- Recipe Type
- All Grain
- Yeast
- WLP500/530
- Yeast Starter
- N/A
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 3.25
- Original Gravity
- 1.094
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 90
- IBU
- 33
- Color
- 27
- Primary Fermentation (# of Days & Temp)
- 28 days, 72 degrees F
- Secondary Fermentation (# of Days & Temp)
- N/A
- Additional Fermentation
- Add additional yeast at bottling, carb to 2.8-3.0
- Tasting Notes
- Great holiday beer.
Fermentables:
4.5 lbs Belgian Pils
2.5 lbs Belgian Pale
12 oz Cane Sugar
12 oz Caramunich III
8 oz D180 (candisyrup.com's is the best)
8 oz Light Brown Sugar
6 oz Belgian Biscuit
3 oz Belgian Aromatic
2 oz Special B
1 oz Chocolate 350
Hop Schedule:
60 - 1oz Hallertauer Tradition 6.5 aa
15 - .5oz Hallertauer Tradition 6.5 aa
Spices
Added at Flameout:
1/4 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Allspice
Added 1 week before bottling:
1/4 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Allspice
Oak:
Added one day after fermentation has begun:
.5 oz American Oak Chips
.25 oz French Oak Chips (medium toast)
I soak the chips in Makers Mark Whiskey for about 3-4 days before adding.
Mash at 153
Pitch yeast at 68, let rise to 72-74 until fermentation is complete.
I alternate between 500 and 530 every year. They are two of my favorite yeasts and have trouble choosing one over the other as they both contribute admirable qualities to this beer.
4.5 lbs Belgian Pils
2.5 lbs Belgian Pale
12 oz Cane Sugar
12 oz Caramunich III
8 oz D180 (candisyrup.com's is the best)
8 oz Light Brown Sugar
6 oz Belgian Biscuit
3 oz Belgian Aromatic
2 oz Special B
1 oz Chocolate 350
Hop Schedule:
60 - 1oz Hallertauer Tradition 6.5 aa
15 - .5oz Hallertauer Tradition 6.5 aa
Spices
Added at Flameout:
1/4 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Allspice
Added 1 week before bottling:
1/4 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Allspice
Oak:
Added one day after fermentation has begun:
.5 oz American Oak Chips
.25 oz French Oak Chips (medium toast)
I soak the chips in Makers Mark Whiskey for about 3-4 days before adding.
Mash at 153
Pitch yeast at 68, let rise to 72-74 until fermentation is complete.
I alternate between 500 and 530 every year. They are two of my favorite yeasts and have trouble choosing one over the other as they both contribute admirable qualities to this beer.