Yule Like This Ale

Yule Like This Ale is rated 4.7 out of 5 by 27.
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This full-bodied ale boasts a malty caramel sweetness that is tempered by the addition of spices that include allspice, clove, cinnamon, and sweet orange peel. The addition of a Robust LME Softpack adds a subtle roasted note and a deep reddish-brown color. A 7.1% ABV adds a warming finish while still maintaining its drinkability. Perfect for sipping by a fire on a cold winter night.

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Yule Like This Ale

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    What You Get

    1 Can Bewitched Amber Ale Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of Munich Malt

    1 Packet of Crystal Malt 60

    1 Packet of BrewMax LME Robust 

    1 Packet of US-04 Dry Ale Yeast

    2 Muslin Sakcs

    1 Packet of No-Rinse Cleanser

    Your Provide

    1 Cup Dark Brown Sugar

    1/2oz Mulling Spices

    For Fans Of

    Deschutes Brewing Jubelale

    Sam Adams Old Fezziwig Ale

    Brew Specs

    Flavor: Malty/p>

    Original Gravity: 1.073

    Final Gravity: 1.018

    ABV: 7.1%

    SRM: (Color): 17

    IBU: (Bitterness): 26


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract (you won't be using
    this), then place the unopened can in hot tap water. 

    2. Using a measuring cup, pour 6-8 cups of water into your clean 3-quart or larger pot (Use
    enough water to cover the grains).

    3. Add the grains to a Muslin Sack and bring your water up to above 155 degrees F.

    4. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees F.(You
    may add up to another 2 cups of hot water to make sure that your grains are fully submerged.) 

    5. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack
    over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain

    6. Bring grain water to a low rolling boil and then remove from heat.

    7. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Then
    add the brown sugar. Stir until thoroughly mixed. This mixture of unfermented beer is called

    8. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter
    this would be approximately 1 gallon of water. 

    9. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by
    adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-
    liter mark).

    10. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    11. Sprinkle the US-04 yeast packet into the keg, and screw on the lid. Do not stir. 

    Put your fermenter in a location with a consistent temperature between 65° and 76° F (20°-25°
    C), and out of direct sunlight. Ferment for 21 days.

    STEP 3: Adding Extras

    Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.

    1. At Day 14 of Fermentation, boil the second empty muslin sack for 30 seconds, remove, let
    cool, fill with the mulling spices and tie off, and add to fermenter. There’s no need to stir.


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by CTKev from You're Right, I Do! After 17 days of carbonating I had a bottle start to leak from the base, so I removed it & put it in the fridge upside-down. After a few hours of chilling I gave it a try not expecting a lot since it hadn't been conditioned. What a nice surprise! Deep, rich, creamy, nicely spiced with a good kick to it. Can't wait to taste them again a month from now!
    Date published: 2018-01-23
    Rated 5 out of 5 by WIsilverbrewer from Yule LOVE This Ale I bottled this Christmas eve and it absolutely rocks 6 weeks in the bottle. This is a seriously nice dark spiced ale. Good head and lacing just adds to the delight. I will definitely be brewing more of this beer come this fall for next winter. This being my first partial mash and only my second beer ever, I am extremely pleased with this.
    Date published: 2018-02-13
    Rated 5 out of 5 by Ironman brew from Very spicing I bought this kit and entered into the Home Brewers contest and received a 34 on the scores. Not bad, they said it needed more body but I think it is great. Lots of flavor full body brew.
    Date published: 2018-05-06
    Rated 4 out of 5 by DoubleH32 from Great Holiday Beer This beer smells and tastes like Christmas thanks too the mulling spices. It's a great winter seasonal beer. The 1st time I made it I forgot the brown sugar and I thought the spice was a little overpowering. The 2nd time I remembered it and it was much better. It needs 6-8 weeks conditioning. MRB tends to archive this recipe most of the year until November which is about past a good start date to allow for a reasonable conditioning time for ideal taste by Christmas.
    Date published: 2021-01-06
    Rated 5 out of 5 by KevinM from A Holiday Treat! I brewed this in early October and let it condition until December 22. After 3 days in the refrigerator, I opened the first bottle on Christmas Day. It was awesome! It is a great dark beer with a nice touch of mulled spices.
    Date published: 2019-01-12
    Rated 5 out of 5 by stooge from yule like!! LOVED THE COLOR AND THE CARBONATION IS GREAT NICE HEAD RETENTION
    Date published: 2019-01-24
    Rated 5 out of 5 by Dlushbrewing from Perfect Holiday Brew!!! Bottled this after 3 weeks in the LBK, it actually fermented down to 1.013 which puts it at 7.9%abv. Huge grin on my face when I tasted just before bottling, this one came out perfect and will condition till the Holidays
    Date published: 2021-09-22
    Rated 5 out of 5 by VonB from Holiday Brew This was my first holiday beer and loved it. The mulling spices were not over powering and added a nice Christmas feel/taste. Everyone enjoyed this beer.
    Date published: 2023-01-15
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    How much brown sugar should be used?

    Asked by: Hurricane Gary
    The recipe calls for 1 cup of dark brown sugar. Cheers!
    Answered by: Mr Beer
    Date published: 2024-01-13

    For the "Yule Like This Ale" recipe, could you please suggest where to get or what to use for mulling spice? Is there a good source, or could you tell me how to make it?

    Asked by: BigfootnIndiana
    Hi. I made this last year and making it again this year. I made my own mix. Here’s the recipe: 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, 1/4 tsp ginger.  That added a nice pop of spices. I skipped the cloves as I’m not a fan of the flavor. This year I want to add some lemon peel. It’s a nice beer. I conditioned it for six weeks. Saved a few bottles to try this Christmas too. Have fun.  
    Answered by: Eastwharf
    Date published: 2023-11-04

    Do you mix the Munich Malt, and Crystal Malt 60 in the muslin sakcs?

    Asked by: Frank 23
    Yes! In our recipes, we always mix the grains when we can. Cheers!
    Answered by: Mr Beer
    Date published: 2023-10-19

    This comes with a Packet of BrewMax LME Robust, but no where in the instructions does it it you when or where to put it in. 

    Asked by: Mark13
    The packet will be added at the same time as the can of extract. Cheers!
    Answered by: MRBEER
    Date published: 2022-11-21

    Do I have to sanitize the measuring cup for the dark brown sugar before adding the bewitched to the wort?

    Asked by: Gavan3
    It's never a bad idea to sanitize anything that touches your beer ingredients after the boil, but in this case, as long as your measuring cup is clean, it should not make any difference. Cheers!
    Answered by: MRBEER
    Date published: 2022-10-24

    Could you use a peppermint candy at 2 1/2 weeks fermenting to give it a little hit of peppermint flavoring?

    Asked by: TDawson
    You would need to use a lot. It would be better to use peppermint extract. Cheers!
    Answered by: MRBEER
    Date published: 2021-11-30
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