Batch 14 - Not Plain Vanilla Cream Ale

So as a companion to the Christmas Beer.... Here's an American Cream Ale with vanilla added.


0.5 lb Briess Dextrin Carapils (30 min @ 155)

4.0 lb Pale LME
1 cup corn sugar (for Alc. w/o body)
1.0 oz. Willamette (4.6%) (60 min)

3.5 tbsp Vanilla Extract (15 min)

1.0 oz. American Hallertauer (3.6%) (5 min)

Wyeast American Ale smackpack #1056

OG: 1.035
FG: 1.008
ABV: 3.54%

*Note: This recipe is HORRIBLE.... maybe reduce to 0.5 tsp of Vanilla (or get rid of it altogether) and it may be OK.

Batch 13 - St. Nick's Secret Spiced Ale

OK I love Christmas and winter seasonal beers. They are probably my favorite beers of a seasonal variety overall (I know, Oktoberfest lovers - I am a blasphemist). Something about the spices and everything make me really enjoy them whether overly spicy, or with juniper or whatever. Here's my first take at a Christmas Celebration Ale.

1 lb Briess Dextrin Carapils
1 lb Briess Crystal 60L
0.12 lb Paul's Black Patent Malt
Steep 30 min at 150 degrees.

6.6 lb Amber LME (60 min)

Remove from heat to stir in honey. Bring to boil and add Cascade Hops.
1.5 lb Wildflower Honey (45 min)
2.0 oz. Cascade 6.3% (45 min)

1.0 tsp Irish Moss (15 min)

0.12 oz Sweet Orange Peel (10 min)
2.0 tsp Cinnamon (powdered) (10 min)
1.5 tsp Cloves (ground) (10 min)
0.25 tsp Ginger (powdered) (10 min)
0.25 tsp Allspice (powdered) (10 min)
3.0 tsp Vanilla Extract (10 min)

1.0 oz. German Hallertauer 3.7% (5 min)

London Ale Yeast (Wyeast SmackPack #1028)

OG: 1.066
FG: 1.011
ABV: 7.22%