Attempt 2 used 70g roasted malt 1200ebc and 50g choc malt 1080ebc it worked kinda
http://byo.com/hops/item/2258-winter-seasonal-beers
try adding 2% special b and maybe 2% biscuit malt and take some of the other crystal down or best red x malt
mash at 68 degrees
add orange peel to end of boil, cloves 1 tsp or 1 cinnamon stick to flameout, and vanilla 1 pod (1 week in vodka) to fermenter
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