Santa's Grog

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Alan Harper
Calories: 254 calories (Per )
Carbs: 26.4 g (Per )

Created: Tuesday June 5th 2018

Original Gravity:

1.082

Final Gravity:

1.021

ABV (standard):

8.0%

IBU (tinseth):

20.9

SRM (morey):

17.5

Mash pH

5.4

Cost

8.40

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4 kg	Crisp Malting - Extra Pale Ale Malt4 kg Extra Pale Ale Malt	$ 0.00 / g $ 3.80	38	1.7	73.4%
250 g	Simpsons - Crystal Extra Dark250 g Crystal Extra Dark	$ 0.00 / g $ 0.46	33	178.56	4.6%
200 g	Corn Sugar - Dextrose200 g Corn Sugar - Dextrose - (late boil kettle addition)	$ 0.00 / g $ 0.45	42	0.5	3.7%
0.10 kg	Honey0.1 kg Honey - (late boil kettle addition)		35	2	1.8%
0.50 kg	Apple0.5 kg Apple		5.6	0	9.2%
0.30 kg	Raisins (dried)0.3 kg Raisins (dried)		29.25	0	5.5%
100 g	Weyermann - Acidulated100 g Acidulated	$ 0.00 / g $ 0.29	27	3.4	1.8%
5.45 kg / $ 5.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	East Kent Goldings10 g East Kent Goldings Hops	$ 0.04 / g $ 0.38	Pellet	5.8	Boil	60 min	11.51	40%
5 g	East Kent Goldings5 g East Kent Goldings Hops	$ 0.04 / g $ 0.19	Pellet	5.8	Boil	30 min	4.42	20%
10 g	Challenger10 g Challenger Hops	$ 0.03 / g $ 0.35	Leaf/Whole	7.5	Aroma	10 min	4.91	40%
25 g / $ 0.91

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	East Kent Goldings (Pellet) 15 g East Kent Goldings (Pellet) Hops	$ 0.04 / g $ 0.56	15.93	60%
10 g	Challenger (Leaf/Whole) 10 g Challenger (Leaf/Whole) Hops	$ 0.03 / g $ 0.35	4.91	40%
25 g / $ 0.91

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12 L	Infusion	--	65 °C	60 min
5 L	Sparge	--	75 °C	30 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
30 g	Ginger		Spice	Boil	15 min.
10 g	Cinnamon		Spice	Boil	15 min.
1 g	Cloves		Spice	Boil	15 min.
50 g	Orange Peel		Spice	Boil	5 min.
3 g	Calcium Chloride Flakes	$ 0.01 / g $ 0.04	Water Agt	Mash	1 hr.
5 g	Calcium Sulphate (Gypsum)	$ 0.01 / g $ 0.06	Water Agt	Mash	1 hr.
2 g	Table Salt		Water Agt	Mash	1 hr.
1 each	Whirlfloc	$ 0.20 / each $ 0.20	Fining	Boil	12 min.
$ 0.30

Yeast

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	1 Each	Cost:	$ 2.20 / each $ 2.20
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	25 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 237 B cells required

$ 2.20 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.26 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Use profile 6XK2LCX Add salts above to get balanced profile.
Mash Chemistry and Brewing Water Calculator

Notes

This is an attempt to make a Winter Warmer style beer that has a kick but will be made in a small batch < 120Lt ~ 30 x 330ml bottles approx. The Apples, Raisins, Orange Peel, Ginger, Cloves and Cinnamon were all put in a draw string grain bag and added to the Mash wort and kept in a sealed FV bucket for 30 hours - Friday Evening to Sunday Morning - to steep the fruit. The Wort is set to boil and the steeping bag was kept in for 30 minutes to extract the flavours. The rest of the boil went as normal.

View Count: 793
Brew Count: 1
Last Updated: 2021-11-10 10:40 UTC

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