Santa's Grog - Beer Recipe - Brewer's Friend

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Santa's Grog

385 calories 40.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Alan Harper
Calories: 385 calories (Per 500ml)
Carbs: 40.1 g (Per 500ml)
Created: Tuesday June 5th 2018
1.082
1.021
8.0%
20.9
17.5
5.4
8.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Extra Pale Ale Malt4 kg Extra Pale Ale Malt £ 0.00 / g
£ 3.80 		38 1.7 73.4%
250 g Simpsons - Crystal Extra Dark250 g Crystal Extra Dark £ 0.00 / g
£ 0.46 		33 178.56 4.6%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose - (late boil kettle addition) £ 0.00 / g
£ 0.45 		42 0.5 3.7%
0.10 kg Honey0.1 kg Honey - (late boil kettle addition) 35 2 1.8%
0.50 kg Apple0.5 kg Apple 5.6 0 9.2%
0.30 kg Raisins (dried)0.3 kg Raisins (dried) 29.25 0 5.5%
100 g Weyermann - Acidulated100 g Acidulated £ 0.00 / g
£ 0.29 		27 3.4 1.8%
5.45 kg / £ 5.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops £ 0.04 / g
£ 0.38 		Pellet 5.8 Boil 60 min 11.51 40%
5 g East Kent Goldings5 g East Kent Goldings Hops £ 0.04 / g
£ 0.19 		Pellet 5.8 Boil 30 min 4.42 20%
10 g Challenger10 g Challenger Hops £ 0.03 / g
£ 0.35 		Leaf/Whole 7.5 Aroma 10 min 4.91 40%
25 g / £ 0.91
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Ginger Spice Boil 15 min.
10 g Cinnamon Spice Boil 15 min.
1 g Cloves Spice Boil 15 min.
50 g Orange Peel Spice Boil 5 min.
3 g Calcium Chloride Flakes £ 0.01 / g
£ 0.04 		Water Agt Mash 1 hr.
5 g Calcium Sulphate (Gypsum) £ 0.01 / g
£ 0.06 		Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
1 each Whirlfloc £ 0.20 / each
£ 0.20 		Fining Boil 12 min.
£ 0.30
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
£ 2.20 / each
£ 2.20
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 237 B cells required
£ 2.20 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.26 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Use profile 6XK2LCX
Add salts above to get balanced profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 65 °C 60 min
5 L Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.1
Mash volume with grains 15.9
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 9.1 L) 7.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 17.6 L) 16
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Going into fermentor 12
Total: 20.5  
Equipment Profile Used: System Default
 
Notes

This is an attempt to make a Winter Warmer style beer that has a kick but will be made in a small batch < 120Lt ~ 30 x 330ml bottles approx. The Apples, Raisins, Orange Peel, Ginger, Cloves and Cinnamon were all put in a draw string grain bag and added to the Mash wort and kept in a sealed FV bucket for 30 hours - Friday Evening to Sunday Morning - to steep the fruit. The Wort is set to boil and the steeping bag was kept in for 30 minutes to extract the flavours. The rest of the boil went as normal.

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  • Last Updated: 2021-11-10 10:40 UTC