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Belgian Winter Ale
Seasonal/Winter Specialty Spiced Beer • Extract • 5 gal
A hybrid of a Belgium Dubbel and a spiced winter ale.
December 19, 2006 pm 10:58pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
German Dark Crystal
German Dark Crystal
- 5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 3 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Northern Brewer - 9.5 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 10 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
East Kent Goldings - 6.0 AA% whole; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
I am going for a spiced winter ale, using a belgian dubbel as the base. For the spices I used: 2 tsp vanilla extract 1 tsp allspice 1 tsp cinnamon 1 tsp nutmeg 1 tsp ginger
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.081 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 26.5 SRM | 1 - 50 | |
| Alcohol: | 8.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 47.8 IBU | 0 - 100 | |
Discussion
First taste 4 *, could get better
2007-02-13 4:31pm
So far it has spent 2 weeks in the primary, 1 week in the secondary and 5 weeks in bottles. It taste pretty good right now, though it still could use a few more weeks in the bottles for the spices to mellow a bit. It tastes a bit like a raisin cake / oatmeal cookie / malty homebrew. I like it.
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