New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 18 - Belgian Strong Ale => Topic started by: jamie_savoie on October 28, 2013, 01:17:00 PM
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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
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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
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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
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2.00 oz Tradition (Pellets, 6.00% AA) @ 60 min
2.00 oz Tradition (Pellets, 6.00% AA) @ 10 min
Extras
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Whirlfloc @ 15 min
12g Cinnamon Stick (http://spicetrekkers.com/products-page/canadian-american/cinnamon-00000/)@ 15 min
6 lbs Cherry Puree @ after 2 days
2L Wild Highbush Cranberries Syrup @ 5 min
Yeast
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WLP510 - Bastogne Belgian Ale Yeast
Mash Schedule
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Sacch Rest - 60 min @ 153F
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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!
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I hope I can too! I’ll have to hide them in a closet somewhere! lol