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Christmas Dessert

300 calories 31.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.69 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Curt Wendt
Calories: 300 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created: Thursday February 20th 2025
1.090
1.023
8.8%
41.7
40.8
n/a
113.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Ireland - Stout Malt18 lb Stout Malt $ 2.99 / lb
$ 53.82 		37 2 81.8%
2 lb Simpsons - DRC2 lb DRC $ 3.49 / lb
$ 6.98 		34.7 115 9.1%
2 lb Weyermann - Chocolate Rye2 lb Chocolate Rye $ 3.49 / lb
$ 6.98 		29.9 240 9.1%
22 lbs / $ 67.78
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Liberty2 oz Liberty Hops $ 3.09 / oz
$ 6.18 		Pellet 4 Boil 90 min 20.87 40%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops $ 2.59 / oz
$ 2.59 		Pellet 3.9 Boil 45 min 8.73 20%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops $ 2.59 / oz
$ 2.59 		Pellet 3.9 Boil 30 min 7.31 20%
1 oz Liberty1 oz Liberty Hops $ 3.09 / oz
$ 3.09 		Pellet 4 Boil 15 min 4.84 20%
5 oz / $ 14.45
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Mulling Spices $ 4.38 / oz
$ 1.10 		Spice Whirlpool 0 min.
0.25 oz Mulling Spices Spice Secondary 4 days
$ 1.10
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
2 Each
Cost:
$ 14.99 / each
$ 29.98
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 171 B cells required
$ 29.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 10.3 oz       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
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
6.88 gal Strike 165 °F 154 °F 60 min
3.82 gal Sparge 180 °F 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 4.56 g | 18.3 qt) 3.82 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.44 g | 33.8 qt) 7.69 30.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.75 27  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.75 g | 27 qt) 6 24  
Total: 10.69 42.8
Equipment Profile Used: System Default
 
Notes

Add 0.25 oz mulling spices to kettle at flame out. (at least 15 mins @180°+)

Make tincture from remaining 0.25 oz of mulling spices.

Add tincture in secondary for 3-5 days. Taste daily and remove to taste. (when cinnamon and nutmeg are present but not overpowering, remove if clove, Star Anise, or Cardamom starts to dominate)

Pre-mixed mulling spices can be used in place of this custom mix as well.

Custom blend: The amounts used are for the total mulling spices needed for the brew, half will go into the boil and the rest will go into the secondary fermentation.

-Cinnamon Stick: 1 small stick (~0.125 oz total, roughly 2-3 inches long, broken into pieces)

-Cloves: 5 whole cloves (~0.0625 oz total)

-Allspice Berries: 8 whole berries (~0.0625 oz total)

-Nutmeg: 5/32 tsp freshly grated (~0.0625 oz total)

-Dried Orange Peel: (~0.1875 oz total)

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  • Last Updated: 2025-09-17 17:10 UTC