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Julebryg Danish Christmas Cheer

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (brew house)
Source: AD
Hop Utilization: 98%
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Sunday July 20th 2025
1.061
1.015
6.0%
13.6
12.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Pilsner15 lb Pilsner 38 1.6 63.7%
5 lb Munich - Light 10L5 lb Munich - Light 10L 33 10 21.2%
2 lb German - CaraMunich I2 lb CaraMunich I 34 39 8.5%
1 lb German - Melanoidin1 lb Melanoidin 37 25 4.2%
0.40 lb Special B0.4 lb Special B 34 115 1.7%
0.15 lb Belgian - Chocolate0.15 lb Chocolate 30 340 0.6%
23.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 2.55 33.3%
3 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Danish Lager OYL-104
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Actual Shop Tap 4/1/20
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.61 gal (54.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.61 gal (6.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 7.65 30.6  
Mash volume with grains 9.54 38.2  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 9.15 g | 36.6 qt) 9.04 36.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.61 g | 54.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 12 48  
Total: 16.69 66.8
Equipment Profile Used: System Default
 
Notes

A tincture of:

3 cardamom pods
1 star anise
Small strip of sweet orange peel (about 2–3 square inches, no pith)

in 4–6 oz Cognac would be where I'd start.

The orange tends to tie everything together. Without it, cardamom and anise can sometimes seem separate from the malt. With your Munich-heavy base, the orange should integrate beautifully.

think about
A few ideas depending on what customers liked:

More Traditional Danish Julebryg

Reduce:

CaraMunich I from 2 lb → 1.5 lb

Increase:

Munich from 5 lb → 5.5 lb

This shifts toward richer malt and less caramel sweetness.

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  • Last Updated: 2026-06-24 03:24 UTC