I'm fairly new to home brewing, just three extract kits done so far (IPA, tripel, and hefe. All have went well so far though. I've yet to design my own recipe yet. I'd like to brew a Belgian Christmas Ale soon so that it has plenty of time to age before Christmas. Here is a recipe I came up with using BeerSmith.
If anyone has thoughts or suggestions it would be greatly appreciated, particularly on the herbs and spices. For the candi sugar, I plan to actually make my invert syrup and matching that SRM as close as possible. Will be my first time making it though.
Thanks!
Style: Christmas/Winter Specialty Spice Beer
TYPE: Extract
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 3.67 gal
Post Boil Volume: 3.38 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.078 SG
Estimated Color: 24.3 SRM
Estimated IBU: 38.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 4.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 2 4.1 %
8.0 oz Wheat, Torrified (1.7 SRM) Grain 3 4.1 %
3 lbs 2.4 oz Amber Liquid Extract (12.5 SRM) Extract 4 25.9 %
2.00 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 5 22.4 IBUs
6 lbs Pale Liquid Extract [Boil for 15 min](8. Extract 6 49.4 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1 lbs 8.0 oz Candi Sugar, Amber [Boil for 15 min](75. Sugar 8 12.3 %
0.50 oz Ginger Root (Boil 5.0 mins) Herb 9 -
2.00 tsp Cinnamon, Ground (Boil 5.0 mins) Spice 10 -
0.75 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 11 -
0.50 tsp Clove (Boil 5.0 mins) Spice 12 -
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 13 -
1.00 Items Vanilla Bean, Whole (Secondary 0.0 mins) Spice 14 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12 lbs 2.4 oz
If anyone has thoughts or suggestions it would be greatly appreciated, particularly on the herbs and spices. For the candi sugar, I plan to actually make my invert syrup and matching that SRM as close as possible. Will be my first time making it though.
Thanks!
Style: Christmas/Winter Specialty Spice Beer
TYPE: Extract
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 3.67 gal
Post Boil Volume: 3.38 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.078 SG
Estimated Color: 24.3 SRM
Estimated IBU: 38.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 4.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 2 4.1 %
8.0 oz Wheat, Torrified (1.7 SRM) Grain 3 4.1 %
3 lbs 2.4 oz Amber Liquid Extract (12.5 SRM) Extract 4 25.9 %
2.00 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 5 22.4 IBUs
6 lbs Pale Liquid Extract [Boil for 15 min](8. Extract 6 49.4 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1 lbs 8.0 oz Candi Sugar, Amber [Boil for 15 min](75. Sugar 8 12.3 %
0.50 oz Ginger Root (Boil 5.0 mins) Herb 9 -
2.00 tsp Cinnamon, Ground (Boil 5.0 mins) Spice 10 -
0.75 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 11 -
0.50 tsp Clove (Boil 5.0 mins) Spice 12 -
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 13 -
1.00 Items Vanilla Bean, Whole (Secondary 0.0 mins) Spice 14 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12 lbs 2.4 oz
