Breckenridge Brewery Christmas Ale clone

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.019 IBU = 22 SRM = 30 ABV = 7.1%
Breckenridge Brewery describes this winter warmer as a beer with extra flavor and strength, with a sturdy texture and rich flavors of caramel and chocolate.

Ingredients

13 lbs. (5.9 kg) 2-row pale malt
1 lbs. (0.45 kg) crystal malt (60 °L)
8 oz. (0.23 g) Special B malt
4 oz. (113 g) chocolate malt
1 oz. (28 g) black patent malt
6.1 AAU Chinook hops (60 min) (0.51 oz./14 g of 12% alpha acids)
3.8 AAU Mt. Hood hops (15 min) (0.76 oz./22 g of 5% alpha acids)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast
3/4 cups corn sugar (if priming)

Step by Step

Mash the grains at 154 °F (68 °C). Vourlaf until your runnings are clear, sparge, and boil wort for 90 minutes, adding hops at times indicated in the ingredients list. After the boil, turn off the heat and chill the wort rapidly to just below fermentation temperature, about 68 °F (20 C). Aerate the wort well and pitch the yeast. Ferment at 70 °F (21 °C). When the beer has reached final gravity, bottle or keg as normal.

Extract with Grains Option: Omit the 2-row pale malt. Add 4.0 lbs. (1.8 kg) light dried malt extract and 5.25 lbs. (2.4 kg) light liquid malt extract (late addition). Begin by heating 2.5 gallons (9.4 L) of water in your brew pot. In a separate pot, heat 0.50 gallons (1.9 L) of water to 161 °F (71 °C). Place crushed grains in a steeping bag and submerge in water, steeping at 150 °F (66 °C) for 30–45 minutes. After steep, remove grain bag and let drip dry into the pot. Add “grain tea” and dried malt extract to the pot and bring to a boil. Boil for 60 minutes, adding hops at the times indicated in the ingredients list. With 15 minutes left in the boil, stir in liquid malt extract. After the boil, cool the wort and transfer to fermenter. Add enough cool water to make 5 gallons (19 L), aerate and pitch yeast. Follow the remainder of the all-grain recipe.