I sat down and searched the web, while drinking this beer. I couldnât find a recipe, but I discovered the O.G. is 1.079. and uses a bit of coriander.
If I were to clone this beer it would look something like this:
Corsendonk Christmas Attempt
16-E Belgian Specialty Ale
Size: 5.0 gal
Efficiency: 72.0%
Attenuation: 79.0%
Original Gravity: 1.078 (1.026 - 1.120)
Terminal Gravity: 1.016 (0.995 - 1.035)
Color: 24.72 (1.0 - 50.0)
Alcohol: 8.17% (2.5% - 14.5%)
Bitterness: 24.9 (0.0 - 100.0)
Ingredients:
4.54 kg (71.0%) Belgian Pils - added during mash
600 g (9.4%) Caramunich® TYPE II - added during mash
100 g (1.6%) Special B Malt - added during mash
700 g (11.0%) Candi Sugar Dark - added during boil, 10 m
450.0 g (7.0%) Corn Sugar - added during boil, 10 m
28.35 g (50.0%) Hallertauer Hersbrucker (4.5%) - added during boil, boiled 60.0 m
14.17 g (25.0%) Styrian Goldings (6.0%) - added during boil, boiled 30.0 m
14.17 g (25.0%) Hallertauer Hersbrucker (4.5%) - added during boil
28.3 g Corriander crushed - added during boil, boiled 10.0 m
28.3 g Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 10.0 m
Results generated by BeerTools Pro 1.5.23
Yeast Choices:
Wyeast 3538 (Leuven Pale Ale), WYeast 3787 (Trappist High Gravity), WLP 575 Belgian Style Ale Blend, or culture yeast from bottle.
Step Mash:
55° C for 15 minutes, 63° C for 45 minutes, 69° C for 45 minutes, 76° C for 10 minutes
