This is the recipe for a Belgian Style Christmas ale that I brewed last week. I say Belgian style, as I've dropped some of the complex malts in favour of simpler alternatives, hoping that it will age and come good in time for this Christmas.

On with the recipe:

Style: Belgian Dubbel

Volume into Fermenter: 10.8L
OG: (after addition of sugar) 1.058
Expected FG: 1.012

Grain Bill:
2.280 kg Marris Otter Pale
0.500 kg Crystal Malt (60L)
0.225 kg Biscuit Malt

Hops:
22g Mittelfruh Hops 5.3% AA

Yeast:
WLP575 Belgian Trappist Blend

Mash:
62C for 60 minutes.
(* note, I had a bit of a mishap here where the temperature ramped really high, you can see details on my original brewday thread: http://www.jimsbeerkit.co.uk/forum/view ... 35&t=54565 *)

Boil:
22g Mittelfruh - First Wort Hops
10 min - 1/2 Whirlfloc Tablet
Flame Out - 120g Sugar

Notes:
I started fermentation at 21C and have been increasing the temperature ~1C per day up to 28 (as close as my water baths will allow me to control this anyway)

I've attached the calculator here, that shows I had a little more boil off than predicted, resulting in only 10.4L into the fermentor on this run. Also need to calibrate my new hop filter a little better when calculating the boiler dead space I think. The other thing to note with the calculator here is that the OG is quoted as being 1.052. This doesn't take into account the sugar addition at flame out, which isn't mentioned anywhere on the spreadsheet as I was unsure where to factor it in!

I've just taken a hydrometer reading today after 10 days and it's at 1.020, the sample already tasted fantastic, good body but the taste was quick to fade. Hoping that improves with a bit of ageing.