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Winter Warmer Christmas Ale

251 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.28 gallons (fermentor volume)
Pre Boil Size: 6.15 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Maiorana
Calories: 251 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Tuesday July 30th 2013
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OG: 1.067 FG: 1.017 ABV: 6.5% IBU: 26

1.076
1.016
8.0%
26.0
15.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 77.7%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.8%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 7.8%
4 oz Molasses4 oz Molasses - (late boil kettle addition) 36 80 1.9%
1 oz Bestmalz - BEST Black Malt eXtra1 oz BEST Black Malt eXtra 30 500 0.5%
1 oz Castle Malting - Special B1 oz Special B 34 150 0.5%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.9%
206 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz columbus0.25 oz columbus Hops Pellet 15.5 Boil 60 min 16.03 20%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 7.9 Boil 20 min 5.56 40%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 7.9 Boil 15 min 4.36 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Ginger Spice Boil 10 min.
0.50 oz Orange Zest Other Boil 10 min.
2 each Cinnamon stick Spice Boil 10 min.
2 each vanilla Spice Secondary 4 days
1 tsp Allspice Spice Whirlpool 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
4 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
80% Filtered Water 20% Tap
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 qt Infusion 164 °F 150 °F 60 min
3.5 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.63 14.5  
Mash volume with grains 4.56 18.3  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 4.79 g | 19.2 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.72 g | 26.9 qt) 6.15 24.6  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.28 g | 21.1 qt) 5.53 22.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.53 g | 22.1 qt) 5.28 21.1  
Total: 7.85 31.4
Equipment Profile Used: System Default
 
Notes

Born on 10/11/25.

Add freshly grated Ginger and Orange Zest along with whole stick Cinnamon during the last 10 minutes of the boil.

Add Honey, Molasses and (Whole) All Spice at Flameout.

On 11/2/25, take final gravity reading. On 11/6/25 add Chopped, Sterilized (Tequilla) Vanilla Beans (2) Tincture to fermenter (after end of primary fermentation).

Bottle on 11/11/25. Try on Thanksgiving 11/27/25.

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  • Last Updated: 2025-11-19 23:22 UTC