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Missing Santa - Dark Belgian Christmas Beer

Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 53% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Friday October 25th 2019

Original Gravity:

1.064

Final Gravity:

1.010

ABV (standard):

7.0%

IBU (tinseth):

44.5

SRM (morey):

44.0

Mash pH

3.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pilsner11 lb Pilsner	37	1.8	66.7%
1 lb	United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L	33	80	6.1%
1.50 lb	Belgian - Aromatic1.5 lb Aromatic	33	38	9.1%
0.50 lb	German - Melanoidin0.5 lb Melanoidin	37	25	3%
0.50 lb	German - CaraMunich I0.5 lb CaraMunich I	34	39	3%
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	3%
0.50 lb	German - Chocolate Wheat0.5 lb Chocolate Wheat	31	413	3%
1 lb	Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L)	38	275	6.1%
16.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	13.2	Boil	60 min	24.4	25%
0.50 oz	Perle0.5 oz Perle Hops	Pellet	5.3	Boil	5 min	1.95	25%
0.50 oz	Lotus0.5 oz Lotus Hops	Pellet	14	Boil	5 min	5.16	25%
0.50 oz	Sterling0.5 oz Sterling Hops	Leaf/Whole	7	First Wort at 180 °F	0 min	12.94	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Magnum (Pellet)	24.4	25%
0.50 oz	Perle (Pellet)	1.95	25%
0.50 oz	Lotus (Pellet)	5.16	25%
0.50 oz	Sterling (Leaf/Whole)	12.94	25%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tbsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	0 min.
0.50 tsp	Cinnamon	Spice	Whirlpool	0 min.
0.25 tsp	Ground Ginger	Spice	Whirlpool	0 min.
0.25 tsp	All-Spice	Spice	Whirlpool	0 min.
0.50 tsp	Star-Anise	Spice	Whirlpool	0 min.
1 tsp	Irish Moss	Fining	Boil	10 min.
0.25 tsp	Nutmeg - ground	Spice	Whirlpool	0 min.
0.50 oz	Black Currant Black Tea	Spice	Secondary	0 min.
6 oz	Lactic acid	Water Agt	Secondary	0 min.
6 oz	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Strong Ale 1388

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	Low
Optimum Temp:	64 - 80 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

Danstar - Abbaye Ale Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	Med/High
Optimum Temp:	63 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Added a package of Wyeast Belgian Strong Ale liquid yeast 1388 together with 1 dry package of Danstar Abbaye Ale yeast into a 2L starter. The Belgian Strong Ale was an older issue and hopefully the starter helped bring back to life.

Black current black tea is added during secondary to dry steep for 3 days. May add more, just not sure yet.

OH, and beer has lagering since early Nov.... so for two weeks at 60 Deg. F. as of 11/16/2019

Recipe Photos

Screen-Shot-2019-11-06-at-7.35.00-AM.png

Last Updated and Sharing

383

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Brews

Public: Yup, Shared
Last Updated: 2019-11-20 04:08 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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