Way back in the dark ages, when St. Arnold had just started out, I asked Scott Birdwell for an approximation of the amber. He sat down and wrote it out from memory and said he knew what was in it pretty much from first-hand knowledge. The beer was much hoppier back then, but I bet you could still get Mr. Birdwell to concoct a recipe.

Here is a clone recipe for St. Arnold Christmas Ale I found from BYO, December 2004

5 Gal

OG=1.066 FG=1.013

IBU=22 SRM=22 ABV=6.8%

11 lbs. 2 row pale malt

13 oz. Munich malt

7 oz. CaraMunich malt

7 oz. Special B malt

1lb. 3 oz. CaraVienne malt

1 tsp. Irish moss (15 min)

10.8 AAU Perle hops (30 min) (1.5 oz. of 7.2% alpha acid)

3 oz. Liberty hops (0 min)

Wyeast 1968 (London ESB) or While Labs WLP002 (English Ale)

Single infusion mash @ 150. Boil for 90 min. Ferment @ 72 deg