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Bad Santa

226 calories 23.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.21 liters
Post Boil Size: 22.23 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 68% (brew house)
Source: John Zelazny
Calories: 226 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
Created: Wednesday September 30th 2020
1.073
1.019
7.0%
41.8
28.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.09 kg German - Bohemian Pilsner5.09 kg Bohemian Pilsner 38 1.9 69.2%
0.41 kg American - Caramel / Crystal 20L0.41 kg Caramel / Crystal 20L 35 20 5.6%
0.41 kg German - CaraMunich II0.41 kg CaraMunich II 34 46 5.6%
0.42 kg Munich Malt0.42 kg Munich Malt 36.8 7.87 5.7%
0.25 kg United Kingdom - Black Patent0.25 kg Black Patent 27 525 3.4%
0.23 kg Dry Malt Extract - Light0.23 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 3.1%
0.55 kg Maple Syrup0.55 kg Maple Syrup - (late boil kettle addition) 30 35 7.5%
7.36 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Challenger45 g Challenger Hops Pellet 8.3 Boil 60 min 41.8 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 each Cinnamon stick Spice Secondary 14 days
1.10 each Vanilla Bean Spice Secondary 14 days
715 g Dried Cherries Spice Mash 105 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
2 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Jonsvatnet (Trondheim)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 0 4 7 2 66
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.3 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.7
Mash volume with grains 24.1
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 15.1 L) 14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 26.2
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 22.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.2 L) 22
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Recipe is by John Zelazny and was in Brew your own magazine.
Really good beer that was great after storing for up to 3 years, the 4th year i'd say was past it's best.
This recipe here is slightly lower abv, i think the original was around 8.
Mash all grains at 67 °C (152 °F) for 60 min. Mash out at 76 °C (168 °F) for 10 min.
Add dried malt extract and maple syrup at boil.
Steep cherries in 2 L (2 qts) of first wort runnings. Strain out cherries and add this wort at end of boil.
Ferment at 17 - 18 °C (62 - 64 °F).
Dry spice in secondary for 2-3 weeks.

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  • Last Updated: 2020-10-01 18:00 UTC