Beer recipe - Belgian Christmas Ale
|ABV 8.5%||Color 75 EBC||Bitterness 28 IBU|
Belgian Christmas Ale with a rich creamy head, slightly spicy flavor, and a pleasant aroma.
Glass: Tall Glass
Temperature: 4-8 °C
For refermentation in the bottle, use the same yeast SafAle T-58.
RECIPE FOR 100L
Château Pilsen 2RS
56% / 16.4 kg
20% / 5.8 kg
12% / 3.5 kg
Château Cafe Light®
12% / 3.5 kg
Admiral (14.5% aa)
22.4 IBU / 55 g
Brewers Gold (6.0% aa)
2.8 IBU / 80 g
Perle (8.0% aa)
2.8 IBU / 60 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 60min at 63°C
Rise to 68°C at 1°C/min
Rest for 15min at 68°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add Admiral.
Hop addition 2: After 80min add Brewers Gold and Perle.
Sugar addition: After 75min add Dark Candy Sugar.
Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
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