How to Brew BELGIAN CHRISTMAS ALE - The Perfect Beer for the Season

Tis the season for Holiday beers! In today's video, I'm brewing a Belgian Christmas Ale - think a classic Belgian Trappist ale with extra spice flavor layered on top. This is a fantastic festive beer that really came out in an amazing way and I can't wait to share it with friends and family to spread holiday cheer!
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Recipe on Brewfather: https://share.brewfather.app/x9psXOmn...

Recipe for 5 gallons (19 L) , your efficiency may vary:

"Joyeux Noël de Belgique"

7.2% ABV 21 IBU

13 lb Dingemans Belgian Pilsner (91.2%)
1 lb D-180 Candi Syrup (7%)
0.25 lb Dingemans Special B (1.8%)

Mash:
-148 F (64 C) for 45 min
-158 F (70 C) for 30 min
-170 F (77 C) for 15 min

Water (ppm): Ca: 52, Mg 7, Na 21, Cl 88, SO4 64, HCO3 16
Add to 8 gal (30 L) RO water: 4g CaCl2, 1g NaCl, 2g Epsom (MgSO4), 2g Gypsum (CaSO4)

60 min boil:
60 min - 2.5 oz (70g) Tettnanger (2.6% AA) (21 IBU)

OG: 1.068

Yeast: Imperial B48 Triple Double

Ferment at 70 F (22 C) for 10-14 days, optionally open fermenting for the first few days. Allow to free rise in the first few days of fermentation. During fermentation, make a tincture from four cinnamon sticks, one nutmeg, the peel of two mandarin oranges, three cardamom pods, and one nub of ginger. Once kegged, add 10 mL of tincture at a time until the flavor is right.

FG: 1.014
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0:00 Intro and welcome
0:31 Beer description and approach
1:51 Recipe
6:29 Brew day
8:30 Fermentation plan
14:07 Fermentation follow-up
16:35 Pour and Tasting Notes
24:41 Potential Improvements
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Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp

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