US Holiday Prowler

20 litres; OG = 1.058; FG = 1.014; IBU = 19; ABV = 5.8% (calculated values, actual values may vary.)

Ingredients:

  • 4.3kg Crisp Maris Otter malt (if this is not available, you could try a mix of 80% pale malt, 15% Munich and 5% Melanoidin malt)
  • 340g crystal malt (40°L)
  • 110g chocolate malt
  • 700g clover honey
  • 230g golden syrup
  • 60ml / ¼ cup molasses
  • 30g Goldings hops (60 minutes)
  • 30g Fuggles hops (5 minutes)
  • White Labs WLP002 (English Ale) yeast or Fermentis Safale S-04 dried yeast
  • Spices &/or Herbs:
    • 4 cinnamon sticks
    • 1 small nutmeg pod
    • 1 vanilla bean
    • 7 allspice berries
    • 1½ teaspoons whole cloves
    • 8 coriander seeds, crushed
    • peels from 2 small sweet oranges (or you could subtitute with a minimum of 2 tablespoons / 14g dried orange zest)

Brewing instructions:

  • Mash grains at 69°C.
  • Boil for 90 minutes.
  • Steep spices (broken up) at flameout for 10 minutes, remove, then chill rapidly.
  • Ferment at 20 - 22°C.
  • Prime and bottle as usual.

(Source: byo.com. Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)