Krampus is the anti-Santa of Alpine lore.  He stealthily travels through the Christmas Eve night stealing bad children and bestowing upon them unmistakable horror.  This name is fitting for an ale of mythological strength that falls outside the traditional recipes of Christmas beers and Winter Warmers.

When sitting around the fire on a stormy Seattle night, I want a beer of strength and contemplation that begs to be sipped.  Krampus is inspired by traditional English Barley Wines and then complemented by flavors of fresh fig and dark rum.  Traditional English malts and a long boil are used to give the beer a rich malt profile of unmistakable depth.  Subtle spicing is present but fleeting on the palate leaving you questioning whether you’re tasting intentional spicing or simply the play of fruit, malt, and yeast.  A light touch of oak becomes apparent on the finish bringing structure to the rich malt profile.

Krampus placed first in the 2012 Joint Puget Sound Pro-Am /Cascade Brewers Cup and will be brewed by Big Time Brewing in early June 2012.  Look for it at Big Time Brewing this fall, at the 2012 GABF Pro-Am, and at the Hospitality Suite of the National Homebrew Conference directly after Pro-Night (June 21^st 11:00pm-1:45am).

Krampus
Brewer: Nick Ladd

Size: 5.25 gal
Efficiency: 74.0%
Attenuation: 73.0%

Original Gravity: 1.106
Terminal Gravity: 1.029
Color: 20.93
Alcohol: 10.32% (8.0% - 12.0%)
Bitterness: 49.4
Mash Temp: 155 F

Fermentables:
13.5 lb Crisp Maris Otter (65.1%)
3.75 lb Weyermann Munich TYPE II (18.1%)
1 lb Crisp Crystal 77 (4.8%)
8 oz Belgian Special B (2.4%)
2 lb Star Thistle Honey (9.6%)

Hops:
28 g Magnum (12.5%) - added during boil, boiled 60 m

Spice:
1 tsp Cinnamon (ground) - added during mash
.25 ea Star Anise - added during boil, boiled 5 m

Other:
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m
.5 tsp Wyeast Nutrient - added during boil, boiled 10 m

Yeast:
1 ea WYeast 1728 Scottish Ale™

Fruit:
4 lb Figs - added dry to secondary fermenter
.5 lb Dark Raisins Soaked in Aged Dark Rum - added dry to secondary fermenter
.5 lb Golden Raisins  Soaked in Aged Dark Rum - added dry to secondary fermenter

Oak:
1 oz Oak Cube Blend Soaked in Aged Dark Rum - added dry to secondary fermenter

Notes:
- Build 2800ml 1.040 starter on plate.
- Ferment primary 2 weeks.  Start at 58*F and hold 60-62*F.  Let ramp up to  72*F at end. 

Secondary 1 (Rack to Purged Carboy) (Age 1 month):
4# of fig
1/2# of dark raisins
1/2# of golden raisins

Secondary 2 (Age 2 Months):
1oz oak cubes