Jeffreys Xmas Ale - Beer Recipe - Brewer's Friend

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Jeffreys Xmas Ale

372 calories 63.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert Blackwood
Calories: 372 calories (Per 12oz)
Carbs: 63.7 g (Per 12oz)
Created: Tuesday December 3rd 2019
1.106
1.062
5.7%
24.8
29.8
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dry Malt Extract - Light9 lb Dry Malt Extract - Light 42 4 65.5%
3 lb Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich 35 8 21.8%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 5.5%
0.30 lb American - Black Malt0.3 lb Black Malt 28 500 2.2%
0.20 lb German - Chocolate Wheat0.2 lb Chocolate Wheat 31 413 1.5%
0.50 lb Molasses0.5 lb Molasses - (late boil kettle addition) 36 80 3.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Horizon0.8 oz Horizon Hops Pellet 11.5 Boil 60 min 23.11 76.2%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 1.71 23.8%
1.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp cinnamon Spice Boil 1 min.
0.25 tsp ginger Spice Boil 1 min.
0.25 tsp nutmeg Spice Boil 1 min.
0.25 tsp allspice Spice Boil 1 days
0.25 tsp grains of paradise Spice Boil 1 min.
0.25 tsp vanilla extract Flavor Boil 1 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
- Lalvin EC-1118
Amount:
1 Each
Cost:
Attenuation (avg):
97%
Flocculation:
Medium
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
New York City
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
3 gal Partial Mash Steeping 155 °F 151 °F 55 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.7 g | 22.8 qt) 4.7 18.8  
Mash volume with grains (equipment estimates 5.7 g | 22.8 qt) 4.8 19.2  
Grain absorption losses (steeping) -0.16 -0.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.95 3.8  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.7 18.8
Equipment Profile Used: System Default
 
Notes

Instead of Molasses I used Lyles Black Treacle. The last 5 days before bottling I added the champagne yeast because I was worried the london yeast would not carbonate.

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  • Last Updated: 2020-04-08 21:49 UTC