Belgian Christmas recipe advice - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian Christmas recipe advice

Reply
 
Thread Tools
Old 07-06-2012, 05:21 PM   #1
MikeFallopian
Recipes 
 
Jul 2011
Cardiff, Wales
Posts: 211
Liked 2 Times on 2 Posts



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!

 
Reply With Quote
Old 07-07-2012, 02:24 AM   #2
Pie_Man
Recipes 
 
Aug 2011
Gainesville, FL
Posts: 1,372
Liked 138 Times on 130 Posts


I'm not a specialty beer expert, but I feel like there are too many spices. When tasting specialty beers at a homebrew competition, the best ones had 1-2 spices. Too many, and the flavors get muddled. Think about what works well together in baking and cooking and go off that. To me, orange, ginger, clove, and cinnamon don't balance, but that's my opinion.

 
Reply With Quote
Old 07-07-2012, 12:58 PM   #3

Quote:
Originally Posted by Pie_Man View Post
I'm not a specialty beer expert, but I feel like there are too many spices. When tasting specialty beers at a homebrew competition, the best ones had 1-2 spices. Too many, and the flavors get muddled. Think about what works well together in baking and cooking and go off that. To me, orange, ginger, clove, and cinnamon don't balance, but that's my opinion.
Couldn't disagree more. Take a look at my Belgian XMAS beer in my recipe drop down. It's a great beer and has a number of spices. BTW, be careful with the ginger.
Oh, and secondary when spicing is a must IMHO...
__________________
Mead Lane Brewing
The liver is evil and must be punished

 
Reply With Quote
Old 07-07-2012, 01:28 PM   #4
MikeFallopian
Recipes 
 
Jul 2011
Cardiff, Wales
Posts: 211
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Poobah58 View Post
Couldn't disagree more. Take a look and by Belgian XMAS beer in my recipe drop down. It's a great beer and has a number of spices. BTW, be careful with the ginger.
Oh, and secondary when spicing is a must IMHO...
Would you spice during the boil or in the secondary? If you were to spice just during the boil, wouldn't an extended bottle maturation have the same effect as a secondary?

 
Reply With Quote
Old 07-07-2012, 01:56 PM   #5
Pie_Man
Recipes 
 
Aug 2011
Gainesville, FL
Posts: 1,372
Liked 138 Times on 130 Posts


Not to say, it can't be done, but the better specialty beers I've had tend to highlight a couple spices, or even a single spice. The other spices may be present to build complexity. I too would be careful with the ginger, too much could easily dominate your beer. For a Christmas beer, I would think the cinnamon and clove would be more pronounced than the orange and ginger. Also, using an exotic cinnamon may work better than the generic grocery store variety.

 
Reply With Quote
Old 07-07-2012, 06:19 PM   #6

Quote:
Originally Posted by MikeFallopian View Post
Would you spice during the boil or in the secondary? If you were to spice just during the boil, wouldn't an extended bottle maturation have the same effect as a secondary?
I spice during boil and secondary. I secondary to clear it up a bit and to give it a good taste test. I taste before adding anything to secondary to be sure it needs it...
__________________
Mead Lane Brewing
The liver is evil and must be punished

 
Reply With Quote
Old 07-07-2012, 07:36 PM   #7
DobrePivo
Recipes 
 
Jul 2011
Covington, WA
Posts: 60
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Poobah58 View Post
Couldn't disagree more. Take a look and by Belgian XMAS beer in my recipe drop down. It's a great beer and has a number of spices. BTW, be careful with the ginger.
Oh, and secondary when spicing is a must IMHO...
I agree here. I did a nice "Kring-ale" last year that knocked my socks off. Put a small cinnamon stick, a few cracked allspice berries, 1/2tsp of ground ginger, and 1/2tsp of bitter orange peel in at flameout. Tasted like a gingerbread cookie with the Maris Otter.

 
Reply With Quote
Old 07-07-2012, 08:39 PM   #8
chuckstout
Recipes 
 
Feb 2012
, Wa
Posts: 896
Liked 219 Times on 146 Posts


Quote:
Originally Posted by poobah58
btw, be careful with the ginger.
+1

 
Reply With Quote
Old 07-08-2012, 01:59 PM   #9
MikeFallopian
Recipes 
 
Jul 2011
Cardiff, Wales
Posts: 211
Liked 2 Times on 2 Posts


Quote:
Originally Posted by DobrePivo View Post
I agree here. I did a nice "Kring-ale" last year that knocked my socks off. Put a small cinnamon stick, a few cracked allspice berries, 1/2tsp of ground ginger, and 1/2tsp of bitter orange peel in at flameout. Tasted like a gingerbread cookie with the Maris Otter.
The gingerbread flavour is what I'm hoping to get out of this. Do you think the grain bill is adequate?

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Christmas Ale Time - Thoughts on Recipe? koch711 Recipes/Ingredients 1 05-04-2012 01:32 AM
Christmas beer - advice on devising a recipe MikeFallopian Recipes/Ingredients 1 08-09-2011 01:40 AM
Belgian Dubbel Recipe - Need Advice gregblatz Recipes/Ingredients 4 02-17-2009 04:54 PM
advice? Belgian pale recipe Seabee John Recipes/Ingredients 4 06-26-2008 09:38 PM
Advice on strong belgian/cru recipe massappeal120 Recipes/Ingredients 2 01-11-2008 04:43 AM


Forum Jump