Saint Arnold Christmas Ale clone

(5 gallons/19 L, all-grain)
OG = 1.066  FG = 1.013 IBU = 22  SRM = 22  ABV = 6.8%

Ingredients

11 lbs. (5.0 kg) 2-row pale malt
13 oz. (0.37 kg) Munich malt
7 oz. (0.20 kg) CaraMunich malt (40 °L)
7 oz. (0.20 kg) Special B malt
1 lb. 3 oz. (0.54 kg) CaraVienne malt (20 °L)
1 tsp. Irish moss (15 min.)
10.8 AAU Perle hops (30 min.) (1.5 oz./43 g of 7.2% alpha acids)
3 oz. (85 g) Liberty hops (0 min.)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Single step infusion mash at 150 °F (66 °C). Boil wort for 90 minutes, adding hops as indicated at 30 minutes. Ferment at 72° F (22 °C) “to get those nice, fruity esters.”

Saint Arnold Christmas Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.066  FG = 1.013 IBU = 22  SRM = 23 ABV = 6.8%

Ingredients

1.75 lbs. (0.79 kg) Muntons Light dried malt extract
5.0 lbs. (2.3 kg) Weyermann Bavarian Pilsner liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
13 oz. (0.37 kg) Munich malt
7 oz. (0.20 kg) CaraMunich malt (40 °L)
7 oz. (0.20 kg) Special B malt
1 lbs. 3 oz. (0.54 kg) CaraVienne malt (20 °L)
1 tsp. Irish moss (15 min.)
10.8 AAU Perle hops (30 min.) (1.5 oz./43 g of 7.2% alpha acids)
3 oz. (85 g) Liberty hops (0 min.)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

In your brewpot, heat 1.45 gallons (5.5 L) of water to 161 °F (72 °C). Place crushed grains in large steeping bag and submerge in water. Steep for 30–45 minutes at 150 °F (66 °C). After steep, remove bag and let drip dry. Add 1.55 gallons (5.9 L) of water and dried malt extract to brewpot and heat to a boil. (Note: To save time, you can bring the the water and extract up to temperature in a separate pot while steeping.) Add Perle hops with 30 minutes remaining in the boil. With 15 minutes remaining, stir in liquid malt extract. (Stir until extract dissolves completely to avoid scorching.) After boil, cool wort and add to fermenter. Top up to 5 gallons (19 L) with water, aerate and pitch yeast. Ferment at 72° F (22 °C). Thanks to Dave Fougeron of Saint Arnold Brewing for providing the information used in formulating this Christmas Ale clone.