Strong Belgian Christmas Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Strong Belgian Christmas Ale

220 calories 20.1 g 12 oz
brewer logo
Beer Stats
Method: Partial Mash
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ommegang
Rating:
4.00 (1 Review)

Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Sunday November 7th 2021
1.067
1.013
7.1%
34.1
4.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row 36.8 3.5 47.6%
5 lb Dry Malt Extract - Pilsen5 lb Dry Malt Extract - Pilsen 42 2 47.6%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 60 min 19.89 44.4%
1 oz Northern Brewer - Cascade1 oz Cascade Hops Leaf/Whole 8 Boil 15 min 11.28 44.4%
0.25 oz Summit0.25 oz Summit Hops Pellet 18.5 Boil 5 min 2.88 11.1%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Ginger Root Flavor Boil 15 min.
1 oz Bitter Orange Peel Flavor Boil 15 min.
1 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc tablet Fining Boil 10 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Salt Lake City, Utah (City Creek 2020 report)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Rinsed grains in 170º H2O Batch Sparge 75 °F 155 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.28 g | 29.1 qt) 6.19 24.8  
Mash volume with grains (equipment estimates 7.28 g | 29.1 qt) 6.59 26.4  
Grain absorption losses (steeping) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.43 1.7  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.19 24.8
Equipment Profile Used: System Default
 
Notes

11/05/2021
Bought grains to 150º from 128º in 2 gal H2O and rested 30 minutes. Sparged with 2 Gal 170º H2O.
Added all water plus 2 more gals and Pilsen DME to kettle and brought to boil.
Added Candi Sugar and homegrown hops at initial boil.
Added second hops, ginger, and orange peel at 45 minutes.
Added finings and yeast nutrients at 50 minutes.
Added Summit hops pellets at 55 minutes.
Total boil 60 minutes.
Chilled to 83º, racked to carboy, and pitched 1 L yeast starter (1.063 OG).
Constant bubbling after 8 hours.
11/13 racked to second carboy. S.G. 1.016 (very good efficiency)
11/24 Added 5 oz corn sugar and 4 oz honey
bottled 32 pints and 2 growlers.
F.G. 1.006
THIS has been a very good beer, almost great, with perfect color and complex flavors. both Belgian and warm spices. The only issue is that as the beer aged past two months I had some exploding bottles and beer shooting out of the bottle upon opening, plus a lot more flock in the beer. The last bottle was drunk on 2/7/2022 while brewing Fat Tire Clone 2022.


Last Updated and Sharing
 
393
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-02-08 00:15 UTC