• Wyeast #1084 -- Didn't use a starter...You should.
• 4# Maris Otter pale ale malt
• 5# Munton's light DME
• 1/2# UK chocolate malt
• 1/2# cara-pils
• 1/2 UK Crystal 50-60ºL
• 2 oz special 'B' malt
• 1# orange blossom honey
• 1/4 tsp pumpkin pie spice
• 1/2 tsp grated + 2' stick cinnamon
• 1/2 tsp fresh grated nutmeg
• < 1oz fresh grated ginger
• 1 oz UK northern brewer 8% aau (plugs) - 60 min
• 1/2 oz UK EKG 5% aau (plugs) - 60 min
• 1 1/2 oz crystal (pellets) 4%aau - 30 min
• 1/2 oz UK EKG 5%aau - 30 minutes
• 1/2 oz crystal steeped

Preparation
Mash @ 150º for 1 hour. Mash out @ 168º for 10 minutes. Sparge with 2 3/4 gallons 170º water. Top kettle up as much as you can-- I boiled 4 1/2 gallons. Dissolve DME, bring to boil. After foam subsides, start hop schedule. Add spices for last 10 minutes, and honey for last 5 minutes. Chill, top off fermenter to 5 1/2 gallons, and pitch yeast. Rack off of trub 10 hours later and ATTACH A BLOW-OFF TUBE!!! This baby's gonna blow off like an sonofab*tch! Be sure to keep emptying your blow-off container too, I had to do mine every 4 hrs the first day! Age at least a month and a half before sampling. This is a big beer, and needs plenty of time for the flavors to mellow and meld.

Specifics

Style	Winter Beer
Recipe Type	Partial Mash
Batch Size	5 gallon
Original Gravity	1.093
Final Gravity	1.020
Boiling Time	75 min
Primary Fermentation	14 days/glass
Secondary Fermentation	14 days/glass
Other Specifics	Approximatley 9.5-10% ABV

Comments
Color is a deep garnet-brown. Warming alcohol aroma with subtle spiciness from spices and late hop addition. First flavor impression is hard to pinpoint... A tiny hint of spices, followed closely by rich maltiness and warming alcohol and chocolate flavors... Rich caramel and chocolate notes follow and then into a bright honey sweetness. Finish is long, with a honey-spice-caramel-EKG grassiness. Very complex. I love this beer, and will most certainly be making it again next year--maybe a bit earlier in the year to let it age a bit more.