Restful Christmas

Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 90 min
Batch Size: 50.4 liters (ending kettle volume)
Pre Boil Size: 55.4 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Shølbryggeriet
Calories: 223 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)

Created: Sunday May 12th 2019

Original Gravity:

1.072

Final Gravity:

1.019

ABV (alternate):

7.3%

IBU (tinseth):

67.5

EBC (ebcmorey):

29.9

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	EBC	Bill %
8,360 g	German - Pale Ale8360 g Pale Ale	39	2.3	57.7%
1,860 g	United Kingdom - Crystal 45L1860 g Crystal 45L	34	45	12.8%
1,000 g	Dry Malt Extract - Light1000 g Dry Malt Extract - Light - (late boil kettle addition)	42	4	6.9%
930 g	United Kingdom - Crystal 30L930 g Crystal 30L	34	30	6.4%
930 g	United Kingdom - Cara Malt930 g Cara Malt	35	45.2	6.4%
550 g	Thomas Fawcett - Brown550 g Brown	32	187.97	3.8%
370 g	United Kingdom - Chocolate370 g Chocolate	34	425	2.6%
500 g	Billingtons - Molasses500 g Molasses - (late boil kettle addition)	36	30.54	3.4%
14,500 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	13.1	Boil	60 min	12.49	7.7%
40 g	Centennial40 g Centennial Hops	Pellet	9.4	Boil	15 min	8.89	15.4%
40 g	Columbus40 g Columbus Hops	Pellet	16	Boil	15 min	15.14	15.4%
80 g	Cascade80 g Cascade Hops	Pellet	7.1	Whirlpool at 95 °C	10 min	11.27	30.8%
80 g	Citra80 g Citra Hops	Pellet	12.4	Whirlpool at 95 °C	10 min	19.68	30.8%
260 g / $ 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	12.49	7.7%
40 g	Centennial (Pellet) 40 g Centennial (Pellet) Hops	8.89	15.4%
40 g	Columbus (Pellet) 40 g Columbus (Pellet) Hops	15.14	15.4%
80 g	Cascade (Pellet) 80 g Cascade (Pellet) Hops	11.27	30.8%
80 g	Citra (Pellet) 80 g Citra (Pellet) Hops	19.68	30.8%
260 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
57.2 L	Dough-in	Temperature	--	40 °C	10 min
	Maltose rest (beta-amylase)	Temperature	--	63 °C	30 min
	Saccharification rest (alpha-amylase)	Temperature	--	73 °C	35 min
	Mash-out	Temperature	--	78 °C	20 min
4.3 L	Sparge 1	Sparge	--	78 °C	--
4.3 L	Sparge 2	Sparge	--	78 °C	--
Starting Mash Thickness: 4.4 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
23 g	Chalk	Water Agt	Mash	1 hr.
11 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
13.83 ml	Lactic acid	Water Agt	Mash	1 hr.
3 g	Table Salt	Water Agt	Mash	1 hr.
10 g	Five Star Chemicals - Super Moss	Fining	Boil	10 min.
6 g	WLN1000 Yeast Nutrition	Other	Boil	5 min.
35 g	Grated orange zest	Spice	Boil	2 min.
7 g	Powdered allspice	Spice	Boil	2 min.
17 g	Powdered coriander seeds	Spice	Boil	2 min.
7 g	Powdered ginger	Spice	Boil	2 min.
5 g	Lallemand CBC-1	Other	Bottling	0 min.
267 g	Mangrove Jacks carbonation drops	Other	Bottling	0 min.

Yeast

White Labs - Edinburgh Scottish Ale Yeast WLP028

Amount:	3 Each	Cost:
Attenuation (custom):	72.5%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 883 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Mangrove Jacks Carbonation Drops Amount: 1 per 0.5l bottle Temp: 20 °C CO₂ Level: 2,5 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

3 PurePitch sachets of yeast in 3.5 l starter.
The batch is split in 2 fermentors.

Using 5g Lallemand CBC-1 rehydrated in 100ml wort (standard starter wort with 1.036 SG, boiled for 15 minutes, cooled to 20 degrees Celsius) for carbonation with 1ml per 0,5l bottle (i.e. 0,05g yeast per 0,5l bottle).

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Brew Count: 0
Last Updated: 2020-09-09 12:01 UTC

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