Need a critique on this Belgian Christmas Ale and help with some questions (see below). Thanks in advance for reviewing...
Batch Size: 1.5 gallons
Mash Temp: 152
Mash Time: 90 minutes
Boil Time: 75 minutes
Target OG: 1.095
Target FG: 1.024
SRM (morey): 16.27
Fermentation: 68 degrees for 2 weeks and then room temp (70-80) for 4 more weeks
Amount Fermentable PPG °L Bill %
4.10 lb Pale Ale 38 3.4 78.4%
0.32 lb Munich Light 37 6 6.1%
0.16 lb CaraMunich 33 50 3.1%
0.11 lb Biscuit 35 23 2.1%
0.11 lb Special B 34 115 2.1%
0.11 lb Wheat Malt 37 2 2.1%
0.16 lb Cane Sugar 46 0 3.1%
0.16 lb Belgian Candi Sugar - Amber/Brown 38 60 3.1%
Amount Variety Time AA Type Use
0.18 oz Perle 75 min 8.2 Pellet Boil
0.15 oz Hallertau 25 min 3.9 Pellet Boil
Amount Name Time Type Use
0.15 lb Raisins- Organic No Sugar Added 5 min Flavor Boil
1 each Cinnamon Stick (1.5 inches long) 5 min Spice Boil
1 each Allspice Berry (crushed) 5 min Spice Boil
1 each Nutmeg (dash) 5 min Spice Boil
Wyeast Belgian Ale 1214
I have never made a big Belgian beer before, so this will be my first go at it.
Here are some questions that I have that I would really appreciate some help with:
1) I want to brew this on 7/7, let it primary for 6 weeks and then check FG. Once reached, I want to bottle and let condition for 5 weeks at 70 degrees before taking them over to my aunt's basement (stays nice and cool) and leaving them there until the holidays. Does this sound like a nice/adequate timeframe?
2) I normally only do 1 gallon all grain batches. Since I have a 2 gallon fermenter, I wanted to at least bump this brew up to 1.5 gallons. Because I normally only do 1 gallon batches, I don't use starters and have never had a problem with attenuation/stuck fermentations. Do you think I'll have any issues just pitching the entire packet of Wyeast as outlined above? Normally, for a 1 gallon batch, MrMalty says I only need about 1/2 a pack of Wyeast. I figure I'll just pitch the whole pack for this brew. Sound about right?
3) Do I need to add anything like "yeast nutrients" or anything like that during fermentation? I've never used anything like this before and wanted to know if this would be necessary.
4) Just to confirm, the sugars (Belgian Candi and Cane) outlined in my fermentables are added to the BOIL, right? Not the mash? If so, what time should they be added to the boil?
5) Since I'm making 1.5 gallons using a 2 gallon plastic fermenter, do you think I'll have enough headspace for the fermentation? Further, after fermentation, will the extra .5 gallon of headspace be a problem as it sits for 6 weeks or so?
Any other hints, tips, suggestions would be welcomed. Also, please advise how you think this will be. Most appreciated!