The recipe's SRM doesn't match my calculations in Beer Alchemy... When I plugged this recipe in, the SRM was 14.... Yet, according to the description of the finished product in the book, it should be "dark and chocolatey like the dubbel, buttery and full of honey like the tripel... with a lovely deep garnet color."
Also, I can't find Cara-Munich malt in Beer Alchemy's ingredients database. I tried a couple of different substitutions and currently am using Caramel Munich Malt 120 in an effort to squeeze out as much color as I can. I'm just not sure if the flavor would be right. Here it is:
Affligem Noel Christmas Ale
OG: 1.093-1.095
FG: 1.022-1.023
SRM: 24
IBU: 26
ABV: 9.1%
Mash at 152 degrees for 90 minutes:
15.66 lb. Belgian 2-row Pilsner malt
8 oz. Belgian Cara-Munich Malt
4 oz. Belgian Aromatic Malt
4 oz. Belgian Biscuit Malt
2 oz. British Chocolate Malt
2 oz. Gambrinus Honey Malt
For a 90 minute boil, add:
1/2 oz. Challenger hops @ 7.8%
3/4 oz. Styrian Goldings @ 4.7%
1 lb. Belgian Clear Candi Sugar
4 oz. Malto Dextrine
15 minutes from end, add:
1/2 oz. Styrian Goldings @ 4.7%
1/8 tsp cinnamon
1 tsp Irish Moss
5 minutes from end, add:
1/2 oz. Styrian Goldings @ 4.7%
Pitch yeast:
1st choice: Wyeast 1388 Belgian Strong Ale
2nd choice: Wyeast 1762 Belgian Abbey II