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Holiday Beer Trial 1

240 calories 25.4 g 12 oz
Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Deranek
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created Thursday October 22nd 2020
1.072
1.019
6.9%
30.3
33.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row - Toasted14 lb Pale 2-Row - Toasted 33 30 45.2%
8 lb American - Rye8 lb Rye 38 3.5 25.8%
4 lb Munich Malt4 lb Munich Malt 36 7 12.9%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 6.5%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 3.2%
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 45 15 6.5%
31 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Challenger2 oz Challenger Hops Pellet 8.5 Boil 90 min 30.25 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9.06 gal Strike 155 °F 75 min
4 gal Sparge 170 °F --
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Ginger Spice Boil 0 min.
0.50 oz rosemary Herb Boil 0 min.
0.50 oz lavender Herb Boil 0 min.
5 g fennel Herb Mash 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 255 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

mash at 155 and sparge out to get to roughly 13 gallons. Add brown sugar or honey and lavender (if can find) and bring to boil. Add hops and boil for 90 minutes. Turn off heat, add spices and steep for 30 minutes then cool. Remove spices and transfer to primary fermentor. Ferment at 63 degrees for 10 days then transfer to a secondary for 3 weeks then keg

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-22 00:20 UTC
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