Avery’s winter strong ale has a gorgeous mahogany hue, a hint of hazelnuts, and a finish reminiscent of mocha and toffee. There are no spices—just a blend of five specialty malts. Old Jubilation Ale is comfortable being sipped and quaffed alongside many large cuts of meat you typically find around the holidays. Roast duck, crown roast, rack of lamb, prime rib, herb- and honey-crusted chicken, and all manner of gamebirds are great choices, as are seasonal soups made with spices such as nutmeg and cinnamon.
OG (est): 1.074
FG (est): 1.014
IBUs (est): 45
ABV (est): 8.3%
13 lb 4 oz ( 6 kg) Pale malt
11 oz (312 g) Special Roast
11 oz (312 g) Victory Malt
4 oz (113 g) Chocolate Malt
2 oz ( 57 g) Black Malt
1.5 oz (43 g) Bullion [7.6 %] at 60 minutes
0.5 oz (14 g) Bullion [7.6 %] at 30 minutes
1.0 oz (28 g) Bullion [7.6 %] at 0 minutes
Wyeast 1056 American Ale
Mash for 60 minutes at 150°F (66°C), then lauter and sparge to a pre-boil volume of 6.5 gallons (24.6 liters). Boil for one hour, following the hops schedule, then chill the wort and pitch the yeast. Ferment at 68°F (19°C) until specific gravity stabilizes.
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.