Christmas Eve ale

Brewer: Jason Durso
Batch Size: 6.25 gal	Style: Christmas/Winter Specialty Spice Beer (21B)
Boil Size: 8.50 gal	Style Guide: BJCP 2008
Color: 33.6 SRM	Equipment: My keg and cooler
Bitterness: 28.8 IBUs	Boil Time: 120 min
Est OG: 1.075 (18.2° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.022 SG (5.6° P)	Fermentation: Ale, Two Stage
ABV: 7.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14 lbs 12.00 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	1
1 lbs	Carapils (Briess) (1.5 SRM)	Grain	2
14.00 oz	Briess Cherrywood Smoked Malt (5.0 SRM)	Grain	3
8.00 oz	Chocolate Malt (Bairds) (500.0 SRM)	Grain	4
6.00 oz	Black (Patent) Malt (Briess) (500.0 SRM)	Grain	5
4.00 oz	Roasted Barley (Bairds) (600.0 SRM)	Grain	6
0.40 oz	Columbus (Tomahawk) [14.0%] - Boil 60 min	Hops	7
0.40 oz	Columbus (Tomahawk) [14.0%] - Boil 30 min	Hops	8
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	9
0.63 oz	Willamette [5.5%] - Boil 15 min	Hops	10
2.50 tsp	Vanilla extract (Boil 0 min)	Misc	11
2.50 tsp	All spice (Boil 0 min)	Misc	12
2.50 items	Cinnamon Stick (Boil 0 min)	Misc	13
1.50 tsp	Nutmeg (Boil 0 min)	Misc	14
1.0 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	15

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