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Belgian Christmas Beer Beer recipe
Original gravity: 19 - 20oPl
Alcohol: 8.5 - 9%
Colour: 55 - 65 EBC
Bitterness: 25 - 30 IBU
Belgian Christmas Beer with a rich creamy head, slightly spicy flavour and a pleasant aroma.
INGREDIENTS / HL (1 hectolitre = 100 litres)

Château Pilsen 2RS 15 kg / hl
Château Munich 5 kg / hl
Château Crystal® 3 kg / hl
Château Café Light® 3 kg / hl

Admiral 75 g / hl
Brewers Gold 75 g / hl
Perle 25 g / hl

SafAle T-58 50 - 80 g / hl
SafAle T-58 (second fermentation) 2.5 - 5 g / hl
Mashing temperature
Step 1: Mashing
Mash in 75 l of water (65°C) and rest at 65°C for 90 minutes
Raise the temperature to 73°C, rest for 20 minutes
Raise the temperature to 79°C, rest for 2 minutes
Step 2: Filtration
Separate the wort from the spent grain by 35 litres of water (78°C)
Step 3: Boiling
Duration: 2.5 hours
After 15 minutes add Admiral
After 105 min add Brewers Gold and sugar, if necessary
Remove the trub
Step 4: Cooling
Step 5: Fermentation at 20 - 25°C (7 days)

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website

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