Weasel Breweries™ Recipes:
Aulde Boggey's Yule Gargle™

Politically Correct Back Label:
Legend has it, on a culturally inspecific holiday in December, Aulde Boggey is evicted from Heck, rendered homeless, and seeks political asylum on Earth. To return, this divinely-challenged being must form a lasting emotional bond with a small child or pet. We support Aulde Boggey's self-actualization. Enjoy the spirit of humanity at all times, but drink only in moderation. A Cindy Lou Who Hoopajoop from those grinchy old Monks of Ann Arbor Avenue.

Original, Pre-censored Back Label:
Legend has it, on Christmas Eve, Aulde Boggey rises from the depths of Hell to claim the soul of one innocent. So make damned sure your ex answers the door when this unwelcome caroler comes to call. Merde... that won't work. Oh well, t'is the season. Have a frosty one. Another Cindy Lou Who Hoopajoop from those grinchy old Monks of Ann Arbor Avenue.

Extract and partial mash. The ultimate holiday ale. Makes 5 gallons. Elapsed Time: 1.5 hours.

  • 4 lbs. Dark malt extract
  • 3 lbs. Amber malt extract
  • 0.5 lb. cracked British Crystal Malt (60 Lovibond)
  • 0.25 lb. Black Patent Malt
  • 1 lb. clover honey
  • 1 oz. pelleted Bullion hops (bittering)
  • 1 oz. pelleted Hallertau hops (aroma)
  • 6 rinds from medium oranges, grated
  • 12 inches cinnamon stick
  • 6 oz. ginger root, peeled and grated
  • 2 tsp. allspice
  • 1 tsp. cloves
  • 1 tsp. Irish Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 0.5 tsp. Chillguard (optional)
  • 1 package liquid Irish Stout yeast- Wyeast #1084 Irish Stout

Simmer honey and spices in covered saucepan for 45 minutes, then set aside.

Meanwhile, add 5 liters cold water to a 20 liter stainless steel sparge pot. Place specialty grains in muslin or nylon sparging bag and add to water. Begin heating, making sure grain and sparging bag do not burn on bottom of pot. When temperature reaches 180 F, turn off heat and sparge grains for an additional five minutes. Then, remove bag and squeeze remaining tasty goodness from bag using a collander and a large bowl. Discard grains.

While sparging specialty grains, bring 20 liters cold water to a boil in a 30 liter stainless steel brew pot. When brew pot reaches boil, begin stirring water and add malt extract. Stirring will prevent the malt extract settling to the bottom of the bot and burning. Next, add the contents of the sparging pot. Stir a few more times for good measure. Inhale.

Turn on the heat and bring the mixture to a boil again. When boiling, the mixture forms a foam layer which can rise out of the pot and burn on your stove. Be careful to avoid this. It is messy and difficult to clean.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops- 1.0 oz. Bullion hops

45 minutes: Irish Moss, Yeast nutrient, Chillguard

55 minutes: Aroma hops - 1.0 oz. Hallertau hops

60 minutes: Stop boil.

Cool the wort to 85 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection. Add honey and spice mixture and transfer to primary fermenter.

Leave wort in primary fermenter until fermentation subsides (about a week). Leave wort in secondary fermenter for an additional two to three weeks. Bottle and age to taste. (Weasel Breweries recommends a minimum of two months. More is better.)

1st brewing, August 1998.

To comment, complain or confess, send email to the Monks of Ann Arbor Abbey.

Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011