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Lloyd Christmas Strong Belgian
By Brodie

This beer placed second in the
15.5 lb Belgian Pilsner malt

8 oz Cara-munich malt

4 oz Aromatic malt

4 oz Biscuit malt

2 oz Chocolate malt

2 oz Gambrinus honey malt

8 oz amber candi sugar

4 oz clear candi sugar

1 oz Challenger @ 5.8%AA pellet (60 min)

.5 oz Styrian Goldings @ 5%AA plug (60 min)

.5 oz Styrian Goldings @ 5%AA plug (15 min)

.5 oz Styrian Goldings @ 5%AA plug (5 min)

1 tsp Irish moss (15 min)

1/8 tsp cinnamon (at bottling)

Wyeast 1388 Belgian Strong Ale yeast (primary)

White Labs WLP530 Belgian Abbey Ale yeast (bottle conditioning)
1. Mash at 152°F.

2. 75 minute boil.

3. Pitch a healthy starter of Wyeast 1388 (Duvel).

4. Primary fermentation at about 68°F (better warmer than cooler).

5. Give it about a month in secondary.

6. Pitch one vial of WLP530 (Chimay) 3 days prior to bottling.

7. Add about 1/8 tsp cinnamon to your priming sugar when you bottle.

OG: 1.092

FG: 1.017

%ABV: 9.8

IBU: 25

SRM: 14

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