jspain3
Well-Known Member
This is an adaptation of a recipe I originally found from RADMAD and one I found on another forum. Both recipes were similar and I merely tweaked some of the ingredients in BeerSmith2 until I reached an OG of 1.079 and 22 IBUs, which I think is about right for this beer.
I brewed something similar last year using extract, but this year I want to brew it earlier so it has time to mellow before Christmas and do an AG version.
Here's what I'm thinking:
6 Gallons
ABV: 9.22%
OG: 1.079
FG: 1.009
IBUs: 22.0
Color: 35.5 SRM
12 lb - Belgian 2 Row (71.6%) 2.0 SRM
1.5 lb - Caramunich Malt (9.0%) 56 SRM
0.5 lb - Special Malt B (3.0%) 180 SRM
1.5 lb - Candi Sugar, Dark (9.0%) 275 SRM
1.25 lb - Corn Sugar (7.5%) 0 SRM
2 oz - Hallertauer @ 60 min
1 oz - Styrian @ 30 min
0.5 oz - Hallertauer @ 10 min
1 oz - Coriander seed @ 10 min
1 oz - Orange Peel, bitter @ 10 min
Wyeast Labs 3787 Trappist High Gravity
Mash @ 152 F for 60 mins
I'm worried that 1.009 might be to low for this beer. The real Corsendonk Xmas Ale is only 8.5% ABV. According to BeerSmith2, if I up the mash temp to 156, I get a FG of 1.012 and ABV of 8.8%.
I brewed something similar last year using extract, but this year I want to brew it earlier so it has time to mellow before Christmas and do an AG version.
Here's what I'm thinking:
6 Gallons
ABV: 9.22%
OG: 1.079
FG: 1.009
IBUs: 22.0
Color: 35.5 SRM
12 lb - Belgian 2 Row (71.6%) 2.0 SRM
1.5 lb - Caramunich Malt (9.0%) 56 SRM
0.5 lb - Special Malt B (3.0%) 180 SRM
1.5 lb - Candi Sugar, Dark (9.0%) 275 SRM
1.25 lb - Corn Sugar (7.5%) 0 SRM
2 oz - Hallertauer @ 60 min
1 oz - Styrian @ 30 min
0.5 oz - Hallertauer @ 10 min
1 oz - Coriander seed @ 10 min
1 oz - Orange Peel, bitter @ 10 min
Wyeast Labs 3787 Trappist High Gravity
Mash @ 152 F for 60 mins
I'm worried that 1.009 might be to low for this beer. The real Corsendonk Xmas Ale is only 8.5% ABV. According to BeerSmith2, if I up the mash temp to 156, I get a FG of 1.012 and ABV of 8.8%.