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Happiness Factor Holiday Ale

341.01 calories 34.41 g
Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Efficiency: 70% (steeping grains only)
Calories: (Per )
Carbs: (Per )
Created Monday April 2nd 2012
1.102
1.025
11.34%
22.35
16.56
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 36.6%
3.15 lb Liquid Malt Extract - Munich3.15 lb Liquid Malt Extract - Munich 35 8 19.2%
2.50 lb Honey 2.5 lb Honey - (late addition) 42 2 15.2%
4.50 lb Sweet Cherries4.5 lb Sweet Cherries - (late addition) 20 12 27.4%
16.15 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.5%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz saaz2 oz saaz Hops Pellet 3.5 Boil 60 min 21.57 66.7%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 2 min 0.78 33.3%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 15 min.
0.50 tsp Wyeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 504 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 2.2 vol      
Quick Water Requirements
Water Gallons  Quarts
Target batch size 5.5 22  
Grain absorption losses (steep / mash) -0.03 -0.1  
Boil water added to kettle 2.27 9.1  
Volume increase from sugar/extract (early additions) 0.73 2.9  
Starting boil volume 3 12  
Volume increase from sugar/extract (late additions) 0.64 2.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.11 -0.5  
Top off amount 3.47 13.9  
WARNING: Kettle losses >2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle dead space, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.39 29.6
 
Notes

My Christmas beer, similar to Troegs Mad Elf

Steep chocolate malt in 1 qt of water in a separate pot for 30 min at 152 degrees F while heating boil water. Strain and sparge with another 1 qt of 150-170 degree water and add to boil water

Late additions at 15 min
I put the whole cherries in the boil. After the wort is cooled I strain the cherries out using a colander while transferring from the kettle to primary.

Need about 450B yeast cells (I often make a Belgian pale ale and pitch on the trub)

1-2 weeks primary
2-4 weeks secondary
Carbonate to 2.2 volumes

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  • Last Updated: 2013-02-13 01:33 UTC