Christmas Ale - Year 2

After last year's successful Christmas Ale, recipe, we tried the same recipe with a few tweaks.

Here's the recipe:

14 lbs 2-Row Pale Malt
1 lb Crystal 80L
1 lb Victory Malt
.5 lb Caramunich Malt
.5 Honey Malt
.5 Special B
.3 lb Flaked Barley
.15 lb Black Patent Malt

Mix with 5.5 gallons of water at 172 degrees to achieve temp of 158 degrees.  Hold for 45 minutes.  Sparge twice with 2 gallons of 188 degree water to achieve temp of 168 degrees.  Should yield 7 gallons of wort.

Boil for 75 minutes.  Add Williamette hops (1 oz) at 60 minutes.  At 30 minutes, add East Golding hops (.5 oz), and at 15 minutes, add Fuggles hops (.5 oz).

Add spices as follows and in appropriate amounts:

Ginger Root, shredded, 1 ounce @ 12 min
Cinnamon, 2 sticks @ 5 min
Bitter Orange Peel, 1 ounce @ 5 min
All Spice, .5 ounce @ 5 min
Nutmeg, .5 ounce @ 5 min
Ground Cloves, .5 ounce @ 5 min
Clove Honey, 2 lb @2 flameout

Cool wort to 78 degrees, add water to 5.5 gallon mark, and add 2 packages of Belgian Strong Ale Yeast (Wyeast 1388).  Attached blow-off tube and placed in closet. 

Original Gravity = 1.092

Christmas Ale @ 24 Hours