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CollaBEERation Christmas Ale

268 calories 29.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (brew house)
Source: NathanAles Brewery
Calories: 268 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created Tuesday December 10th 2013
1.080
1.023
7.5%
29.6
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33 lb American - Pale 2-Row33 lb Pale 2-Row 37 1.8 69.5%
3 lb American - Wheat3 lb Wheat 38 1.8 6.3%
5 lb American - Caramel / Crystal 40L5 lb Caramel / Crystal 40L 34 40 10.5%
2 lb American - Special Roast2 lb Special Roast 33 50 4.2%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 1.1%
4 lb Honey4 lb Honey 42 2 8.4%
47.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Mount Hood4 oz Mount Hood Hops Pellet 4.8 Boil 60 min 20.94 66.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 2.77 16.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 5.87 16.7%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
60 qt Sparge 152 °F 60 min
Starting Mash Thickness: 1.375 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Ginger Root Spice Boil 1 hr.
6 each Cinnamon Sticks Spice Boil 1 hr.
1.50 tsp Yeast Nutrient Other Boil 10 min.
3 each Whirfloc Tablet Fining Boil 10 min.
3 each Campden Tablet Water Agt Boil --
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1098 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.73 gal (66.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.73 gal (18.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.43 gal (73.73 qt). Suggest reducing strike water volume to 8.52 gal (34.08 qt) and adding 6.43 gal (25.73 qt) sparge/top-off. 14.95 59.8  
Strike water volume at mash thickness of 1.38 qt/lb 14.95 59.8  
Grain absorption losses -5.44 -21.8  
Remaining sparge water volume (equipment estimates 7.15 g | 28.6 qt) 8.42 33.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 16.73 g | 66.9 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 23.38 93.5
Equipment Profile Used: System Default
 
Notes

Heat 16 gallons water to about 190 then dough in, shooting for a mash temp of 152-154. Keeping heat on mash tun to keep temp just right. After 30 min, start re-circulation of mash for another 30 min. Sparge with 11 gallons water at 170 for a boil size of 18 gallons. Add hops on schedule along with spices. Add honey at flame out. Cool wort, aerate and pitch yeast.

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  • Last Updated: 2013-12-10 03:46 UTC