Christmas at Uncle Fezziwig's

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Scott Garrison
Calories: 188 calories (Per )
Carbs: 19.3 g (Per )

Created: Monday June 24th 2019

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.6%

IBU (tinseth):

24.8

SRM (morey):

19.0

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	United Kingdom - Pale 2-Row7 lb Pale 2-Row	38	2.5	56.9%
5 oz	United Kingdom - Chocolate5 oz Chocolate	34	425	2.5%
3 lb	German - Munich Dark3 lb Munich Dark	37	15.5	24.4%
1 lb	United Kingdom - Crystal 45L1 lb Crystal 45L	34	45	8.1%
1 lb	German - Caramel Pils1 lb Caramel Pils	35	2.4	8.1%
12.31 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Saaz1.75 oz Saaz Hops		Pellet	4.2	Boil	60 min	24.83	100%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.75 oz	Saaz (Pellet) 1.749999995997 oz Saaz (Pellet) Hops		24.83	100%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	154 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 112 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

1026 - Mash in at 154°F
1126 - Sparge with 165-170° Water, collect 8 gallons
1300 - Place on boiler (batch at 1.048), pitch hops at boil 1315
1415 - Transfer to Carboy at 16°B - topped with

orange peel ginger & cinnamon

View Count: 479
Brew Count: 0
Last Updated: 2019-10-23 17:19 UTC

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