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Kris Kringle Stout

223 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Based off Coopers Best Extra Stout
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Friday November 2nd 2012
1.067
1.018
6.4%
40.2
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Pale 2-Row9 lb Pale 2-Row 38 2.5 72%
0.75 lb Cane Sugar0.75 lb Cane Sugar 46 0 6%
12 oz United Kingdom - Crystal 60L12 oz Crystal 60L 34 60 6%
10 oz United Kingdom - Roasted Barley10 oz Roasted Barley 29 550 5%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 3%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Pride of Ringwood1 oz Pride of Ringwood Hops Pellet 10 Boil 60 min 33.76 50%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 4.61 25%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Aroma 5 min 1.85 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Ginger Spice Boil 30 min.
1 tsp Orange Peel Spice Boil 30 min.
0.25 tsp Star Anise Spice Boil 10 min.
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Nutmeg Spice Boil 10 min.
2 each Clove stem Spice Boil 10 min.
1 each Cinnamon Stick Spice Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: 3/4 Cup      
 
Target Water Profile
Rochester, NY (Southeast)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 7 18 1 14 57
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 90 min
Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 3.72 g | 14.9 qt) 3.64 14.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

OG: 1.066 - 1.067
IBU: 41
SRM:87

Add the spices for 30 mins of the boil. You can subdue the spice flavor/aroma by adding the spices later in the boil.

If you want more spice aroma, add the same spices to the secondary for one week instead of boiling.

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  • Last Updated: 2015-01-21 18:47 UTC