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
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Boil Time: 75 min
Brewhouse Efficiency: 75.00
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)
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
10 min Dough In @131F
75 min Saacrification @149F
10 min Mash Out @168F
Pitch yeast at 64F and let rise to mid 70's.
Wow, I must try this. So much going on.
Might actually try this next weekend.
I got a question though.
Ever have any sanitization issues with introducing all those things in secondary?
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...
Thanks a bunch...I'm stoked...
.13oz is correct. I put them in a baggie and coarsely crush them with a hammer. Good luck! I'm kegging this weekend!!!!!
Big hit at my Christmas party last night! The ginger is just about right this year. I'll try and post a pic later...
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!
|All times are GMT. The time now is 10:52 AM.|
Copyright ©2000 - 2013, Jelsoft Enterprises Ltd.