Saint Arnold's Christmas Ale

11 lbs. 2 Row Pale Malt
13 oz Munich Malt
7 oz CaraMunich (40)
7 oz Special B Malt
1 lb. 3 oz CaraVienne Malt (20)
1 tsp Irish Moss (15 min)
1.5 oz Perle Hops @ 30 min (10.8 AAU)
3 oz Liberty Hops @ 0 min
Wyeast London ESB or White Labs English Ale.
0.75 c corn sugar for priming
Single Infusion Mash @ 150 for 60 minutes, boil wort for 90 min. Ferment at 72 degrees to get the nice fruity esters.

This came from Dave Fourgeron, Brewmaster @ Saint Arnolds