Homebrew RecipesRecipes for all kinds of home brewing – lager, wine, stout – the works

Somebody was recently talking about brewing Christmas beer early. Here’s my
recipe from last year–take my word for it, this is one you should brew before
the end of August…. We did this one last year during the first week of
September and it was only really starting to mellow around January 15. I think
it’s the mint and the ginger you have to worry about. Anyway, better get
started now….

This is the 1991 version of the annual Christmas beer brewed, bottled and
enjoyed by the Crawford boys.

5 lbs. British 2-row barley malt
1 lb. Crystal malt
3 lbs Plain light DME
1 lb Light honey (clover or alfalfa)
1 oz Cascade hops
1 oz Saaz hops
1 oz Ginger root (fresh grated)
1 6 inch cinnamon stick
2 oz FRESH peppermint leaves
1 tsp Gypsum
1/4 tsp Irish moss
1 Package American lager liquid yeast
1 Package Red Star champagne yeast
.75 cups corn sugar for priming