Infamous Christmas Glogg Beer

Classification: spiced ale, extract

Source: Erik Zenhausern (c206gst%sjumusic.bitnet@cunyvm.cuny.edu), HBD Issue #1060, January 21, 1993

This was a very quick and easy recipe; a real plus around the holidays. The beer was rather tasty, although the spices were rather pronounced (covering up any defects if present). The yeast was very fast and attenuative. I have some more of it, so I'll post the results of that brew.

Ingredients:

5 pounds, light malt extract syrup
2 pounds, light clover honey
1/2 ounce Saaz hops (boil)
1/2 ounce Saaz hops (steep 10 minutes)
25 millileters alcohol-based glogg spice (mix of ginger, cinnamon, cardamon, and cloves)
Windsor ale yeast (rehydrated)

Procedure:

Boiled for 30 minutes. Cooled to 70 deg. F. pitched yeast. Fermentation began within 8 hours. Finished within 3 days.

Specifics:

O.G.: 1.053
F.G.: 1.008 (after 2 weeks)