Belgian Christmas Ale

Extract Recipe

Submitted By: caburdet78 (Shared)
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Batch Size: 3.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 3.25 galStyle Guide: BJCP 2008
Color: 31.4 SRMEquipment: My Equipment
Bitterness: 29.3 IBUsBoil Time: 60 min
Est OG: 1.131 (30.4° P)
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 15.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Caraamber (30.0 SRM) Grain 1
1 lbs Caramunich Malt (56.0 SRM) Grain 2
1 lbs Vienna Malt (3.5 SRM) Grain 3
3 lbs 4.80 oz Lyle's Golden Syrup [Boil for 60 min] (0.0 SRM) Extract 4
0.58 oz Northern Brewer [8.5%] - Boil 60 min Hops 5
6 lbs 9.60 oz Lyle's Golden Syrup [Boil for 15 min] (0.0 SRM) Extract 6
0.09 tsp Irish Moss (Boil 15 min) Misc 7
0.30 oz Caraway Seed (Boil 15 min) Misc 8
0.30 oz Cumin Seed (Boil 15 min) Misc 9
9.60 oz Candi Sugar, Dark [Boil for 15 min] (275.0 SRM) Sugar 10
0.30 oz Coriander Seed (Boil 5 min) Misc 11
0 pkgs Belgian Strong Ale Yeast (White Labs #WLP545) Yeast 12
0.60 tsp Yeast Nutrient (Primary 15 min) Misc 13

Notes

second light malt extract added with 15 min to go age 3 months