Here’s a homebrewing recipe I have been working on for a Christmas Ale.
0.25 lbs. American Caramel 120°L
0.75 lbs. American Chocolate Malt
0.25 lbs. American Caramel 40°L
2.5 lbs. Dry Light Extract
3.3 lbs. Liquid Amber Extract
0.4 oz. Chinook (Pellets, 13.00 %AA) boiled 60 min.
0.50 oz. Challenger (Pellets, 8.00 %AA) boiled 15 min.
0.50 oz. Spruce Essence
Yeast : White Labs WLP001 California Ale
Steep the Caramel and the Chocolate grains in 160 degree water for 30 minutes. Bring to boil and add extracts and Chinook hops.
I would go easy on the spruce essence though. For my tastes, it should be more of a “hint” of spruce.