I'm going to work on a christmas beer soon. I thought I might try one run before i pulled out the official batch. We'll see.

Lots of people like to make spice beers for a christmas seasonal ale. I don't think I'm going to do that. Instead, I'm going to focus on a complex and rich malt character with an interesting hops compliment. First, the base will be half pale malt and half munich malt. Half a pound of wheat malt will be added for thickness of head. I think the look of a christmas beer should suggest richness; frothy is a cousin of rich. (To that end, I will also make the beer with 2 gallons of distilled water, instead of all local water, because my local water is very hard and hard water inhibits head retention.) The remainder of the beer with be a half pound each of 40 and 80L crystal and 4 oz. british chocolate malt.

I like the idea I have for hops in this beer. 60 minute addition of .5 oz. chinook hops. What could be more appropirate to christamas than evergreen? 1 oz. cascade for 30 minutes will impart hops flavors that aren't too aggressive. 1 oz. fuggles for 1 minute. Fuggles is mild and should nicely compliment a rich malty smell.

I'll ferment using Dry English Ale yeast from White Labs.

Rest at 153 for 1 hour; mash-out 10 minutes at 167.

O.G. 1.050; 35 IBU; 5.0% A.B.V.