(5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.012 IBU = 37 SRM = 28 ABV = 6.4%
First brewed in 1987, this winter warmer exhibits bready, toasted malt flavors with hints of coffee, caramel, black cherry, cocoa, and a dash of hop spice.

Ingredients

10 lbs. 14 oz. (4.9 kg) 2-row pale malt
0.75 lb. (0.57 kg) crystal malt (75 °L)
0.5 lb. (0.23 kg) caramel Munich malt (60 °L)
4 oz. (113 g) Carafa II malt
4 oz. (113 g) black patent malt
7.5 AAU Willamette hops (60 min.) (1.5 oz./43 g at 5% alpha acids)
2.5 AAU Fuggle hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
2 AAU Tettnanger hops (15 min.) (0.5 oz./14 g at 4% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
¾ cup (150 g) dextrose (if priming)

Step by Step

Mash the grains at 153 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 72 °F (22 °C). After fermentation is complete, bottle or keg as usual. Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 2.66 lbs. (1.2 kg) Northwestern Gold dried malt extract and 4.33 lbs. (2 kg) Northwestern Gold liquid malt extract. Heat 2.5 gallons (9.4 L) of water in your brewpot. In a separate, smaller pot, heat 2 qts. (1.9 L) of water to 164 °F (73 °C). Add crushed grains to steeping bag and steep at 153 °F (67 °C) for 30–45 minutes in the smaller pot. Add “grain tea” and dried malt extract to brewpot bring to a boil. Boil for 60 minutes, adding hops when indicated. Add liquid malt extract with 15 minutes left in the boil. Cool and add water to make 5 gallons (19 L). Follow the remaining portion of the all-grain recipe