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Christmas Cake

248.44 calories 24.32 g 330 ml
Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 120 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 4.9 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gordon strong
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Tuesday September 10th 2019
1.075
1.017
7.58%
29.6
18.74
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.18 kg United Kingdom - Golden Promise3.18 kg Golden Promise 37 3 43.9%
0.90 kg German - Munich Dark0.9 kg Munich Dark 37 15.5 12.4%
0.90 kg American - Aromatic Malt0.9 kg Aromatic Malt 35 20 12.4%
0.46 kg Briess - Barley, Flaked0.46 kg Barley, Flaked 32.2 1.4 6.4%
0.22 kg United Kingdom - Pale Chocolate0.22 kg Pale Chocolate 33 207 3%
0.46 kg Belgian - Cara 45L0.46 kg Cara 45L 34 42 6.4%
0.90 kg Honey0.9 kg Honey 42 2 12.4%
0.22 kg Treacle0.22 kg Treacle 1 0 3%
7.24 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Challenger28.35 g Challenger Hops Pellet 8.5 Boil 90 min 26.41 50%
28.35 g Styrian Goldings28.35 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 3.18 50%
56.7 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 68 °C 90 min
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 148.8 g       CO2 Level: 2.5 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
 
Notes


2 oranges, zest only
2 vanilla beans, split, scraped 6 cinnamon sticks
12 coriander seeds
1 nutmeg, chopped
8 allspice
1 oz ginger, chopped



Mash at 154F, adding dark and crystal malts during mash out. Collect 9
gallons. Boil hard for 2 hours. Final volume 6 gallons. Add honey and treacle at end of boil. Put spices in a mesh bag and add with 5 minutes left in the boil, letting them steep 5 additional minutes post-boil. Transfer 5.5 gallons to fermenter. Ferment at 64-66F.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-10 19:32 UTC
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