Krampus - Beer Recipe - Brewer's Friend

Krampus

239 calories 23.9 g
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 64.5% (brew house)
Source: tjpearsall
Rating:
4.00 (1 Review)

Calories: 239 calories (Per )
Carbs: 23.9 g (Per )
Created: Saturday December 1st 2018
1.072
1.017
7.3%
28.0
17.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pale Ale13 lb Pale Ale 38 3.4 84%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 6.5%
8 oz Belgian - Special B8 oz Special B 34 115 3.2%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.2%
3.50 oz Brown Sugar3.5 oz Brown Sugar - (late boil kettle addition) 45 15 1.4%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 1.6%
247.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15.6 Boil 60 min 26.06 52.6%
0.45 oz Fuggles0.45 oz Fuggles Hops Pellet 3.6 Boil 10 min 1.96 47.4%
0.95 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature -- 152 °F 70 min
4.25 gal Sparge -- 165 °F --
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 qt Prunes Other Primary 3 days
0.25 qt Raisins Other Primary 3 days
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 348 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Overland Park, Kansas, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Wort SG 1.0655 = 73% efficiency (adjusted efficiency to 65% to match OG.

Added brown sugar in at 10min with 2nd hop addition.

Will chop up 1/2c each of raisins/prunes, simmer in reserved wort, cool, and add reduction/fruit in hop bag to primary. Sugar from fruit will raise final ABV

    • -
      0 Days - OG 1.072
      3 Days - SG 1.038 (added raisins/prunes)
      7 Days - SG 1.037 Not tasting special. Hoping flavors develop soon.
      11 Days - SG 1.036 Tasting better but meh. Soaking 4 cinnamon sticks in vodka for a day to add to fermenter tomorrow. Hoping for cinnamon raisin bread.
      12 Days - moved downstairs to cold crash for a couple days at 55°.
      14 Days - SG 1.037 Tastes decent. Very little cinnamon. Excited to see how it develops with time. Moved upstairs and added gelatin. Will keg tomorrow.
View Count: 1336
Brew Count: 1
Last Updated: 2018-12-15 16:03 UTC

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