Christmas Ale - Beer Recipe - Brewer's Friend

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Christmas Ale

252 calories 25.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Kyle Haglock
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Thursday October 7th 2021
1.076
1.018
7.6%
18.9
28.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Crisp Malting - No.19 Floor Malt Maris Otter15 lb No.19 Floor Malt Maris Otter 37 3 48%
2 lb Dingemans - Cara 45 2 lb Cara 45 34.5 47 6.4%
1 lb Briess - Organic Chocolate Malt1 lb Organic Chocolate Malt 33.6 350 3.2%
3 lb Honey3 lb Honey 35 2 9.6%
1 lb Tate and Lyle - Golden Syrup1 lb Golden Syrup 40 1 3.2%
8 lb Liquid Malt Extract - Dark8 lb Liquid Malt Extract - Dark 35 30 25.6%
0.25 lb Molasses0.25 lb Molasses 36 80 0.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.2%
31.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Goldings2 oz Goldings Hops Pellet 4.5 Boil 60 min 14.29 50%
2 oz Fuggles2 oz Fuggles Hops Pellet 7.2 Boil 5 min 4.56 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
2 each Vanilla Bean Spice Boil 10 min.
8 each Cinnamon stick Spice Boil 10 min.
2 each Nutmeg Seeds Spice Boil 10 min.
14 each Allspice Berries Spice Boil 10 min.
16 each Coriander Seed Spice Boil 10 min.
1 tbsp Whole Cloves Spice Boil 10 min.
2 each Tangerine Peels Spice Boil 10 min.
 
Yeast
BSI - A-18 London Ale III
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 732 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
John Barker Spring House
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
6.89 gal Heat strike water to 168 in kettle. Mash in to 158 degrees. Let the mash sit for 15 minutes to settle the grains, then recirculate for the last 45 minutes. Strike 168 °F 158 °F 60 min
10 gal 4 minutes per gallon. Fly Sparge 172 °F 170 °F 40 min
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.9 gal (51.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.9 gal (3.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.45 qt/lb 6.89 27.6  
Mash volume with grains 8.41 33.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 7.6 g | 30.4 qt) 8.2 32.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.03 4.1  
Pre boil volume (equipment estimates 12.9 g | 51.6 qt) 13.5 54  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10.5 g | 42 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 10.5 42  
Total: 15.09 60.4
Equipment Profile Used: System Default
 
Notes

6L Starter

DME Required: 22.5 oz, 639.1 g

Growth Rate: 1.4

Initial Cells Per Extract (B/g): 0.06

Ending Cell Count: 931 billion cells


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  • Last Updated: 2021-11-07 18:32 UTC