# 🍺 Top-down Brew: Holiday Prowler

## Recipe Variables

Enter the parameters name: Holiday Prowler og: 1.066 malt: Maris Otter pale ale, 72, 4, 80 malt: Crystal Malt 60L, 5, 60, 74 malt: Chocolate Malt 395L, 2, 395, 74 sugar: Honey, 15, 10, 70 sugar: Lyle’s Golden Syrup, 4, 0, 78 sugar: Molasses, 2, 80, 78 ibu: 19 hop: Kent Goldings, 83, 4.75, 60 hop: Fuggle, 17, 4.75, 5 yeast: ale vol: 5.5 system: US eff: 75 prime: 2.5, 72

### Variations

For steeped grains plus malt extract:

- Delete the Maris Otter pale ale malt line.
- For liquid malt extract, add sugar: Liquid light malt extract, 72, 5, 76
- For dry malt extract, add sugar: Dry light malt extract, 72, 3.5, 96
- Set the mash efficiency variable to 55% (eff: 55) for steeping.

### Explore other malts, sugars, and hops

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## Results

*** Waiting for results. ***

## Notes

This recipe created by Gordon Strong is a holiday beer based upon an English old ale style. It has toasted and chocolatey qualities from the malt, with lingering spice character.

Some of the spices cannot easily be converted to ratios, such as one vanilla bean. The following amounts are needed per five gallons (19 liters). These are added for the last 10 minutes of the boil in a mesh bag.

- 4 cinnamon sticks
- 1 nutmeg seed
- 1 vanilla bean
- 7 allspice berries
- 1.5 tsp whole cloves
- 8 coriander seeds
- 2 nectarine peels

Nectarines are typically available in the middle to late summer months. Peaches, which are a close relative of nectarines, might be a reasonable substitute if nectarines cannot be found.

The yeast from the original recipe is White Labs WLP002 - English Ale. Other English yeasts that attenuate well should also work.

### References

Strong, G. (2010). Winter seasonal beers, BYO, December, p. 210