Vrolijk Kerstfeest Ale Brew Session

Brew Session Info

12/10/2018
(Include any important notes from brew day until tasting)

Using a couple of yeast starters to build up my pitch. I need 500 billion cells for this one. I ran out of CaCl after putting together the mash addition, so in the sparge I used more gypsum and then added salt to get my Ca and Cl numbers right. The mash tun is very full, about 0.5 inches from the top so this is definitely maxed out. Mash pH was a little high, 5.45 vs 5.4, but that's okay as the sparge pH was a little low, 5.3 vs 5.5. It all evens out. Initial conversion test failed so I waited 15 minutes and it was fine. Mash tun was very slow to drain so I took the pump to it and that started things moving. First runnings are 1.074. I'm looking for 1.070 on my preboil gravity and I hit this exactly. I stopped sparging once I hit my target volume to try to keep the gunk out of the kettle. Aerated for 1.5 minutes and will plan on juicing it again in about 12 hours. Overall the brew day went well with better efficiency and more beer than I thought that I would get. That being said, my right hand is all cut from attempting to unscrew some plumbing pieces. Bummer. From start to finish, 8.5 hours, which is 4 hours longer than my usual. Just 5 hours post-pitch and bubbling is strong. Re-aerated for 1.5 minutes right before bed. Lots of foam. 12/11 - bubbling is incredibly strong, sometimes continuous CO2 flow for several seconds. The blow off tube is definitely needed. 12/23 - Bubbling is very sparse. I anticipated racking this to secondary by now but I haven't gotten around to it, though I don't really feel rushed to do so either. Later this week I will do so, onto several pounds of cherry puree. I'd like to bottle a gallon or so though, without any adulteration. 12/28 - bottling 2 gallons and racking the rest onto 4 lbs of cherry puree. 2.25oz of dextrose needed for bottling. Pulled 1.0175 on the pycnometer, which is just incredible attenuation for such a high starting gravity. The sample tasted fine, no fusels that I detected and a very good yeast phenolic. I anticipate that the 4 gallons with the cherry puree may even exceed 12% ABV. 1/10 - bottling the cherry version. Needs 5.6oz of dextrose to go for 3.5 volumes, which I'm not sure is enough for the Belgian bottles but we shall see. Pulled 1.0157 on the final gravity reading. The sample didn't have a particularly strong cherry flavor though I did taste the Xmas spices a little bit more than the non-cherry version.

Water Infusion

Brew Session Specific

20.1 lb kg
63 °FC
113 °FC
2 qt/lbl/kg
120 min.
5.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

11.41 gals liters
11.66 gals liters
10.30 gals liters
117.88 °FC
117.88 °FC
7.29 gals liters
1.11 gals liters
8.20 gals liters

Mash / Boil

Mash

5.45 PH
115 °FC
162 °FC
100 minutes

Boil

1.070 1.082 (estimated)
8 gallons liters 8.20 (gallonsliters estimated)
120 minutes minutes (120 minutes estimated)
6.25 gals liters

Gravity Estimates

Based on boiling 8.00 gallonsliters at 1.070 for 120 minutes, this will decrease your wort by 2.00 gallonsliters, bringing your after boil OG to 1.088.

You wanted an OG of 1.109. It looks like it will be under.

Fermentation

6 gallons liters 6.00 (gallonsliters estimated)
1.109 (1.109 predicted)
1.016 (1.016 predicted)

Conditioning

1/10/2019
10
Dextrose
5.6 oz g

Tasting Notes (4)

CheeseNips

Tasted on 3/28/2019 by CheeseNips

Notes:

No cherry - pours 1.5 fingers of off white head in dark orange; the head on this is the definition of pillowy. Aroma is a dense clove and light banana phenolic and toffee malt, almost a hint of copper there as well. Flavor is a much richer version of the aroma with a sweet, vanilla sort of finish. Body is thin and very soft carbonation. Overall, this beer is a lot bigger than it drinks, except in the flavor that is so dense that it seems muddled. I'm enjoying this one more now, I think, than the last couple of tries, but it doesn't make me want to come back for another. I'd say 3.5 stars but it's whole ones only so 3 stars.

CheeseNips

Tasted on 3/13/2019 by CheeseNips

Notes:

With cherry juice - pours 2.5 fingers of foam, mahogany in color. Aroma is a dense yeast phenolic, caramel sweetness, light floral, and almost a hint of chocolate. Flavor is similar to aroma though there is so much dense flavor that it almost tastes like iron-y. Mouthfeel is fairly thin but closer to medium and nucleation is sharp. Overall, the beer is pretty good but nothing special. I agree with the judging that it lacks malt flavor but I disagree entirely that it's possibly infected or has plastic flavors. These needs more malt and dark fruit flavor along with less yeast phenolic. 3 stars.

CheeseNips

Tasted on 1/28/2019 by CheeseNips

Notes:

No cherry - Pours one finger of foam that is slow to dissipate, sort of a burnt orange color. Aroma is subdued orange with yeast phenolics and a touch of booze, but not fusel. Flavor is phenolic forward, then a dense malty candy flavor with hints of copper, followed by a boozy bitterness; on subsequent sips, I can get orange and chocolate flavors. The body is on the thin side with a little nucleation sharpness. Overall, it is a very drinkable beer that tastes like a big old Belgian. It is lacking in carbonation and I was really hoping for a touch of dark fruit character. This has achieved some of my vision and with it being so drinkable I will go with 4 stars.

CheeseNips

Tasted on 1/25/2019 by CheeseNips

Notes:

With cherry juice - Pours one finger of foam that dissipates quickly, mahogany in color, slight alcohol legs when swirling. Aroma is yeast phenolic and dark fruit dominant along with a fruity booze, not fusel though; there is almost a banana bread character to this when I come back to it after a couple sips. Flavor follows nose along with the gingerbread spice definitely present, but not overpowering. Body is thin to medium, carbonation feels right in the mouth but the head is disappointing, and there is a slight warming sensation. Overall, this is a solid, high gravity beer that has potential to age into something better. I'm very pleased that it has yeast phenolic character without fusels given that the fermentor was warm to the touch. I wish it had more cherry flavor and better head retention. 3 stars.

Comments

  • CheeseNips

    Scored a 22 at the Krausen Cup. Feedback was body was too thin, not enough malt character, and possibly infected due to plastic or solvent aromas.

    6 years ago

Recipe Facts

Vrolijk Kerstfeest Ale
Belgian Dark Strong Ale
  • 6.00 Gallons Liters Batch Size
  • 8.00 Gallons Liters Boil Size
  • 120  min Boil Time
  • 1.109 OG
  • 1.016 FG
  • 21.0 IBU (tinseth) Bitterness
  • 0.19 BG:GU
  • 25.7° SRM Color
  • 81% Efficiency
  • 12.0% ABV Alcohol
  • 385 per 12oz Calories
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