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Yule Pudding

337 calories 30.1 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 0 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.144 (recipe based estimate)
Post Boil Gravity: 1.287 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Arfa Brayne
Calories: 337 calories (Per 330ml)
Carbs: 30.1 g (Per 330ml)
Created: Saturday April 24th 2021
1.109
1.021
11.6%
0.0
21.5
n/a
68.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Dry Malt Extract - Wheat1 kg Dry Malt Extract - Wheat $ 11.00 / kg
$ 11.00 		42 3 13.3%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose $ 5.00 / kg
$ 5.00 		42 0.5 13.3%
0.75 kg Brown Sugar0.75 kg Brown Sugar $ 3.00 / kg
$ 2.25 		45 15 10%
0.75 kg Cane Sugar0.75 kg Cane Sugar $ 2.00 / kg
$ 1.50 		46 0 10%
1 kg Dry Malt Extract - Dark1 kg Dry Malt Extract - Dark $ 12.00 / kg
$ 12.00 		44 30 13.3%
3 kg Liquid Malt Extract - Dark3 kg Liquid Malt Extract - Dark - (late fermenter addition) $ 10.00 / kg
$ 30.00 		35 30 40%
7.50 kg / $ 61.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Barth-Haas - Enigma25 g Enigma Hops $ 0.15 / g
$ 3.75 		Pellet 13.5 Dry Hop (High Krausen) at 20 °C 10 days 55.6%
20 g Galaxy20 g Galaxy Hops $ 0.15 / g
$ 3.00 		Pellet 14.25 Dry Hop at 20 °C 7 days 44.4%
45 g / $ 6.75
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 94.9 g       Temp: 20 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 2.8 L) 8.5
Volume increase from sugar/extract (early additions) 2.9
Pre boil volume (equipment estimates 5.7 L) 11.4
Boil off losses  
Post boil volume 5.7
Top off amount 17.3
Going into fermentor 23
Total: 25.8  
Equipment Profile Used: System Default
 
Notes

Use yeast cake from previous brew of M15 Yeast (or 1x packet of M15 yeast - the DME and DEX make the starter in the fermenter.)

Start with 1kg Dry Wheat malt extract (DME) and 1kg Corn sugar (DEX) in 15 litres water.(+ M15 yeast if not using previous yeast cake)

After initial fermentation, Add Brown sugar, white cane sugar and 1kg dry dark malt extract with 25g of Enigma hops pellets "tea'd" in a hop ball, made to 23 litres total with extra water.
This amount of added sugars should take M15 yeast close to it's alcohol limit

When bubbling has stopped, add 20g Galaxy hops dry in hop ball and 2x 1,5kg cans Coopers liquid dark malt extract.
Leave to sit in the fermenter for 7 days
The plum, raisin and date flavours in the dark malt extract plus the fruit and citrus in the galaxy hops remain without breaking down.
CO2 is not needed as the brew is a syrup which has exceded the ability of the yeast to ferment it (Stuck fermentation). If CO2 was required, you would prime with 1 litre of water in fermenter before bottling. (guestimate)

The result is a sweet/bitter syrup of about 9% to10% abv which is like drinking a port version of your nanna's Yule fruit pudding.

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  • Last Updated: 2021-04-24 10:04 UTC