Naked Santa Golden Christmas Ale - Beer Recipe - Brewer's Friend

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Naked Santa Golden Christmas Ale

193 calories 22.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 193 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Saturday August 10th 2019
1.062
1.019
5.7%
21.7
7.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
230 g Maltodextrin230 g Maltodextrin - (late boil kettle addition) 39 0 2.3%
7,500 g United Kingdom - Maris Otter Pale7500 g Maris Otter Pale 38 3.75 76.3%
600 g American - Aromatic Malt600 g Aromatic Malt 35 20 6.1%
600 g United Kingdom - Munich600 g Munich 37 6 6.1%
600 g United Kingdom - Malted Naked Oats600 g Malted Naked Oats 33 1.3 6.1%
300 g German - Wheat Malt300 g Wheat Malt 37 2 3.1%
9,830 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Boil 60 min 9.15 22.1%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 3.99 22.1%
12 g Amarillo12 g Amarillo Hops Leaf/Whole 8.6 Boil 30 min 5.11 17.6%
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 30 min 2.23 17.6%
7 g Amarillo7 g Amarillo Hops Pellet 8.6 Boil 5 min 0.85 10.3%
7 g Hallertau Mittelfruh7 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.37 10.3%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Licorice root Flavor Boil 30 min.
15 g orange peel - sweet Flavor Boil 5 min.
10 g coriander seeds Water Agt Boil 5 min.
1 each cinnamon stick Flavor Boil 5 min.
205 g prune juice Other Primary 9 days
10 ml Lactic acid Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
3 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 190.6 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Maridalsvannet
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Infusion -- 65 °C 780 min
Infusion -- 78 °C 5 min
10 L Sparge -- 75 °C --
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 29.8
Mash volume with grains (equipment estimates 35.1 L) 36.1
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 20.6 L) 20.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 39.9 L) 40
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 34
Top off amount 1
Going into fermentor 35
Total: 50.5  
Equipment Profile Used: System Default
 
Notes

Final PH at 5.1

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-10-02 18:12 UTC