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Santa's Grog

441 calories 43.6 g 500 ml
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: 1.059 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Alan Harper
Calories: 441 calories (Per 500ml)
Carbs: 43.6 g (Per 500ml)
Created Tuesday June 5th 2018
1.094
1.022
9.43%
28.5
19.39
5.53
13.34
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Muntons - Maris Otter Pale4 kg Maris Otter Pale £ 0.00 / g
£ 8.00
38 3.75 67.6%
0.50 kg GB - Crystal 90L0.5 kg Crystal 90L £ 0.00 / g
£ 1.00
33 90 8.4%
0.52 kg Corn Sugar - Dextrose0.52 kg Corn Sugar - Dextrose - (late addition) £ 0.00 / g
£ 1.17
42 0.5 8.8%
0.10 kg Honey0.1 kg Honey - (late addition) 35 2 1.7%
0.50 kg Apple0.5 kg Apple 5.6 0 8.4%
0.30 kg Raisins (dried)0.3 kg Raisins (dried) 29.25 0 5.1%
5.92 kg / £ 10.17
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g East Kent Goldings5 g East Kent Goldings Hops £ 0.04 / g
£ 0.19
Pellet 13.5 Boil 60 min 13.19 25%
5 g East Kent Goldings5 g East Kent Goldings Hops £ 0.04 / g
£ 0.19
Pellet 13.5 Boil 30 min 10.14 25%
10 g Challenger10 g Challenger Hops £ 0.03 / g
£ 0.30
Pellet 7.3 Aroma 10 min 5.17 50%
20 g / £ 0.67
 
Mash Guidelines
Amount Description Type Temp Time
12 L Infusion 65 °C 60 min
5 L Sparge 75 °C 30 min
Starting Mash Thickness: 3 L/kg
 
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) 269 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
Quick Water Requirements
Water Liters
Total mash water needed 21.9
Strike water volume at mash thickness of 3 L/kg 13.5
Grain absorption losses -4.3
Remaining sparge water volume 8.4
Mash Lauter Tun losses -0.9
Amount going into kettle 16.7
Volume increase from sugar/extract (early additions) 0.7
Adjusted starting boil size 17.4
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses -0.1
Amount going into fermentor 12
Total: 24.2  
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: 2021-05-30 18:03 UTC