Bad Santa

5 gallon/19-L, all-grain; OG = 1.085; FG = 1.018; IBU = 40 ;ABV = 8.6%

Ingredients:

• 12 lbs. (5.4 kg) Canadian Pils malt
• 1.0 lb. (0.45 kg) Munich malt
• 0.50 lb. (0.45 kg) Carahell® malt (19 °L)
• 0.50 lb. (0.45 kg) CaraMunich® malt (30–40 °L)
• 1.0 oz. (28 g) black patent malt
• 1.0 lb. (0.45 kg) light dried malt extract
• 13 fl. oz. (384 mL) maple syrup
• 1.5 lbs. (0.68 kg) dried cherries
• 12 AAU US Northern Brewer hops (60 mins) (1 oz./28 g of 12% alpha acids)
• Wyeast 1084 (Irish ale) yeast
• 1 vanilla bean (split)
• 3 cinnamon sticks (3 inches, broken into pieces)

Step by Step:

Strong Scotch ale base. Mash all grains at 152 °F (67 °C) for 60 min. Mash out at 168 °F (76 °C) for 10 min. Add dried malt extract and maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 62–64 °F (17–18 °C). Dry spice in secondary for 2–3 weeks.

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Bad Santa

5 gallon/19-L, extract with grains; OG = 1.085; FG = 1.018; IBU = 40; ABV = 8.6%

Ingredients:

• 7.5 lbs. (3.4 kg) light dried malt extract
• 1.0 lb. (0.45 kg) Munich malt
• 0.50 lb. (0.45 kg) Carahell® malt (19 °L)
• 0.50 lb. (0.45 kg) CaraMunich® malt (30–40 °L)
• 1.0 oz. (28 g) black patent malt
• 13 fl. oz. (384 mL) maple syrup
• 1.5 lbs. (0.68 kg) dried cherries
• 12 AAU US Northern Brewer hops (60 mins) (1 oz./28 g of 12% alpha acids)
• Wyeast 1084 (Irish ale) yeast
• 1 vanilla bean (split)
• 3 cinnamon sticks (3 inches, broken into pieces

Step by Step:

Steep grains in 3.0 qts. (2.8 L) of water at 152 °F (67 °C) for 45 minutes. Boil for 60 minutes, initially reserving half of the malt extract. Remove 2 qts. (2 L) of wort and steep cherries. Add remaining malt extract and maple syrup with 15 minutes left in the boil. Add cherry steeping wort at end of boil. Ferment at 62–64 °F (17–18 °C). Dry spice in secondary for 2–3 weeks.