bobeer
Fermentation Specalist
It's about that time of year when I brew my Christmas beer. I have some Belgian debittered black malt, some dark candy sugar, some Belgian yeast, and about 11 lbs of pilsner so I'm thinking about making it a dark Belgian Christmas beer this year. I've looked at several different Belgian dark recipes so I think I have that part down but as far as the adjuncts go I'm not sure what do to. I usually make an English style christmas beer with ginger, cinnamon, and some other stuff. Everyone always looks forward to drinking it because I've been told it smells and tastes like christmas. I could brew the same ole same ole but since I have some random ingredients I was considering switching it up this year. I have a corker and a rack of 750 ml bottles so i was thinking about doing a fancy bottling job this year too since I have the time...
With that said I have a lot of coca nibs, dried grapefruit peel, oak chips, and a full spice cabinet. Does anyone have a good go-to recipe for a Christmas Belgian I could pull some inspiration from? Thanks!!
With that said I have a lot of coca nibs, dried grapefruit peel, oak chips, and a full spice cabinet. Does anyone have a good go-to recipe for a Christmas Belgian I could pull some inspiration from? Thanks!!