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Drunk Santa

Drunk Santa

Belgian Specialty Ale • All Grain • 5 gal

Dark Goodness

Very good Belgian Christmas Ale

January 18, 2007 pm 03:55pm

4.0/5.0 1 rating

Ingredients (All Grain, 5 gal)

  • 12.75 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 1 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • .5 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 0.33 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 0.33 lbs Belgian Special B

    Belgian Special B

  • 0.33 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • .5 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • .5 lbs Candi Sugar Amber

    Candi Sugar Amber

    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.

  • .6 oz Perle - 6.5 AA% whole; boiled 75 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • .5 oz Hallertau - 3.8 AA% whole; boiled 25 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 0.5 lb Raisins - Organic Raisins (no sugar added) (omitted from calculations)

    Raisins

    Dried grapes. Has a sweet prune like flavor. California discovered the commercial potential of raisins quite by accident. In 1873, a freak hot spell withered the grapes on the vine. One enterprising San Francisco grocer advertised these shriveled grapes as "Peruvian Delicacies" and the rest is history. California is now the world's leading producer of raisins.

  • 1 oz Cinnamon (stick) - 5 inch cinnamon stick (omitted from calculations)

    Cinnamon (stick)

    Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.

  • 0.1 oz Allspice - Crushed Allspice (3 pods) (omitted from calculations)

    Allspice

    A spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name.

  • White Labs WLP500 Trappist Ale

    White Labs WLP500 Trappist Ale

    From one 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

Add raisins, allspice, and 5 inches of cinnamon stick at last 5 min. of boil. Transfer the cinnamon stick to primary.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: E - Belgian Specialty Ale

Range for this Style
Original Gravity: 1.083 1.026 - 1.120
Terminal Gravity: 1.017 0.995 - 1.035
Color: 19.0 SRM 1 - 50
Alcohol: 8.7% ABV 2.5% - 14.5%
Bitterness: 21.0 IBU 0 - 100

Discussion

boliver190

How Good Is It?

2009-11-11 7:18pm

This beer has over 2000 views but zero comments! Has anyone brewed this beer, and if so, how did it turn out? Olly

DBone Brews

Drunk Santa

2009-11-11 11:19pm

I entered this beer into the 2009 Big Beers, Belgians, and Barleywine Festival in Vail, CO. It got an Honerable Mention in the Specailty Beer category. I haven't entered it into anything else. I have a couple bottles hidden away in my fridge, and I'll crack them open this Holiday season to see how it's aged.

DBone Brews

Drunk Santa

2009-11-11 11:20pm

I entered this beer into the 2009 Big Beers, Belgians, and Barleywine Festival in Vail, CO. It got an Honerable Mention in the Specailty Beer category. I haven't entered it into anything else. I have a couple bottles hidden away in my fridge, and I'll crack them open this Holiday season to see how it's aged.

boliver190

Brewing "Drunk Santa" Tomorrow

2009-11-14 12:39am

I'm all set to brew some "Drunk Santa" tomorrow! I have a few questions (if you don't mind). 1. What was your mash temp and for how long? 2. 60 or 90 minute boil? 3. Is it one (1) five inch cinnamon stick or 1.2 oz of cinnamon? The difference on my scale is about nine (9) 3" sticks. 4. Are the raisins light or dark? 5. Is there any other recommendations or things that you would have done differently? Thanks for your help. Olly

DBone Brews

Drunk Santa Questions

2009-11-17 5:10pm

This may be a bit late. I hope your brew day went well. I mashed at 152 for 90 minutes. I did a 75 minute boil. I used certified organic dark seedless raisons. I used one 5-inch long cinnamon stick. O.G = 1.086 F.G.= 1.014 Fementation temp = 65F

mickey

Brewed last year

2010-09-01 9:53am

and I will brew it again this year. Fresh organic raisin give a little wine taste... very good idea ! Thanx

DBone Brews

Brewed this again

2010-12-16 3:34pm

I brewed this again this year. I used Cassia cinnamon chunks, allspice, nutmeg, and organic raisons. Turned out great! This is a great Belgian style Christmas Spiced ale.

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