Christmas Beer - Canada Style - Beer Recipe - Brewer's Friend

Christmas Beer - Canada Style

187 calories 17.8 g
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jay Avrett
Calories: 187 calories (Per )
Carbs: 17.8 g (Per )
Created: Sunday November 29th 2020
1.057
1.012
5.9%
21.3
14.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - Pale 2-Row9 lb Pale 2-Row 36 1.75 62.9%
2.50 lb Weyermann - Pilsner2.5 lb Pilsner 36 1.5 17.5%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 3.5%
12.50 oz American - Caramel / Crystal 60L12.5 oz Caramel / Crystal 60L 34 60 5.5%
0.50 lb Munich0.5 lb Munich 37 6 3.5%
6 oz Belgian - Biscuit6 oz Biscuit 35 23 2.6%
2 oz American - Dark Chocolate2 oz Dark Chocolate 29 420 0.9%
3 oz Aromatic Malt3 oz Aromatic Malt 35 20 1.3%
5.30 oz Belgian Candi Sugar - Amber/Brown (60L)5.3 oz Belgian Candi Sugar - Amber/Brown (60L) 38 60 2.3%
228.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 16.32 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 20 min 4.94 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 0 min 25%
2 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.24 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
1 tbsp Irish Moss Fining Boil 15 min.
1 tbsp Allspice Spice Boil 15 min.
2 each Cinnamon stick Spice Boil 15 min.
1 tbsp Star Anise Spice Boil 15 min.
3 oz Orange Zest Spice Bottling --
1 each Cinnamon stick Spice Bottling --
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Athelstan, Hinchinbrooke County, QC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

On day 3, got really crazy, and added 150gr. dark belgian candy sugar, 1 cinnamon stick, 30 oak cubes, 1 clove pc, to 1 cup of water, boiled down to a semi-thick base. Added to fermenter which upped the SG - +0.003. Yeast chewed thru this new sugar edition like crazy.

Allowing temp to slowly raise from 68 deg. F to 73 deg. F. over the first 3 days of fermentation, once FG was reached, raised from 73 deg. F to 76 deg. F....rest at 76 for 3 days.

Move to secondary fermenter on day 7, taste test was wonderful, very smooth, and flavorful.

Note: at end of boil, created a mixture of Jim Beam 5-yr Bourbon (2 oz), Triple Sec (1 oz), 2 drops vanilla extract, and 1 drop of almond extract. Added 3 oz of zested Mandarin Oranges, 3 clove and 1 cinnamon stick (ground). This mixture was strained two days later, and will be kept cold until adding to brew at bottle day.

View Count: 490
Brew Count: 0
Last Updated: 2020-12-07 17:17 UTC

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