hopville homebrew recipe

Poirot's Christmas Ale

A highly spiced Christmas ale, meant to have some Belgian characteristics with an English appeal (much like the detective, Hercule Poirot).

Brewer: Samuel Rutledge
Beer Style: Belgian Specialty Ale
Recipe Type: Extract

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malt & fermentables

%	LB	OZ	Malt or Fermentable	ppg	°L
51%	4	8	Light/Pale Malt Extract Syrup info	36	5
23%	2	0	Amber Dry Malt Extract info	45	13
11%	1	0	Crystal 100L info	33	60
9%	0	12	Brown Sugar info	45	18
6%	0	8	Honey info	35	1

Original Gravity: 1.066
(1.058 to 1.068)
Final Gravity: 1.012
(1.010 to 1.012)
Color: 13° SRM / 26° EBC; (Copper to Red/Lt. Brown)
Mash Efficiency: 75%

hops

use	time	oz	variety	form	aa
boil	60 mins	2.0	Tettnanger info	leaf	4.5
post-boil	30 mins	1.0	Hallertau Mittelfruh info	leaf	4.5

Bitterness: 21.7 IBU / 9 HBU; ƒ: Average
BU:GU: 0.33

yeast

White Labs Belgian Ale (WLP550) info

ale yeast in liquid form with medium flocculation

Alcohol: 7.2% ABV / 6% ABW
Calories: 215 per 12 oz.

misc

use	time	amount	ingredient
boil	60 min	1.5 ounces	Cardamom info
boil	60 min	6 ounces	Cinnamon Sticks info
boil	60 min	2 ounces	Ginger Root info
boil	60 min	5 ounces	Orange Peel, Sweet info

u.s. units

metric units

comments

Note that the Oz measures for the cardamom, cinnamon, and orange are WILD guesses. The actual recipe calls for 14 cinnamon sticks, 8 pods of crushed cardamom, and the zest of 6 oranges. Also, the sweets and spices are boiled separately from the main boil and added together for the final 5 minutes.

said Samuel Rutledge almost 2 years ago

This sounds like a fun brew. How much water do you use in the spice boil? How long do you usually let it age?

said methezer about 1 month ago

Something very clever (not to mention beery).

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