How to Brew BELGIAN CHRISTMAS ALE - The Perfect Beer for the Season скачать в хорошем качестве

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! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- STARTING A YOUTUBE CHANNEL OR A BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- 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 ------------------------------------------------------- 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 ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #Belgian #christmas #ale #trappist #christmasale #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain