MikeFallopian
Well-Known Member
I'm planning on brewing a Belgian-esque Christmas ale at some point over the next few weeks, and would like some advice on my recipe. For a 23 litre (6 US gallon) batch:
Fermentables
- pale malt: 5kg (61.73%)
- sugar: 1.5kg (18.52%)
- Munich: 1kg (12.35%)
- biscuit malt: 0.4kg (4.94%)
- crystal 60: 0.2kg (2.47%)
Hops
- Saaz: 50g @ 60 minutes
- Saaz: 30g @ 30 minutes
Spices
- orange peel
- clove
- ginger
- cinnamon
Target OG: 1.084 (target ABV: 9%)
How does this look? Also, would it be ok to bottle after a three week primary then leave to mature until Christmas, or will this require a secondary?
Thanks!
Fermentables
- pale malt: 5kg (61.73%)
- sugar: 1.5kg (18.52%)
- Munich: 1kg (12.35%)
- biscuit malt: 0.4kg (4.94%)
- crystal 60: 0.2kg (2.47%)
Hops
- Saaz: 50g @ 60 minutes
- Saaz: 30g @ 30 minutes
Spices
- orange peel
- clove
- ginger
- cinnamon
Target OG: 1.084 (target ABV: 9%)
How does this look? Also, would it be ok to bottle after a three week primary then leave to mature until Christmas, or will this require a secondary?
Thanks!