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Cranberry Stuffing

182 calories 18 carbs
Beer Stats
Method: Extract
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (steeping grains only)
Source: BHBS
Calories: 182 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Sunday August 18th 2019
1.055
1.013
5.46%
0
11.34
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.3 lb Briess - LME Pale Ale3.3 lb LME Pale Ale 34.5 6 37.9%
3.3 lb Briess - LME Pale Ale3.3 lb LME Pale Ale - (late addition) 34.5 6 37.9%
6.6 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 11.5%
0.5 lb Briess - Barley, Flaked0.5 lb Barley, Flaked 32.2 1.4 5.7%
0.1 lb German - Carafa III0.1 lb Carafa III 32 535 1.1%
0.25 lb Briess - Brewers Torrified Wheat0.25 lb Brewers Torrified Wheat 35 1.5 2.9%
0.25 lb Briess - Brewers Red Wheat Flakes0.25 lb Brewers Red Wheat Flakes 32.2 2 2.9%
 
Mash Guidelines
Amount Description Type Temp Time
qt Steeping 152 °F 30 min
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       CO2 Level: 2.25 Volumes
 
Target Water Profile
Austin, Texas, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Target batch size 5 20  
Grain absorption losses (steep / mash) -0.26 -1.1  
Boil water added to kettle 2.72 10.9  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Starting boil volume 3 12  
Volume increase from sugar/extract (late additions) 0.28 1.1  
Boil off losses -1.5 -6  
Top off amount 3.22 12.9  
Total: 6.2 24.8
 
Notes

10 oz. Dried Cranberries (10 Minute boil addition)
0.5 oz. Mulling Spices (10 Minute boil addition)

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  • Last Updated: 2019-09-28 21:32 UTC