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Spiced Xmas Brown Ale

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Wednesday September 28th 2022
1.062
1.016
6.0%
24.7
30.7
5.5
16.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Weyermann - Pale Ale3.6 kg Pale Ale $ 3.00 / kg
$ 10.80 		39 2.3 66.6%
1 kg Weyermann - Caramunich Type 11 kg Caramunich Type 1 33.5 35 18.5%
0.50 kg Crisp Malting - Crystal 60L0.5 kg Crystal 60L $ 3.00 / kg
$ 1.50 		33.1 60 9.2%
0.25 kg Crisp Malting - Chocolate Malt0.25 kg Chocolate Malt $ 3.00 / kg
$ 0.75 		32.66 450 4.6%
58 g Brown Sugar58 g Brown Sugar 45 15 1.1%
5.41 kg / $ 13.05
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Charles Faram - Target15 g Target Hops $ 0.10 / g
$ 1.50 		Pellet 10.5 Boil 60 min 20.77 42.9%
20 g Charles Faram - Northdown20 g Northdown Hops $ 0.10 / g
$ 2.00 		Pellet 7.5 Boil 5 min 3.94 57.1%
35 g / $ 3.50
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Cinnamon Spice Boil 30 min.
22 g Sweet Orange Peel Flavor Boil 30 min.
1 g Protafloc Fining Boil 10 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
30 g Raisin Water Agt Boil 30 min.
22 g Cinnamon Spice Primary 7 days
22 g Sweet Orange Peel Flavor Primary 7 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 126 g       Temp: 20 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.5
Mash volume with grains 23.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 11.6 L) 9.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 24.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

The spices came in 33 g packets from Borgeby kryddgård, named ''Cederstams Julkryddor (Christmas Spices). Spices for day 7 were kept in a mason jar with vodka for 48 hours.
Fermented at 20c for 17 days. 24 hour cold crash at 6c flat.

OG: 1.058 FG: 1.020 ABV: 5%
Lower targeted efficiency and additives may have influenced fermentation?

The beer was first tried 12 days after bottling.
Very clear and dark brown appearance. Nice light tanned head with decent retention.
Subtle cinnamon and clove on the nose. A little coffee, chocolate and toffee.
Taste is very smooth with no obvious defects. Subtle winter spice. No raisin present yet.

The beer after 1 month has become Christmas in a glass with loads of spice, surpriselingly balanced with no tannin or harsh bitterness. I wouldn't change a thing!

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  • Last Updated: 2023-11-11 10:45 UTC