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.
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.
partial mash. The ultimate holiday ale. Makes 5 gallons. Elapsed
Time: 1.5 hours.
- 4 lbs. Dark
- 3 lbs. Amber
- 0.5 lb. cracked
British Crystal Malt (60 Lovibond)
- 0.25 lb.
Black Patent Malt
- 1 lb. clover
- 1 oz. pelleted
Bullion hops (bittering)
- 1 oz. pelleted
Hallertau hops (aroma)
- 6 rinds from
medium oranges, grated
- 12 inches
- 6 oz. ginger
root, peeled and grated
- 2 tsp. allspice
- 1 tsp. cloves
- 1 tsp. Irish
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
- 1 package
liquid Irish Stout yeast- Wyeast #1084 Irish Stout
and spices in covered saucepan for 45 minutes, then set aside.
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.
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:
boil: Bittering hops- 1.0 oz. Bullion hops
Irish Moss, Yeast nutrient, Chillguard
Aroma hops - 1.0 oz. Hallertau hops
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.)