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Sleepy Bear Wassail

5 gallons, partial mash; OG = 1.078; FG = 1.021; Bitterness = 49 IBUs

Ingredients:

• 5 lbs. two-row pale malt
• 0.5 lb. chocolate malt
• 0.75 lb. special roast malt
• 5 lbs. light malt extract
• 1 lb. of either honey or molasses, depending on taste
• 1 oz. Wye Target hops (8.4% alpha acid, 8.4 AAUs) for 60 min.
• 2 oz. Willamette hops (5.6% alpha acid, 11.2 AAUs) for 30 min.
• 1 Tbsp. fresh ginger, grated
• 1 tsp. freshly ground cinnamon stick
• 2 oz. vodka or grain alcohol
• Wyeast 1084 (Irish ale) or White Labs WLP002 (English ale) yeast
• 1 cup dry malt extract for priming

Step by Step:

Heat 1.5 gal. water to 163° F. Mash in grains, hold at 150° to 153° F for 45 min. Sparge with enough 168° F water to collect 2.25 gal. in brew pot.

Top up to 5.5 gal. and bring to boil, stirring in malt extract just before the boil begins. Total boil is 60 min. Add Wye Target hops and boil for 30 min. Add Willamette hops and boil for an additional 25 min. Add either molasses or honey (or 0.5 lb. of each) and boil for remaining 5 min., then cool to 70° F and pitch yeast.

Ferment for nine days at 70° F, then transfer to secondary and allow to condition for 10 days at 70° F. When racking to secondary, steep ground ginger and cinnamon in grain alcohol for 10 to 15 min., then introduce all into secondary before transferring. After conditioning, prime with dry malt extract and bottle. Age for four weeks.