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Cross Christmas Ale

Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 35.17 liters
Post Boil Size: 26.3 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: James Cross
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)

Created: Tuesday November 4th 2025

Original Gravity:

1.062

Final Gravity:

1.019

ABV (standard):

5.7%

IBU (tinseth):

40.2

SRM (daniels):

18.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.70 kg	United Kingdom - Maris Otter Pale4.7 kg Maris Otter Pale	38	3.75	72.3%
0.50 kg	Simpsons - Heritage Crystal0.5 kg Heritage Crystal	32	66	7.7%
0.30 kg	Simpsons - Aromatic Malt0.3 kg Aromatic Malt	33	23.04	4.6%
0.30 kg	Crisp Malting - Flaked Torrified Oats0.3 kg Flaked Torrified Oats	31	2	4.6%
0.10 kg	Simpsons - Black Malt0.1 kg Black Malt	34	700	1.5%
0.10 kg	United Kingdom - Amber0.1 kg Amber	32	27	1.5%
0.50 kg	GB - Invert Sugar No 30.5 kg Invert Sugar No 3	36	45.6	7.7%
6.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Challenger30 g Challenger Hops	Leaf/Whole	8.5	Boil	60 min	23.32	23.1%
20 g	Fuggles20 g Fuggles Hops	Leaf/Whole	4.5	Boil	15 min	4.08	15.4%
20 g	Bramling Cross20 g Bramling Cross Hops	Pellet	6.5	Boil	15 min	6.49	15.4%
30 g	Fuggles30 g Fuggles Hops	Leaf/Whole	4.5	Whirlpool	15 min	2.6	23.1%
30 g	Bramling Cross30 g Bramling Cross Hops	Leaf/Whole	6.5	Whirlpool	15 min	3.75	23.1%
130 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Challenger (Leaf/Whole) 30 g Challenger (Leaf/Whole) Hops	23.32	23.1%
50 g	Fuggles (Leaf/Whole) 50 g Fuggles (Leaf/Whole) Hops	6.68	38.5%
20 g	Bramling Cross (Pellet) 20 g Bramling Cross (Pellet) Hops	6.49	15.4%
30 g	Bramling Cross (Leaf/Whole) 30 g Bramling Cross (Leaf/Whole) Hops	3.75	23.1%
130 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
17.5 L	Strike	74 °C	67 °C	60 min
10 L	Fly Sparge	76 °C	76 °C	--
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 1208 °C

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
4.25 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 494 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	10	30	100	50	75
Mash Chemistry and Brewing Water Calculator

Notes

Make your own invert sugar #3 using a little citric acid and heating for 30 mins to invert, then add a pinch of bicarbonate of soda to increase pH and speed up Maillard reaction. Boil until dark.
Cold steep the black malt for a smoother falvour

Last Updated and Sharing

113

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Brews

Public: Yup, Shared
Last Updated: 2026-02-08 10:36 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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