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Bad Santa

Added By: Ostrander
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nate Ostrander
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1.086
1.019
8.78%
34.06
20
Fermentables
Amount Fermentable PPG °L Bill %
14 lbAmerican - Pale 2-Row371.878.9%
1.5 lbGerman - CaraMunich I34398.5%
0.5 lbGerman - CaraHell34112.8%
4 ozUnited Kingdom - Black Patent275251.4%
0.5 lbMaple Syrup30352.8%
1 lbDry Malt Extract - Light4245.6%
17.75 lb Total      
Hops
Amount Variety Type AA Use Time IBU
1 ozNuggetPellet15Boil30 min34.06
Mash Guidelines
Amount Description Type Temp Time
14 qtInfusion154 F30 min
14 qtInfusion158 F30 min
28 qtSparge172 F10 min
Other Ingredients
Amount Name Type Use Time
2 eachVanilla beanFlavorSecondary0 min
2 eachCinnammon sticksFlavorSecondary--
Yeast
Wyeast - Scottish Ale 1728
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P)
215 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 4.5 oz       CO2 Level: 2.0 Volumes
Target Water Profile: Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Sacramento, California tap water. Minerals added to compensate.
Mash Chemistry and Brewing Water Calculator
Notes
Maple syrup and DME added with 15 minutes remaining in boil.
Glass primary fermenter 21 days @ 70 F
Glass secondary fermenter 30 days @ 70 F.
Spices added directly into secondary for 14 days.

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View Count: 1999
Brew Count: 0
Last Updated: 2014-12-02 05:05 UTC
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