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Poobah58 10-13-2011 01:01 AM

XMAS in Belgium
 
Gonna brew this up again this wekend. Did it last year and it was a big hit so I thought I would post. A few changes from last year:
Using a Chimay yeast cake in lieu of the Unibroue yeast. Adding a little more orange peel and cutting the ginger a bit.
Based on my stock I'm using Victory in lieu of Biscuit and Cara20 in lieu Caramunich(47). Also replacing Turbinado with more Candi Syrup.
This was a real good beer last year. It did not last too far past the holidays.
It's low in bittering to let the spices shine thru. It would probably make a damn fine dubbel on it's own without the spices!

Xmas in Belgium
Belgian Dubbel

Batch Size: 5.00 gal
Boil Size: 6.00 gal
Boil Time: 75 min
Brewhouse Efficiency: 75.00

Ingredients:
9 lbs Pilsen (1.8 SRM) 72.00 %
8.0 oz Cara 20 (23.0 SRM) 4.00 %
8.0 oz Wheat Malt (2.2 SRM) 4.00 %
4.0 oz Special B (148.0 SRM) 2.00 %
2.0 oz Aromatic Malt (19.0 SRM) 1.00 %
2.0 oz Victory Malt (28.0 SRM) 1.00 %
1 lbs 4.0 oz Amber Candi Syrup (45.0 SRM) 10.00 %
12.0 oz Dark Candi Syrup (180.0 SRM) 6.00 %
0.33 oz Styrian Goldings [2.50 %] (90 min) (Mash Hop) 0.7 IBU
0.33 oz Styrian Goldings [3.00 %] (90 min) (FW Hop) 3.4 IBU
0.83 oz Spalt [5.60 %] (60 min) 17.9 IBU
0.13 oz Grains Of Paradise, Crushed (Boil 5.0 min)
0.25 oz Cardamom, Crushed (Boil 5.0 min)
1.00 oz Sweet Orange Peel, Crushed (Boil 5.0 min)
1.33 oz Ginger, Candied (Boil 0.0 min)
2.50 oz Zante Currants (Boil 0.0 min)
0.50 tsp Coriander Seed, Whole (Secondary 14.0 days)
1.33 oz Ginger, Candied (Secondary 14.0 days)
2.50 oz Zante Currants (Secondary 14.0 days)
1.00 Madagascar Vanilla Bean (Secondary 14.0 days)
1.00 Madagascar Vanilla Bean (Secondary 3.0 days) (If needed)
1 Pkgs Belgian Ale (Wyeast Labs #1214) (Chimay)

Beer Profile:
Est Original Gravity: 1.071 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.97 %
Bitterness: 22.0 IBU
Est Color: 22.6 SRM

Mash:
10 min Dough In @131F
75 min Saacrification @149F
10 min Mash Out @168F

Notes:
Pitch yeast at 64F and let rise to mid 70's.

GodsStepBrother 10-13-2011 01:31 AM

Wow, I must try this. So much going on.

gri3go 10-14-2011 09:41 AM

Might actually try this next weekend.

I got a question though.

Ever have any sanitization issues with introducing all those things in secondary?

Poobah58 10-14-2011 11:33 AM

Quote:

Originally Posted by gri3go (Post 3388789)
Might actually try this next weekend.

I got a question though.

Ever have any sanitization issues with introducing all those things in secondary?

Never, there is alcohol in there that helps. Just try and be sanitary as possible. Sanitize your hands, spoons, bowls, etc...

Poobah58 11-05-2011 03:37 PM

Racked version 2 today. Chimay yeast took it from 1.080 to 1.009! Added vanilla, ginger, currants and coriander. Sucks I gotta wait 2 weeks to keg. Tastes great already...

everfrost 11-16-2011 01:20 PM

Quote:

Originally Posted by Poobah58 (Post 3458392)
Racked version 2 today. Chimay yeast took it from 1.080 to 1.009! Added vanilla, ginger, currants and coriander. Sucks I gotta wait 2 weeks to keg. Tastes great already...

Hey...I'm going to brew this up next week. I'm curious about the Grains of Paradise. I've read a lot about them and how to go cautiously with the amount you add. Correct me if I'm wrong, but it looks like 0.13 ounce computes out to about 3.7 grams for 5 gallons. Is that right and do you crush yours before you add them?

Thanks a bunch...I'm stoked...

Chad

Poobah58 11-16-2011 08:56 PM

.13oz is correct. I put them in a baggie and coarsely crush them with a hammer. Good luck! I'm kegging this weekend!!!!!

Poobah58 12-04-2011 02:49 PM

Big hit at my Christmas party last night! The ginger is just about right this year. I'll try and post a pic later...

Poobah58 12-19-2011 10:52 AM

1 Attachment(s)
Merry XMAS!

GodsStepBrother 01-05-2012 08:40 PM

I just got everything I need for this recipe, will be brewing this up on sunday. Not christmas anymore but it will do just fine I hope!


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