Holiday Strong 2017 - Beer Recipe - Brewer's Friend

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Holiday Strong 2017

245 calories 29.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://byo.com/bock/item/2258-winter-seasonal-bee
Calories: 245 calories (Per 12oz)
Carbs: 29.4 g (Per 12oz)
Created: Saturday September 23rd 2017
1.073
1.024
6.4%
16.0
22.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb United Kingdom - Maris Otter Pale25 lb Maris Otter Pale 38 3.75 79.4%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 4%
1 lb Finland - Chocolate Malt1 lb Chocolate Malt 31 338 3.2%
3 lb Honey3 lb Honey 42 2 9.5%
1.25 lb Belgian - Special B1.25 lb Special B 34 115 4%
31.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.58 50%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Aroma 5 min 2.44 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Lyle’s Golden Syrup Spice Boil 1 hr.
8 oz Black Strap Molasses Spice Boil 1 hr.
4 each Cinnamon Sticks Spice Boil 10 min.
1 each Nutmeg Seed Spice Boil 10 min.
1 each Vanilla Bean Spice Boil 10 min.
1.50 tsp Whole Cloves Spice Boil 10 min.
8 each Coriander Seeds Spice Boil 10 min.
2 each Nectarine Peels Spice Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 806 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 158 °F 60 min
Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.4 gal (57.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.4 gal (9.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.91 35.6  
Mash volume with grains 11.19 44.7  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume (equipment estimates 9.07 g | 36.3 qt) 7.67 30.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 14.4 g | 57.6 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.58 66.3
Equipment Profile Used: System Default
 
Notes

Old ale base. Mash grains at 158 °F (70 °C). 90 minute boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C). Prime with muscavado sugar and cask-condition.

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  • Last Updated: 2017-09-23 14:08 UTC