Liquid Christmas Beer Recipe | BIAB No Profile Selected by E-rok | Brewer's Friend
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Liquid Christmas

290 calories 29.9 g 12 oz
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 290 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Monday August 2nd 2021
Amount Fermentable Cost PPG °L Bill %
35 lb Bairds - Maris Otter Pale Ale35 lb Maris Otter Pale Ale 2.05 / lb
37.5 2.5 94.6%
1.50 lb Great Western - Crystal 75L1.5 lb Crystal 75L 2.20 / lb
29 75 4.1%
0.50 lb Thomas Fawcett - Black Malt0.5 lb Black Malt 2.20 / lb
32 545 1.4%
37 lbs / 76.15
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Horizon2 oz Horizon Hops 3.00 / oz
Pellet 12 Boil 60 min 31.66 100%
2 oz / 6.00
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Cinnamon Spice Mash 1 min.
0.50 tsp Ginger Spice Mash 1 min.
0.25 tsp Nutmeg Spice Mash 1 min.
0.25 tsp Allspice Spice Mash 1 min.
1 lb molasses Water Agt Mash 1 min.
Escarpment Labs - Foggy London Ale
3 Each
12.00 / each
Attenuation (avg):
Optimum Temp:
64.4 - 73.4 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 305 B cells required
36.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 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

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until conversion is complete, which should be less than 60 minutes. Raise the temperature to mash out at 168 °F (76 °C).

Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.070 (17 °P). Optionally, add treacle to the wort stirring thoroughly to avoid scorching.

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes left in the boil. Add Irish moss or other kettle finings with 15 minutes remaining and the spices with one minute left in the boil. Chill the wort rapidly to 67 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch 15 grams of properly rehydrated dry yeast or use three liquid yeast packages. Alternatively, make a 5-liter starter using one package of liquid yeast, letting the starter ferment out fully and pitching only the resulting yeast into the wort.

Ferment at 68 °F (20 °C), raising the temperature to 70 °F (21 °C) during the last 1⁄3 of fermentation to help reduce diacetyl and assure complete attenuation. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished.

Rack to a keg and force carbonate or rack it to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 1.5 to 2 volumes.

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  • Public: Yup, Shared
  • Last Updated: 2021-08-14 14:27 UTC
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