Brewing Method: Partial Mash
Yeast: Wyeast 1214 Belgian Abbey
Yeast Starter: N/A
Batch Size: 5 gal.
Original Gravity: N/A
Final Gravity: N/A
Alcohol Content: N/A %
Total Grains: N/A
Color: N/A
Extract Efficiency: N/A %
Hop IBU's: N/A
Boiling Time: 60 minutes
Primary Fermentation: 2 weeks at 68 F
Secondary Fermentation: 2 weeks at 60 F
Additional Fermentation:

Grain Bill:

3.3# Geordie Light Unhopped Malt Extract Syrup
4.0# Mountmellick Light Unhopped MES
1.0# Medium M&F Dry Malt Extract
0.5# Medium Crystal Malt (1/2 Light & 1/2 Dark German Crystal)
0.5# Victory Malt
0.5# Pale Chocolate Malt
1.0# Dark Brown Sugar
0.75# Clover Honey

Hop Bill:

2 oz. English Blend Hop Pellets at 60 minutes
1 oz. English Blend Hop Pellets at 15 - 25 minutes
1 oz. English Blend Hop Pellets at 0 - 5 minutes
1 oz. Fresh Grated Ginger
3 tsp. Ground Apple Pie Spice (Allspice, Cinammon, Ginger, Cloves, Sugar, Nutmeg)
1 tsp. Irish Moss @ 20 minutes; 2 tsp. Gypsum @ 60 min.

(English blend is a mixture of English hops such as Fuggles, Goldings, Willamette, etc.)

Mash Schedule:

Steep cracked grains in grain bag for 30 min. at 150-160 F

Brewers Notes:

Dark, complex, full-bodied ale with hints of spices. After 4 months, this has mellowed nicely with the spices and alcohol definitely present but more subdued than after the first month. A real winter warmer.