Christmas beer

A seasonal beer recipe that used to be the gift of the breweries to their brewers. This intense ale develops rich and spicy aromas and a nice deep colour. The orange peel gives this beer a very special character.


Alcohol: 6.0 – 6.5 %
Original gravity: 1.062-1.065
Bitter Units: high
Colour: dark red


  • Vienna 14-18 EBC 100%
  • Challenger (7-12% alpha acid)
  • Hallertaueur (10% alpha acid)
  • Safale S-04 50g/hl
Other Ingredient(s)
  • Orange Peel (at the beginning of boiling)

Mashing Temperature 120 minutes infusion

  1. Step 1. Mash in 65°C (149°F) and rest for 60 minutes
  2. Step 2. Raise mash temperature to 72°C (162°F) for 30 minutes
  3. Step 3. Pump at 78°C (172°F)

Boiling of the Wort 8 to 10%

Boiling should be done at 100°C /212°F.

Hopping 60 – 90 minutes

Add 90% Add 90% at beginning and 10% of hops 5 minutes before the end.

Fermentation Temperature

Ideally start at 18°C /64°F free rise to 25°C/77°F