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Home Alone (Chocolate Orange Christmas Pale Ale)

168 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.15 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Slade
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday November 28th 2021
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1.051
1.012
5.2%
40.3
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 90%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Boil 30 min 27.57 16.7%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Hop Stand 0 min 12.73 33.3%
3 oz Mandarina Bavaria3 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 5 days 50%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 1 hr.
4 oz Cacao Nibs Flavor Primary 5 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 35.48 psi       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 7 20 50 75 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Rest Temperature 152 °F 152 °F 60 min
5 gal Mashout Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.11 g | 32.5 qt) 8.4 33.6  
Mash volume with grains (equipment estimates 8.91 g | 35.7 qt) 9.2 36.8  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 5.15 20.6  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.08 g | 20.3 qt) 5 20  
Total: 8.4 33.6
Equipment Profile Used: System Default
 
Notes

Soak the 4oz cacao nibs in 4oz of vodka for 24 hours before adding cacao nib/vodka slurry (into primary after primary fermentation subsides or into secondary fermenter if you use one).

I have a 1oz packet of crystallized orange as a backup in case I notice the citrus flavors aren't quite there. But hoping to get away with not using it. (When I brewed, this was unnecessary as the hops gave plenty of citrus flavors)

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  • Last Updated: 2021-12-20 16:00 UTC