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Carolus Christmas Clone 2

363 calories 28.6 g 12 oz
Beer Stats
Method: BIAB
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.12 gallons
Post Boil Size: 2.6 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Todd Diers
Hop Utilization: 86%
Calories: 363 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created Wednesday July 10th 2019
1.110
1.016
12.4%
27.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.63 lb German - Floor-Malted Bohemian Pilsner Dk5.625 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 60.8%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 275 10.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 10.8%
0.63 lb Belgian - CaraMunich0.625 lb CaraMunich 33 50 6.8%
0.63 lb Belgian - CaraVienne0.625 lb CaraVienne 34 20 6.8%
0.13 lb German - De-Husked Caraf III0.125 lb De-Husked Caraf III 32 470 1.4%
4 oz Maltodextrin4 oz Maltodextrin - (late boil kettle addition) 39 0 2.7%
9.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 16.2 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 11.21 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Cardamom (Ground) Spice Boil 10 min.
0.25 tsp Ground Ceylon Cinnamon Spice Boil 10 min.
1 tbsp Valencia Orange Peel (ground) Flavor Boil 10 min.
1 each Whirlfloc Tablet Fining Boil 10 min.
2 tsp Yeast Nutrient Other Boil 10 min.
0.25 tsp Coriander (Ground) Spice Boil 10 min.
0.25 tsp Ground Nutmeg Spice Boil 10 min.
2 tbsp Vanilla Extract Flavor Primary 10 min.
1 ml/gal Black Cherry Flavor Flavor Primary 0 min.
2 oz Natural Plum Flavoring Water Agt Primary 0 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 184 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bottled Water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.76 g | 23 qt) 5.08 20.3  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 4.8 g | 19.2 qt) 4.12 16.5  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.6 10.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.6 g | 10.4 qt) 2.5 10  
Total: 4.67 18.7
Equipment Profile Used: System Default
 
Notes

A Winter Seasonal Belgian Strong Dark Ale

Brew in a Bag (BIAB) Calculator
-------------------------------------------
Recipe Parameters (2.5 Gallon)
Grain Bill: 7 Pounds
Grain Temp: 82 Fahrenheit
Batch Size: 2.5 Gallons
Mash Temp: 153 Fahrenheit
Boil Time: 90 Minutes

System Variables
Kettle Size: 5.5 Gallons
Trub: 0.125 Gallons
BoilOff Rate: 1.00 Gallons/Hour
Grain Absorption: 0.045 Gallons/Pounds of grain

Output
Total Water Needed: 4.44 Gallons
Strike Water Temp: 159 Fahrenheit
Total Mash Volume: 5.00 Gallons
PreBoil Wort: 4.12 Gallons
PostBoil Wort: 2.62 Gallons
Into Fermenter: 2.50 Gallons
-------------------------------------------
OG: 1.110
FG: 1.016
ABV: 12.36%
IBU: 45.88
-------------------------------------------
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Brewing in Anvil 5.5 gal kettle.

-Hops & spices added to a hops bag to lessen the trub.
-Add 4 oz maltodextrin during last 10 minutes of boil with remaining hops & spices.

-Add Flavorings (Vanilla extract, Plum Flavoring, & Black Cherry Flavor) prior to adding yeast for primary fermentation.

-Primary fermentation in the kettle or 3 Gallon BrewDemon for 14 days.

For this second batch I will use Mangrove Jack's Belgian Tripel Yeast M31 (Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance.)

I'm going to use a TILT hydrometer on this.

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  • Last Updated: 2021-09-19 03:40 UTC
  • Snapshot Created: 2019-07-10 17:54 UTC