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Author Topic: Jingle Dubbells  (Read 1737 times)

Offline jamie_savoie

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Jingle Dubbells
« on: October 28, 2013, 01:17:00 PM »
This is the recipe for the 12 beers of christmas.  Came overshooting a little, so at around 7% abv it would be a good idea to let it condition a month+ before drinking.  I cooked the Highbush Cranberries (a tart wild cherry) 5 min with a little water, pass it through a chinois, keep the pulp, added sugar and made a syrup.

Recipe: 55 - Jingle Dubbells
Style: Belgian Dubbel

Recipe Specifications
--------------------
Batch Size (Gal): 12.00
Total Grain (Lbs): 24.50
Estimated OG: 1.060
Anticipated SRM: 14.3
Anticipated IBU: 23.2 IBUs
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain
------
68.1% (16 lbs) - Pils
21.3% (5 lbs) - Abbey Malt
4.3% (1 lbs) - Dark Brown Sugar (added after 3 days)
4.3% (1 lbs) - Caramunich
2.1% (0.5 lbs) - Cara 160

Hops
------
2.00 oz Tradition (Pellets, 6.00% AA) @ 60 min
2.00 oz Tradition (Pellets, 6.00% AA) @ 10 min

Extras
--------
Whirlfloc @ 15 min
12g Cinnamon Stick @ 15 min
6 lbs Cherry Puree @ after 2 days
2L Wild Highbush Cranberries Syrup @ 5 min

Yeast
------
WLP510 - Bastogne Belgian Ale Yeast

Mash Schedule
--------------
Sacch Rest - 60 min @ 153F
« Last Edit: October 28, 2013, 02:43:09 PM by jamie_savoie »

Offline Waterlogged

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Re: Jingle Dubbells
« Reply #1 on: October 28, 2013, 02:21:38 PM »
Looking forward to it.  Good idea about letting it sit.  My Imperial Stout for the 12 beers of Christmas will be in the 8% range so same would apply.   I hope I can wait a month!
Fermenting: Air
On Tap: Hoppy Porter
Bottled:  Air

Offline jamie_savoie

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Re: Jingle Dubbells
« Reply #2 on: October 28, 2013, 02:46:18 PM »
I hope I can too! Iíll have to hide them in a closet somewhere! lol