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Home Alone (Chocolate Orange Christmas Pale Ale)

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.15 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Slade
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Sunday November 28th 2021

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

40.3

SRM (morey):

9.7

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 80°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	US - Pale 2-Row9 lb Pale 2-Row	37	1.8	90%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	10%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Mandarina Bavaria1 oz Mandarina Bavaria Hops	Pellet	8.5	Boil	30 min	27.57	16.7%
2 oz	Mandarina Bavaria2 oz Mandarina Bavaria Hops	Pellet	8.5	Hop Stand	0 min	12.73	33.3%
3 oz	Mandarina Bavaria3 oz Mandarina Bavaria Hops	Pellet	8.5	Dry Hop	5 days		50%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Mandarina Bavaria (Pellet)		40.3	100%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal	Rest	Temperature	152 °F	152 °F	60 min
5 gal	Mashout	Temperature	--	170 °F	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	Campden Tablets		Water Agt	Mash	1 hr.
4 oz	Cacao Nibs		Flavor	Primary	5 days

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	80 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 35.48 psi Temp: 68 °F CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	7	20	50	75	4
Mash Chemistry and Brewing Water Calculator

Notes

Soak the 4oz cacao nibs in 4oz of vodka for 24 hours before adding cacao nib/vodka slurry (into primary after primary fermentation subsides or into secondary fermenter if you use one).

I have a 1oz packet of crystallized orange as a backup in case I notice the citrus flavors aren't quite there. But hoping to get away with not using it. (When I brewed, this was unnecessary as the hops gave plenty of citrus flavors)

Last Updated and Sharing

450

Views

Brews

Public: Yup, Shared
Last Updated: 2021-12-20 16:00 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Home Alone (Chocolate Orange Christmas Pale Ale)

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