I've been keen to try a spiced beer for a while. Planning for it to be ready for a mid-winter Christmas.

Note, this is a 10 litre all grain batch which I'll be able to do with my 12 litre brew pot.
The process will be the same as for my partial mashes, except that there's no need to add extract to the boil, and there's no need to top up the fermenter with boiled/cooled water.


Holiday Porter
Batch Size: 10.00 L 

Ingredients
2.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 90.9 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 4.5 %
0.10 kg Roasted Barley (1200.0 EBC) Grain 4.5 %
30.00 gm Liberty [4.30%] (60 min) Hops 28.1 IBU
1.00 tsp Allspice, ground (Boil 5.0 min) Misc 
1.00 tsp Cinnamon, ground (Boil 5.0 min) Misc 
1.00 tsp Nutmeg, ground (Boil 5.0 min) Misc 
1 Pkgs American Ale (DCL Yeast #US-05) Yeast-Ale 

Beer Profile 
Estimated Original Gravity: 1.052 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 66.0 EBC
Bitterness: 28.1 IBU
Estimated Alcohol by Volume: 4.8 %

Mash Grain Weight: 2.20 kg
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 5.72 L

Mash In Add 5.74 L of water at 77.0 C. Mash at 70.0 C 45 min