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Christmas Ale

178 calories 17.4 g 330 ml
Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Greg Hughes Bible
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created Thursday October 19th 2017
1.058
1.013
5.9%
25.8
19.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Maris Otter Pale4.4 kg Maris Otter Pale 38 3.75 76.5%
500 g Belgian - Biscuit500 g Biscuit 35 23 8.7%
350 g German - CaraMunich I350 g CaraMunich I 34 39 6.1%
300 g United Kingdom - Crystal 140L300 g Crystal 140L 33 140 5.2%
100 g Torrified Wheat100 g Torrified Wheat 36 2 1.7%
100 g German - Carafa I100 g Carafa I 32 340 1.7%
5,750 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Challenger18 g Challenger Hops Pellet 8.5 Boil 70 min 17.8 25.7%
26 g Styrian Goldings26 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 7.99 37.1%
26 g Styrian Goldings26 g Styrian Goldings Hops Pellet 5.5 Boil 0 min 37.1%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
14 L Mash Infusion 65 °C 60 min
Mash Out Infusion 75 °C 20 min
18.5 L Sparge Sparge 75 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protofloc Fining Boil 15 min.
10 g Star Anise Flavor Boil 10 min.
2 each Cinnamon Stick Flavor Boil 10 min.
1 tsp Ground nutmeg Flavor Boil 10 min.
500 g Light Candi Crystals Flavor Boil 5 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 328 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Notes

"Dark Malty festive brew with a subtle hint of Christmas spices. This Strong special beer should be left to mature for at least three months before being savoured"

Condition for 8 weeks @12degC

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-10-19 22:43 UTC
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