Holiday Prowler

(5 gallon/19 L, all-grain)
OG = 1.066  FG = 1.014 IBU = 23  SRM = 19 ABV = 6.9%

Ingredients

9.5 lbs. (4.3 kg) Crisp Maris Otter malt
0.75 lb. (0.34 kg) Scotmalt crystal malt (40 °L)
0.25 lb. (0.11 kg) Crisp chocolate malt
1.5 lbs. (0.68 kg) clover honey
½ can Lyle’s Golden Syrup
¼ cup blackstrap molasses
6.1 AAU Goldings hops (60 min.) (1 oz./28 g of 6.1% alpha acids)
1.0 oz. (28 g) Fuggles hops (5 min.)
White Labs WLP002 (English Ale) yeast
Spices: 4 cinnamon sticks, 1 nutmeg seed, 1 vanilla bean, 7 allspice berries, 1.5 tsp. whole cloves, 8 coriander seeds, 2 nectarine peels

Step by Step

Old ale base. Mash grains at 158 °F (70 °C). 90 minute boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C). Prime with muscavado sugar and cask-condition.

Holiday Prowler

(5 gallon/19 L, partial mash)
OG = 1.066  FG = 1.014 IBU = 23  SRM = 19 ABV = 6.9%

Ingredients

4.5 lbs. (2 kg) Muntons light dried malt extract
1.0 lb. (0.45 kg) Crisp Maris Otter malt
0.75 lb. (0.34 kg) Scotmalt crystal malt (40 °L)
0.25 lb. (0.11 kg) Crisp chocolate malt
1.5 lbs. (0.68 kg) clover honey
½ can Lyle’s Golden Syrup
¼ cup Blackstrap molasses
6.1 AAU Goldings hops (60 min.) (1 oz./28 g of 6.1% alpha acids)
1.0 oz. (28 g) Fuggles hops (5 min.)
White Labs WLP002 (English Ale) yeast
Spices: 4 cinnamon sticks, 1 nutmeg seed, 1 vanilla bean, 7 allspice berries, 1.5 tsp. whole cloves, 8 coriander seeds, 2 nectarine peels

Step by Step

Steep grains in 3.0 qts. (2.8 L) of water at 158 °F (70 °C) for 45 minutes. Boil for 60 minutes, initially reserving half of the malt extract. Add remaining malt extract and other sugars with 15 minutes left in the boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C).