Preparing for the first winter holidays of our brewing career, Buried Castle is proud to offer up this winter warmer. Belsnickel takes a malty scotch ale base and adds cherry and maple with hints of cinammon and vanilla. Belsnickel is sure to accompany the winter season. No milk and cookies needed, no worry if you've been good or bad, and no smelly reindeer poop. brewed 30 October 2011, OG: 1.064 @ 65 deg bottled 29 November 2011, FG: 1.010 @ 65 deg ABV: 7.1% , 15.8 deg Plato from byo Bad Santa
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December 2010 |
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Bad Santa
5 gallon/19-L, all-grain; OG = 1.085; FG = 1.018; IBU = 40 ;ABV = 8.6%
Ingredients:
- 12 lbs. (5.4 kg) Canadian Pils malt
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1.0 lb. (0.45 kg) Munich malt
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0.50 lb. (0.45 kg) Carahell® malt (19 °L)
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0.50 lb. (0.45 kg) CaraMunich® malt (30–40 °L)
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1.0 oz. (28 g) black patent malt
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1.0 lb. (0.45 kg) light dried malt extract
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13 fl. oz. (384 mL) maple syrup
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1.5 lbs. (0.68 kg) dried cherries
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12 AAU US Northern Brewer hops (60 mins) (1 oz./28 g of 12% alpha acids)
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Wyeast 1084 (Irish ale) yeast
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1 vanilla bean (split)
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3 cinnamon sticks (3 inches, broken into pieces)
Step by Step:
Strong Scotch ale base. Mash all grains at 152 °F (67 °C) for 60 min.
Mash out at 168 °F (76 °C) for 10 min. Add dried malt extract and maple
syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings
for 30 min. Strain out cherries and add this wort at end of boil.
Ferment at 62–64 °F (17–18 °C). Dry spice in secondary for 2–3 weeks. |
adapted from byo.com |