3.4% Gingerbread Winter Ale
Every year I brew a Winter Ale around Christmas and it has become somewhat of a tradition in my house. This year I had already brewed a few pretty heavy beers which were hanging around so I decided to make this one the most session-able Winter Ales possible.
My wife is not into dark beers at all so Stouts and Porters are out of the question. I went for a Brown ale style beer and laced the whole thing with warming spice at the end of the boil.
The tricky part in brewing such a low ABV beer is retaining some sort of body and mouthfeel. A fairly substantial portion of crystal malt in the form of CaraAmber and an above normal mash temperature kept the beer from becoming too thin and watery.
Recipe for 20 litres (20 L = 5.28 gal)
Mash at 70°c (70 °C = 158 °F)
SG = 1.038
FG = 1.012
82% - Maris Otter Pale Malt (5.9 EBC) - 3kg (3 kg = 6.61 lbs)
17% - CaraAmber (11.8 EBC) - 600g (600 g = 21.2 oz)
1% - Chocolate Malt (885 EBC) - 50g (50 g = 1.77 oz)
8.5 IBU - Cascade - Boil 60 minutes - 12g (12 g = 0.424 oz)
9.9 IBU - Citra - Boil 60 minutes - 6g (6 g = 0.212 oz)
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Allspice
1/4 tsp Cloves