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Christ on Ale

Method: BIAB
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.93 gallons
Post Boil Size: 4.02 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 267 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)

Created: Friday December 1st 2023

Original Gravity:

1.081

Final Gravity:

1.015

ABV (standard):

8.7%

IBU (tinseth):

46.3

SRM (morey):

22.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.25 lb	Rye3.25 lb Rye	38	3.5	26%
0.25 lb	American - Roasted Barley0.25 lb Roasted Barley	33	300	2%
0.75 lb	Dingemans - Aromatic Malt0.75 lb Aromatic Malt	36.3	19	6%
3.25 lb	South Fork - US - South Fork - Sunrise Pilsner	37	1.8	26%
5 lb	South Fork - US - South Fork - Munich5 lb US - South Fork - Munich	37	20	40%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Chief Hops - Simcoe0.5 oz Simcoe Hops	Pellet	13.6	Boil	60 min	30.87	33.3%
0.50 oz	Yakima Chief Hops - Chinook0.5 oz Chinook Hops	Pellet	13.7	Boil at 65 °F	10 min	11.27	33.3%
0.50 oz	Yakima Chief Hops - Chinook0.5 oz Chinook Hops	Pellet	13.7	Hop Stand at 175 °F	15 min	4.1	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Yakima Chief Hops - Simcoe (Pellet)	30.87	33.3%
1 oz	Yakima Chief Hops - Chinook (Pellet)	15.37	66.6%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.4 gal	Infuse 70 min, mash out somewhere around 170 for 10 min if possible	Infusion	160 °F	146 °F	70 min

Other Ingredients

Amount	Name	Type	Use	Time
14.40 g	Chalk	Water Agt	Mash	1 hr.
5.60 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
8 g	Epsom Salt	Water Agt	Mash	1 hr.
4.80 g	Gypsum	Water Agt	Mash	1 hr.
4.80 g	Baking Soda	Water Agt	Mash	1 hr.
1.60 each	Cinnamon stick	Spice	Boil	30 min.
1.60 oz	Ginger root	Spice	Boil	30 min.
0.80 tsp	cardamom	Spice	Boil	30 min.
0.80 tsp	Allspice	Spice	Boil	30 min.
0.40 tsp	Wyeast - Beer Nutrient	Other	Boil	15 min.
0.80 each	Whirlfloc	Water Agt	Boil	15 min.
1.60 tbsp	Sweet Orange Peel	Flavor	Boil	15 min.
6 ml	Lactic acid	Water Agt	Mash	--

Yeast

Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	0.50 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.02 psi Temp: 40 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	225
Mash Chemistry and Brewing Water Calculator

Notes

Winter warmer using local base malts (everything but the roasted barley and the aromatic was sourced from a local malthouse); features 40% dark Munich malt and a hearty helping of rye malt. Make sure if replicating that whatever pale or pilsen malt is used has high DP and that the rye and Munich malt used have enough DP to at least pull most of their own weight! Note that I intended to use only Notty yeast for this, but I only had half a packet (made 2.5 gal batch of something else) on hand, and had the idea of using Koln Kolsch yeast followed after 2/3 of ferment by Notty to dry it out the rest of the way.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-12-31 05:54 UTC

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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