Biere de Noel (Partial Mash) – recipe advice

[Mu]

I’m aiming to brew a highly attenuated beer that highlights malt character. I’m basing this recipe of the Biere de Noel guidelines given in ‘Farmhouse Ales’ but I’m after a little feedback. Here is the recipe (with the help of beersmith).

Recipe: Biere de Noel
Style: Belgian Specialty Ale
TYPE: Partial Mash

Recipe Specifications
--------------------------
Batch Size: 19.00 L
Boil Size: 11.50 L
Estimated OG: 1.078 SG
Estimated Color: 26.9 EBC
Estimated IBU: 23.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.50 kg Pale Liquid Extract (15.8 EBC) Extract 28.28 %
1.50 kg Pale Liquid Extract (15.8 EBC) Extract 28.28 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 18.85 %
0.60 kg Pilsner (Weyermann) (3.3 EBC) Grain 11.31 %
0.18 kg Caramunich I (Weyermann) (75.0 EBC) Grain 3.39 %
0.02 kg Black Malt (Bairds) (1200.0 EBC) Grain 0.45 %
57.00 gm Fuggles [4.50 %] (60 min) Hops 21.6 IBU
9.00 gm Hallertauer [4.80 %] (15 min) Hops 1.8 IBU
0.50 kg Brown Sugar, Light (15.8 EBC) Sugar 9.43 %
1 Pkgs SafAle German Ale (DCL Yeast #K-97) Yeast-Ale


Total Grain Weight: 1.80 kg
----------------------------

Step Time Name Description Step Temp
30 min Step Add 7.22 L of water at 47.9 C 45.0 C
15 min Step Heat to 55.0 C 55.0 C
30 min Step Heat to 62.0 C 62.0 C
15 min Step Heat to 68.0 C 68.0 C
10 min Step Heat to 74.0 C 74.0 C

I will rack after two weeks and age for a further three. The beer will be bottled in champagne bottles and aged for at least another three weeks. CO2 will be about the 2.6-3 mark.

 

[Brimminghorn]

Hi Mu,

Your recipe looks good. I would substitute the the brown sugar with 0.75 kg honey. I think you will like the flavor a lot more.

Cheers,

Jon

 

[Mu]

Thanks for the advice Brimm but I’m going to use brown sugar for the moment. Perhaps I will try honey next time.

Mu.