Christmas Brews – Part 2

With the countdown to Christmas now in full affect its time to brew those Christmas beers to help us get through the day. Our resident brewer ‘Samta’ has developed some classic recipes with a Christmas twist to be released each week during November.

This English style brown ale is modelled on ginger bread with dry ginger, bready flavours and aromas with a hint of chocolate that is backed up by a firm English hop bitterness and flavour. This is a perfect session ale for drinking all Christmas day.

Food parings: Ginger bread, Cake, Cookies and BBQ or Roast Meat

Ginger Bread Brown Ale


  • Batch size: 23L (fermenter volume)
  • Mash: 60 Mins
  • Boil: 60 Mins
  • OG – 1.043
  • FG – 1.011
  • Colour – 34.5 EBC
  • Bitterness – 22.1 IBU
  • ABV – 4.2%


% kg Fermentable ppg EBC Usage
10% 0.42 Supernova Malt (Gladfield) 37 113.3 Mash
2% 0.08 Gladfield Dark Chocolate Malt 33 1300 Mash
10% 0.42 Gladfield Brown Malt 34 178.1 Mash
5% 0.21 Gladfield Biscuit Malt 35 60.1 Mash
2% 0.08 Caramel Malt – 120L (Briess) 32.2 236.3 Mash
71% 3 Maris Otter Pale – UK 38 6.5 Mash


Name Temp °C Time min
Mash 1 68 60
Mash Out 75 10

Grain Substitutions

Supernova Malt : Crystal 60L

Chocolate, Brown, biscuit : local equivalents


g Variety Type Usage Time AA IBU
37 East Kent Goldings Pellet Boil 60 min 5.5 22.1

Hop Substitutions

East Kent Goldings : Goldings :  English style hop due to the strong malt and ginger character affect is subtle


Amount Unit Name Usage
10 g Ginger Root (Fresh) Flame Out

Note: ginger is grated


Amount Unit Name Attenuation %
2 Packets Mangrove Jack’s Liberty Bell Ale M36 76

Yeast Substitutions

White Labs English Ale WLP002 or WLP007

Wyeast London Ale 1028

Safale US-04

Danstar Nottingham Ale


Type Temp °C Time days
Fermentation 1 18 14

Beer Finings

For this recipe use your choice of beer finings, we tend to use Irish moss in the boil and if needed either gelatine or isinglass in the secondary .

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