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Norwegian Christmas ale
Add 2 tsp of cardamom at knock off and 2 T vanilla at kegging or bottling. Or you can add a split vanilla bean to each keg.
| Brewer: | Pete Fantasia | Email: | fantasiapeter@hotmail.com | |||||
| Beer: | Norwegian Christmas ale | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.071 | FG: | 1.014 | |||||
| Alcohol: | 7.3% v/v (5.7% w/w) | |||||||
| Grain: | 1 lb. Dextrine malt (Cara-Pils) 2 lb. Belgian Special B 2 lb. British crystal 50-60L .25 lb. Roasted barley 18 lb. British pale .5 lb. German Munich |
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| Mash: | 84% efficiency | |||||||
| Mash at 155 1 hour 1 qt per lb of grain. Raise to 160 with boiling water and hold 1/2 hour. Collect 13.5 gal and boil 1 hour. | ||||||||
| Boil: | 60 minutes | SG 1.057 | 13.5 gallons | |||||
| 1 lb. Brown sugar | ||||||||
| Hops: | 1.5 oz. Centennial (9.9% AA, 45 min.) .5 oz. Centennial (9.9% AA, 30 min.) 1 oz. Styrian Goldings (aroma) |
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| Yeast: | Any good ale yeast wyeast 3944 works well | |||||||
| Log: | ferment at 68f 10 days and transfer to keg with vanilla. | |||||||
Recipe posted 12/05/04.
