Breckenridge Christmas Ale clone

5 gallons/19 L, all-grain; OG = 1.078; FG = 1.020; IBU = 22; SRM = 21; ABV = 7.4%

Ingredients:

• 14.66 lbs. (6.6 kg) 2-row pale malt
• 1.5 lbs. (0.68 kg) crystal malt (60 °L)
• 1.0 oz. (28 g) chocolate malt
• 0.5 oz. (14 g) black patent malt
• 1 tsp. Irish moss (15 mins)
• 6.1 AAU Chinook hops (60 min) (0.51 oz./14 g of 12% alpha acids)
• 3.8 AAU Mt. Hood hops (15 min) (0.76 oz./22 g of 5% alpha acids)
• Wyeast 1272 (American Ale II) or White Labs (California V) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Mash at 152 °F (67 °C) for 45 minutes. Boil wort for 90 minutes. Ferment at 70 °F (21 °C).

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Breckenridge Christmas Ale clone

5 gallons/19 L, extract with grains; OG = 1.078; FG = 1.020; IBU = 22; SRM = 21; ABV = 7.4%

Ingredients:

• 4.0 lbs. (1.8 kg) Breiss Light dried malt extract
• 5.25 lbs. (2.4 kg) Alexander’s Pale liquid malt extract
• 1.5 lbs. (0.68 kg) crystal malt (60 °L)
• 1.0 oz. (28 g) chocolate malt
• 0.5 oz. (14 g) black patent malt
• 1 tsp. Irish moss (15 mins)
• 6.1 AAU Chinook hops (60 min) (0.51 oz./14 g of 12% alpha acids)
• 3.8 AAU Mt. Hood hops (15 min) (0.76 oz./22 g of 5% alpha acids)
• Wyeast 1272 (American Ale II) or White Labs (California V) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Begin by heating 2.5 gallons (9.4 L) of water in your brewpot. In a separate pot, heat 0.50 gallons (1.9 L) of water to 161 °F (71 °C). Place crushed grains in a stepping bag and submerge in water, steeping at 150 °F (66 °C) for 30–45 minutes. After steep, remove grain bag and let drip dry. Add “grain tea” and dried malt extract to your brewing pot and bring to a boil. Boil for 60 minutes, adding hops at the times specified. With 15 minutes left in the boil, stir in Irish moss and liquid malt extract. (Stir constantly until extract is completely dissolved.) After boil, cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 70 °F (21 °C).