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Beer recipe - Belgian Christmas Ale
| ABV 8.5% | Color 75 EBC | Bitterness 28 IBU |
Description
Belgian Christmas Ale with a rich creamy head, slightly spicy flavor, and a pleasant aroma.
Belgian Christmas Ale with a rich creamy head, slightly spicy flavor, and a pleasant aroma.
Service:
Glass: Tall Glass
Temperature: 4-8 °C
Glass: Tall Glass
Temperature: 4-8 °C
BREWER`S TIPS
For refermentation in the bottle, use the same yeast SafAle T-58.
For refermentation in the bottle, use the same yeast SafAle T-58.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 56% / 16.4 kg |
| Château Munich | 20% / 5.8 kg |
| Château Crystal® | 12% / 3.5 kg |
| Château Cafe Light® | 12% / 3.5 kg |
HOPS
| 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 |
YEAST
| SafAle T-58 | 80 g |
SUGAR
| Dark Candy Sugar | 500 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 2.5 L/kg |
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
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
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
| Total evap 9.0% | Batch size 100L | OG 18.5oP | Efficiency 80% |
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.
| Attenuation | 80% | FG | 3.60oP |
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.
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.
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
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
