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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: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nate Ostrander
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1.089
1.026
8.25%
34.78
20.98
Fermentables
Amount Fermentable PPG °L Bill %
14 lbAmerican - Pale 2-Row371.876.7%
1.5 lbGerman - CaraMunich I34398.2%
0.5 lbGerman - CaraHell34112.7%
4 ozUnited Kingdom - Black Patent275251.4%
1 lbMaple Syrup30355.5%
1 lbDry Malt Extract - Light4245.5%
18.25 lb Total      
Hops
Amount Variety Type AA Use Time IBU
1 ozNorthern BrewerPellet12Boil60 min34.78
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 (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P)
222 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
Honey added at flameout.
Glass primary fermenter 14 days @ 65 F
Glass secondary fermenter 7 days @ 65 F.
Cacao nibs soaked in rum for 3 days, then the liquor is drained into secondary at bottling.
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View Count: 1670
Brew Count: 0
Last Updated: 2014-10-26 19:30 UTC
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