Holiday Ale

(5 gallons/19 L, extract with grains)
OG = 1.063  FG = 1.015
IBU = 35  SRM = 10  ABV = 6.6%

12 oz. (0.34 kg) British crystal malt (55° L)
1 oz. (28 g) British black malt
7 lbs. (3.2 kg) Muntons extra light dried malt extract (DME)
8 AAUs Fuggle hops (60 min.) (2 oz./57 g at 4% alpha acid)
5 AAUs East Kent Goldings (15 min.) (1 oz./28 g at 5% alpha acids)
2 AAUs Fuggle hops (2 min.) (0.5 oz./14 g at 4% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 1275 (Thames Valley Ale) or White Labs WLP002 (English Ale) or Lallemand (London ESB Ale) yeast
1-1/4  cup Muntons extra light dry malt extract for priming

Step by Step:   

Bring 5 gallons (19 L) of water to 155 °F (69 °C), submerge the crushed grains in a grain bag and hold for 30 minutes. Remove the grains, allowing the grains to drip back into the pot. Add the dried malt extract and bittering hops. Bring the total volume in the brewpot to 6 gallons (23 L). Boil for 45 minutes, then add the second hop addition and Irish moss. Boil for 13 minutes, then add the final hop addition. Boil for 2 minutes, then remove the pot from stove. Cool wort for 15 minutes in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5.25 gallons (20 L).

Add the yeast when the wort has cooled to below 80 °F (27 °C), then oxygenate-aerate well. Ferment at 68 °F (20 °C) for 7 days, then rack into secondary (glass carboy). Ferment until target gravity has been reached and beer has cleared (approximately 3 weeks). Prime and bottle or keg and force carbonate. If bottling, allow beer to carbonate at 70-72 °F (21-22 °C) for 2 to 3 weeks. Store at cellar temperature.


All-grain option:

Mash 12.5 lbs. (5.7 kg) British two-row pale ale malt and the specialty grains in 4.2 gallons (15.8 L) of water at 151 °F (66 °C) for 90 minutes. Sparge with 5 gallons (19 L) of water at 168 °F (76 °C). The total boil time is approximately 90 min. Cut the first hop addition of Fuggle to  5.9 AAU. Then add the second hops, Irish moss and final hops as indicated by the extract recipe.

Issue: December 2000