Winter Seasonal Beer Christmas in Belgium - Page 2 - Home Brew Forums

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Old 04-09-2012, 11:32 PM   #11
GodsStepBrother
 
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Apr 2009
, Texas
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Just taped it for a friend who just had a boy. Man is this delicious, I did not use ginger. But wow! the cardamon and the vanilla play so well of of each other. Thanks! I will brew this up again for Christmas.

hails to the poobah!!!

 
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Old 06-26-2012, 11:42 AM   #12

Just saw this...where have I been?? Glad you liked it. It's a special beer that will be a part of my holidays for years to come...
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Old 09-12-2012, 01:45 AM   #13
jheist
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Mar 2009
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Brewed this beer today. Wanted to make a christmas belgian and this recipe looked like just the ticket. The sample tasted awesome! I'll keep you updated on how it turns out.

 
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Old 09-12-2012, 02:57 AM   #14

Quote:
Originally Posted by jheist View Post
Brewed this beer today. Wanted to make a christmas belgian and this recipe looked like just the ticket. The sample tasted awesome! I'll keep you updated on how it turns out.
I have this on my schedule for early October. Keep us posted!
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Old 09-13-2012, 07:45 PM   #15
CLMCHENRY
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May 2012
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Hey Poobah

I'm gonna make this on Sunday and have a couple of questions.

1. Do you chop up the currants and the candied ginger?
2. What does the mash hop and the fw hop mean? fw goes in at the sparge and mash goes in at strike?
3. Are grains of paradise and paradise seeds the same thing? the lhbs said they were but he seemed really unsure of him self.

Thanks for the help and the recipe. This is gonna be bottled and given as x-mass presents!
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Old 09-14-2012, 11:22 AM   #16

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Originally Posted by CLMCHENRY View Post
Hey Poobah

I'm gonna make this on Sunday and have a couple of questions.

1. Do you chop up the currants and the candied ginger?
2. What does the mash hop and the fw hop mean? fw goes in at the sparge and mash goes in at strike?
3. Are grains of paradise and paradise seeds the same thing? the lhbs said they were but he seemed really unsure of him self.

Thanks for the help and the recipe. This is gonna be bottled and given as x-mass presents!
1. No
2. Mash hop = adding hops directly to the mash. FWH = add hops to the boil kettle while sparging.
3. yes they are one in the same.

Good luck and happy brewing!
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Old 10-15-2012, 12:47 AM   #17

Brewed this one up again today. Have any of you guys tried yours yet?
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Old 10-15-2012, 01:00 AM   #18
CLMCHENRY
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May 2012
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I'm bottling today!
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Old 11-02-2012, 01:42 AM   #19
GothGargoyle
 
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Nov 2011
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Made a variation of this a couple of weeks ago, currently sitting it secondary - will be bottling in the next day or so.

Batch Size: 5 Gallon
Boil Time: 60 minutes
Brewhouse efficiency: 70%

Ingredients:
9 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) 73.1 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 3.8 %
8.0 oz Wheat Malt, Bel (2.0 SRM) 3.8 %
4.0 oz Special B Malt (180.0 SRM) 1.9 %
2.0 oz Aromatic Malt (26.0 SRM) 1.0 %
2.0 oz Biscuit Malt (23.0 SRM) 1.0 %
1 lbs 4.0 oz Candi Syrup, Light Amber (45.0 SRM) 9.6 %
12.0 oz Candi Syrup, Deep Amber (180.0 SRM) 5.8 %
0.85 oz Tettnang [5.20 %] - Boil 60.0 min - 13.7 IBUs
0.32 oz Styrian Goldings [4.01 %] - Boil 60.0 min - 4.0 IBUs
0.50 oz Ginger Root (Boil 15.0 mins)
0.25 oz Cardamom (Boil 5.0 mins)
0.14 oz Grains of Paradise, Crushed (Boil 5.0 mins)
2.50 oz Currants, Zante (Boil 5.0 mins)
1.00 oz Orange Peel, Sweet (Boil 5.0 mins)
2.50 oz Currants, Zante (Secondary 14.0 days)
1.00 oz Cocoa Nibs (Secondary 14.0 days)
1.00 Items Madagascar Vanilla Bean (Secondary 14.0 days)
0.50 tsp Coriander Seed (Secondary 14.0 days)

Yeast
Trappist High Gravity (Wyeast Labs #3787), using a 2L yeast starter.

Beer Profile:
Est Original Gravity: 1.068 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.5 %
Bitterness: 17.7 IBUs
Est Color: 23.6 SRM

I used fresh chopped ginger root rather than candied ginger, and fresh peeled orange peel. I used whole green cardamom pods which I crushed along with the grains of paradise.

For the ingredients in the secondary, I sliced open the vanilla bean, extracted the seeds, chopped up the bean and put the whole lot in a container. I then added the cocoa nibs, coriander and currants to the container and poured in enough bourbon to cover it all. I let this sit for 24 hours. It smelled deliciously like xmas cake.

My plan here is that the bourbon soaks up a lot of flavour from the vanilla and cocoa nibs whilst also sanitizing the whole mix. As it was a relatively small amount it should add only a very subtle bourbon flavour to the beer.

I put the whole mixture into a sanitized hop sock with a sanitized shot glass (for weight) into a carboy and racked the beer onto it for secondary fermentation.

 
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Old 11-02-2012, 02:12 AM   #20

Sounds delish! What's your gravity at?
I'm gonna rack to secondary this weekend.
We may have to do a swap...
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