Batch 13 (b) - St. Nick's Secret Spiced Ale

Time to make Christmas beer, but switching it up a little since I had 3 lbs of pale LME to use, and I wanted to move the honey to the very end.... here goes:

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

3 lb Pale LME (60 min)
3.6 lb Amber LME (60 min)

2.0 oz. Cascade 7.5% (45 min)

1.0 tsp Irish Moss (10 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)

Remove from heat to stir in honey. Bring to boil and add Hallertauer.
1.5 lb Wildflower Honey (5 min)
1.0 oz. German Hallertauer 3.5% (5 min)

London Ale Yeast (Wyeast SmackPack #1028)

OG: 1.070 est.
FG: 1.018
ABV: 6.825% est.

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%