Chocolatey color, clean taste, some spicyness. Not too strong. "Festive," according to some drinkers.
ingredients
8 lb. Belgian pale malt
1 lb. Breiss crystal malt (40L)
4 oz. Breiss chocolate malt
5.8 HBU Williamette hops
3 oz. fresh ginger (shredded)
zest of 4 oranges
1 tsp. whole cloves
1 tsp. ground allspice
5 3 inch pieces of cinnamon sticks (crushed)
Wyeast London Ale Yeast (No. 1028).
method-single infusion
Mash in with 3 gallons of 170 degree water, for a strike temperature of 154 degrees. Hold for 1 1/2 hours.
Mash out at 168 degrees.
Sparge with about 3 1/2 to 4 gallons of water.
Boil for a total of 90 minutes; add 1/2 of the hops at 45 minutes, and the other half and all spices at 60 minutes.