Christmas time is near...

[Spyderturbo]

I decided I'm going to brew the Affligem Noel Christmas Ale from Beer Captured. Going to brew it this weekend and let it age until the holidays.

Could someone post up the recipe for this?

Thanks!

 

[edost]

From Beer Captured:

Affligem Noel Christmas Ale

Heat 1 gallon of watter to 155 F and add:

8 oz Belgian Cara-Munich Malt
4 oz Belgian Aromatic Malt
4 oz Belgian Biscuit Malt
2 oz British Chocolate Malt
2 oz Gamrbinus Honey Malt

Remove from heat & steep @ 150 for 30 minutes. Sparge with 1/2 gallon of 150 degree water. Bring water to a boil and add:

9.75 lbs Muntons Extra Light Dry Malt Extract
1 lb Belgian Clear Candi Sugar
4 oz Malto Dextrin
1/2 oz Challenger hops (bittering)
3/4 oz Styrian Goldings hops (bittering)

Add water until total volume in the brew pot is 3.5 gallons. Boil for 45 minutes, then add:

1/2 oz Styrian Goldings (flavor)
1/8 tsp Cinnamon
1 tsp Irish Moss

Boil for 10 minutes, then add:

1/2 oz Styrian Goldings (aroma)

Boil for 5 more minutes. Remove and cool wart & add cold water to obtain 5 1/8 gallons (19.5 liters). When wort is below 70, pitch the yeast.

1st choice: Wyeast 1388 Belgian Strong Ale
2nd choice: Wyeast 1762 Belgian Abbey II

Ferment for 7 days then rack to secondary. Beer will remain in secondary for approximately 6 weeks until clear.

They then say to hit it with another dose of yeast 3 days before bottling (is this really recommended? I was going to visit this when it came that time).

For bottling, boil 1 1/4 cups Muntons Extra light DME in 2 cups of water for 10 minutes to prime it and let prime for approx 6 weeks.

This Christmas Ale will peak between 3 and 12 months after carbonation.

 

[Spyk'd]

Wow, thanks for that recipe, that's pretty er....'different'.




Thanks again!

 

[inkbob]

i was planning on doing an american brown coming up, so maybe i'll shoot for a spicy hazelnut wintry-strong thing. i'll admit i'm a little skeptical about spice beers, especially if they're too spicy. that said, i think i'll try to come up with a half batch recipe that i can do all-grain in my new partial cooler/mash-tun set up. also, i dont think too many of my friends are gonna want to be adventureous and drink much "spice" beer, so all the more reason to do a smaller batch. besides, i have access to nice little 15 Liter glass bottles for such "experimental" brews.

all the hazlenut recipes i see use some kind of extract. does anyone have experience with using regular hazelnuts? i assume they should be roasted for the best flavor, but other than that, i wouldn't know what to do with them. and should i boil the spices? or throw them in the secondary, as is the case with the extract.

gut Sud!

 

[Spyderturbo]

From Beer Captured:

Affligem Noel Christmas Ale

Heat 1 gallon of watter to 155 F and add:

8 oz Belgian Cara-Munich Malt
4 oz Belgian Aromatic Malt
4 oz Belgian Biscuit Malt
2 oz British Chocolate Malt
2 oz Gamrbinus Honey Malt

Remove from heat & steep @ 150 for 30 minutes. Sparge with 1/2 gallon of 150 degree water. Bring water to a boil and add:

9.75 lbs Muntons Extra Light Dry Malt Extract
1 lb Belgian Clear Candi Sugar
4 oz Malto Dextrin
1/2 oz Challenger hops (bittering)
3/4 oz Styrian Goldings hops (bittering)

Add water until total volume in the brew pot is 3.5 gallons. Boil for 45 minutes, then add:

1/2 oz Styrian Goldings (flavor)
1/8 tsp Cinnamon
1 tsp Irish Moss

Boil for 10 minutes, then add:

1/2 oz Styrian Goldings (aroma)

Boil for 5 more minutes. Remove and cool wart & add cold water to obtain 5 1/8 gallons (19.5 liters). When wort is below 70, pitch the yeast.

1st choice: Wyeast 1388 Belgian Strong Ale
2nd choice: Wyeast 1762 Belgian Abbey II

Ferment for 7 days then rack to secondary. Beer will remain in secondary for approximately 6 weeks until clear.

They then say to hit it with another dose of yeast 3 days before bottling (is this really recommended? I was going to visit this when it came that time).

For bottling, boil 1 1/4 cups Muntons Extra light DME in 2 cups of water for 10 minutes to prime it and let prime for approx 6 weeks.

This Christmas Ale will peak between 3 and 12 months after carbonation.

Thanks a bunch! I think I'm going to try this one out......provided my LHBS has all the ingredients.

 

[Jester4176]

If I wanted to brew a nice chocolate stout and let it age in a keg until Christmas time, should I carb with DME or sugar, and let it sit in the closet until then to carb and condition? Or is it best to condition in bottles?

 

[artfldodger]

has anyone else brewed Affligem Noel? I got a OG of 1.095 and some major blow off.. I've left it in the primary for about a week and a half and it got down to 1.024, transfered it over to the secondary where its been for about 3 weeks now and still chuging along (a bubble evey 10 min or so)

Finally i couldnt resist not taking a taste and good god is it good, still a bit harsh but its got months to go yet! This being my first big one, I'm really looking forward to opening it up in december!

 

[Exo]

I think I'll brew or something very similar during the holidays. Make the house smell nice and just let it age until holidays roll around again...hopefully by then I can just put it into a keg and let er sit.

 

[Brewsmith]

I'm not big on the Christmas beers either, at least the spruce, spice, nutmeg and cinnamon ones. I do enjoy a good barleywine, though. Good thing I have my entire case of barleywine I made in November, last year. Plus the doppelbock and imperial stout, I have plenty of strong brew to get me through the winter. I'll probably brew up another barleywine this winter for next year.