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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:
67 HCU (~27 SRM)
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
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)
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.