We get back to our annual tradition of brewing a Belgian-style Christmas Ale. Cinnamon, Ginger, and Coriander turn our homebrew Belgian Quad into a festive holiday beer that honors the Noise-Pop duo Sleigh Bells. Recipe and links below!
0:00 Introduction
1:57 Water Profile
2:47 The Mash
4:37 The Boil
5:59 Yeast and Fermentation
7:31 The Review
13:46 Conclusion
15:00 Closing Credits and Outtakes
Sleigh Bells references
And Saints [ Ссылка ]
Infinity Guitars [ Ссылка ]
Crown on the Ground (live) [ Ссылка ]
Homebrew Recipe (5 gallon)
Water Profile
Ca 53ppm Mg 8ppm Na 27ppm SO4 47ppm Cl 54ppm pH 5.3
6oz Aromatic Malt
6oz Caramel 120L Malt
12lbs Pilsner Malt
Hochkurz Mash: 144F 30 min 160F 30 min
1oz Perle First Wort Hops
WLP 530 and WLP 575 yeast (1 packet each)
1# D-90 Candi Syrup and 2# D-180 Candi Syrup added throughout fermentation
Ferment 5 weeks at room temp in a PET carboy. EC-1118 Yeast added to priming sugar in bottling bucket for bottling.
Glossary
Hochkurz Mash: A step mash with two temperatures to best utilize the alpha and beta amylase enzymes in the malted barley. The 144F beta rest creates a more fermentable wort, while the 160F alpha rest creates dextrins that aid in body and head retention
First Wort Hops: Adding hops as soon as the wort is draining from the mash tun to the boil kettle before bringing to a boil. This can add to a smoother perceived bitterness as well as reducing the risk of boil over
Equipment Used:
Spike Kettles
Blichmann Hellfire Burner
PET Carboy
Video Equipment
Panasonic GH5 shooting 10bit 4K HLG and 10bit HD HLG (slo mo)
Voightlander 17.5mm f0.95 and Pana-Leica 12-60mm f2.8-4
Edited on DaVinci Resolve Studio
Film Emulation plugin Filmconvert Nitrate
Music and Sound Effects from Epidemic Sound
