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

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Christmas Cherry Belgian Ale

316 calories 29.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Specialty Ale
Boil Time: 75 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 316 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Tuesday October 16th 2018
1.095
1.020
9.9%
47.2
48.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.85 lb Liquid Malt Extract - Amber4.85 lb Liquid Malt Extract - Amber 35 10 29%
1.57 lb Dry Malt Extract - Dark1.57 lb Dry Malt Extract - Dark 44 30 9.4%
18 oz American - Caramel / Crystal 80L18 oz Caramel / Crystal 80L 33 80 6.7%
10.60 oz American - Black Malt10.6 oz Black Malt 28 500 4%
8.80 oz American - Roasted Barley8.8 oz Roasted Barley 33 300 3.3%
6.10 oz Belgian Candi Sugar - Dark (275L)6.1 oz Belgian Candi Sugar - Dark (275L) 38 275 2.3%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 29.9%
2.20 lb Flaked Oats2.2 lb Flaked Oats 33 2.2 13.2%
6 oz Cherry, dark sweet6 oz Cherry, dark sweet 6.4 0 2.2%
267.42 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 45 min 37.18 66.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 15 min 10.05 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Cinnamon sticks Spice Boil 5 min.
1 each Vanilla Bean Spice Boil 5 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 429 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle conditioning       Amount: 250 gr       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 9 13.7 26.6 56 85.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal BIAB Temperature -- 152 °F 75 min
3 gal Very slow sparge Sparge -- 165 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 7.84 31.4  
Mash volume with grains 8.6 34.4  
Grain absorption losses (steep / mash) -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.6 2.4  
Pre boil volume (equipment estimates 6.93 g | 27.7 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.07 g | 20.3 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 7.84 31.4
Equipment Profile Used: System Default
 
Notes



OG: 1.092
FG: 1.019 
SRM: 48.83
IBU: 48.15
ABV: 9.58% 
PRE-BOIL GRAVITY: 1.066

YEAST STARTER  

  1. Approximately 24 hours prior to Brewing, make a DME solution (1.58lbs DME with 2.4 litres water).
  2. Allow solution to Boil for ~15 minutes.
  3. Put into a mason jar or temperature proof glass vessel.
  4. Apply Ice Bath until Temperature reaches ~65F. 
  5. Squeeze 1 packet of WLP500 into DME Solution. 
  6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F. 

    Pre-BIAB Instructions

  7. Put Maris malt and flaked Oats into muslin sac or two sacs.
  8. Put remaining milled ingredients into one seperate muslin sac.
  9. Put hops into muslin sac.
  10. Put Cherries into muslin sac.

    MASH or BIAB 

    PRE-HEAT STRIKE WATER - 4 gal of 163F water
    PRE-HEAT SPARGE - 3 gal of 170F Water then put on a lid.
    (conduct Simultaneously) 

    Water Volume: 7 gallons for 1.5 lb/qt ratio. 

  11. STRIKE WATER: 163F. 
  12. Add UK Maris malt and Flaked Oats @ 163F.
  13. Allow Temperature to fall to 152F prior to closing lid. 
  14. Maintain mash temp for 45 minutes.
  15. Raise temp to 158F.
  16. At 50 minutes into mash, add the rest of the grains.
  17. Maintain temp @ 152F for the remaining 25 minutes.
  18. Check Mash pH ~60 minutes into Mash. 

    pH: ______ (Aim for 5.2)

  19. Add Salts if needed.
  20. Total Mash Time: 75 minutes 
  21. Begin Sparge! 

    FINAL MASH TEMP: ____F 
    FINAL MASH pH:     ____ (Aim for 5.2)

    SPARGE  

  22. Heat 4 gal of Water to 170F. Add to Sparge Vessel. 
  23. Allow water to cool to 168F prior to beginning Sparge. 
  24. Recirculate 4 times prior to collecting wort. 
  25. Attempt to Sparge for over 25-30 minutes. 
  26. Measure pH of the solution coming from Mash Tun @ end of Sparge. 

    Sparge pH: ______
    (Aim for 5.2)

    Liquid Malt & Sugar Additions

  27. Stir in Liquid Amber malt.
  28. Stir in DME crystal dark malt.
  29. Stir in Belgium Dark Candied Sugar.

    BOIL  

  30. Check Pre-Boil Gravity (goal: 1.060) + pH 
    NOTE: Make sure to adjust for TEMPERATURE  

    PRE-BOIL GRAVITY: ____ @ __F 
    Adjusted Gravity:     __ 
    PRE-BOIL pH:     ____ 

  31. Boil for 75 minutes or until final volume reaches 5 gallons. 
  32. Scoop the Poo for ~10 minutes. 
  33. Add Mosaic @ 45 minutes. 
  34. Add Mosaic @ 15 minutes.
    6 a. Add dried cherries @ 15 minutes in muslin bag.
    6 b.Add cinnamon stick(s) @ 5 minutes in muslin bag.
    6 c. Add vanilla stick @ 5 minutes in muslin bag..
  35. Remove vanilla, cherries and cinnamon at the end of boil.
  36. Chill wort to 65F prior to Fermentation. 
  37. Oxygenate Wort before and after pitching yeast. 

    ORIGINAL GRAVITY: ______ 

    FERMENTATION  

  38. Goal Starting Temp: 65F 
  39. Hold Fermentation Temperature @ 65F for ~2/3 of Fermentation. 
  40. (Optional :Add medium toast French Oak cubes at 7 days into fermentation. Secondary or Primary if not using a secondary.

    8 week / 60 days in Primary 

    PRIMING  

    "carbonate to approximately 2.5 volumes CO2" 

  41. Auto-Siphon 5 gal. of Fermented Beer into a bottling 6+ gal. Bucket 
  42. Add 2.5oz of Corn Sugar (goal CO2: 2.5 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution) 
  43. Bottle condition @ 65F until ready to drink. (Minimum 2 weeks)
  44. Store some bottles for months to enjoy!
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  • Last Updated: 2019-02-14 20:40 UTC