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Cherrlock Holmes

259 calories 27.2 g 330 ml
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Scottish Heavy
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.29 liters
Post Boil Size: 21.54 liters
Pre Boil Gravity: 14.9 °P (recipe based estimate)
Post Boil Gravity: 20.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 94%
Calories: 259 calories (Per 330ml)
Carbs: 27.2 g (Per 330ml)
Created: Sunday November 1st 2020
20.1 °P
5.5 °P
8.1%
38.6
11.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg Gambrinus - Pilsner Malt5.6 kg Pilsner Malt 37.3 1.5 71.5%
450 g Munich450 g Munich 37 6 5.7%
450 g German - CaraHell450 g CaraHell 34 11 5.7%
450 g German - CaraMunich I450 g CaraMunich I 34 39 5.7%
28 g Bestmalz - BEST Black Malt eXtra28 g BEST Black Malt eXtra 30 500 0.4%
450 g Dry Malt Extract - Light450 g Dry Malt Extract - Light - (late boil kettle addition) 42 4 5.7%
400 g Maple Syrup400 g Maple Syrup - (late boil kettle addition) 29.8 0 5.1%
7,828 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 g Northern Brewer48 g Northern Brewer Hops Pellet 7.8 Boil 60 min 38.56 100%
48 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
500 g dried sour cherries Flavor Boil 1 min.
1 each Vanilla Bean Spice Secondary 19 days
3 each Cinnamon stick Spice Secondary 19 days
 
Yeast
Wyeast - Irish Ale 1084
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 422 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 117.7 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Gilching Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Strike 75 °C 67 °C 60 min
Temperature 67 °C 76 °C 10 min
14 L Batch Sparge -- -- --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 18.1
Mash volume with grains 22.7
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 18.9 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 25.3
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 21
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/winter-seasonal-beers/

Bad Santa — John Zelazny
(5 gallon/19-L, all-grain)
OG = 1.085 FG = 1.018
IBU = 40 ABV = 8.6%
Best of Show, New York State Open

Ingredients
12 lbs. (5.4 kg) Canadian Pils malt
1.0 lb. (0.45 kg) Munich malt
0.50 lb. (0.45 kg) Carahell® malt (19 °L)
0.50 lb. (0.45 kg) CaraMunich® malt (30–40 °L)
1.0 oz. (28 g) black patent malt
1.0 lb. (0.45 kg) light dried malt extract
13 fl. oz. (384 mL) maple syrup
1.5 lbs. (0.68 kg) dried cherries
12 AAU US Northern Brewer hops (60 mins)
(1 oz./28 g of 12% alpha acids)
Wyeast 1084 (Irish ale) yeast
1 vanilla bean (split)
3 cinnamon sticks (3 inches, broken into pieces)

Step by Step
Strong Scotch ale base. Mash all grains at 152 °F (67 °C) for 60 min. Mash out at 168 °F (76 °C) for 10 min. Add dried malt extract and maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 62–64 °F (17–18 °C). Dry spice in secondary for 2–3 weeks.

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  • Last Updated: 2021-10-27 18:28 UTC