha acid) for 2 min.
• Wyeast 1338 (European ale) or Coopers ale yeast
• 1 cup dry malt extract for priming

Step by Step:

Steep crystal and chocolate malts in 3 gal. of 150° to 180° F water for 15 to 20 min.

Remove spent grain. Mix in malt extracts and flaked wheat, then bring to a boil. Total boil is 60 min. After hot break, add Chinook hops and boil 30 min. Add Willamette hops and boil 15 min. more. Add Irish moss and boil 13 min. more. Add East Kent Goldings in last 2 min. of boil. Cool wort and transfer to fermenter, straining out hops and flaked wheat. Top up to 5 gal. with cold, preboiled water. Cool below 80° F and pitch yeast.

Ferment at 68° F for 10 days. Transfer to secondary for 14 days. Prime and bottle. Age several months.

OG = 1.065
FG = 1.020