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Wreck the Halls

Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)

Created: Wednesday September 25th 2019

Original Gravity:

1.060

Final Gravity:

1.013

ABV (standard):

6.1%

IBU (tinseth):

16.7

SRM (morey):

19.8

Mash pH

5.4

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.40 kg	United Kingdom - Maris Otter Pale4.4 kg Maris Otter Pale	38	3.75	75.2%
0.35 kg	German - CaraMunich I0.35 kg CaraMunich I	34	39	6%
0.30 kg	United Kingdom - Crystal 70L0.3 kg Crystal 70L	34	70	5.1%
0.20 kg	German - CaraRed0.2 kg CaraRed	34	20	3.4%
0.10 kg	German - Carafa I0.1 kg Carafa I	32	340	1.7%
0.50 kg	Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition)	38	60	8.5%
5.85 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18.20 g	Challenger18.2 g Challenger Hops	Leaf/Whole	7.69	Boil	70 min	14.94	25.9%
26 g	Styrian Goldings26 g Styrian Goldings Hops	Leaf/Whole	2.8	Boil	15 min	0.19	37%
26 g	Styrian Goldings26 g Styrian Goldings Hops	Leaf/Whole	2.8	Whirlpool	0 min	1.58	37%
70.20 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18.20 g	Challenger (Leaf/Whole) 18.2 g Challenger (Leaf/Whole) Hops	14.94	25.9%
52 g	Styrian Goldings (Leaf/Whole)	1.77	74%
70.20 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17.42 L	Held back roughly .5L from Grainfather (17.92) and added to Sparge	Infusion	--	65 °C	--
13.69 L	Collect 26L	Sparge	--	76 °C	15 min
Starting Mash Thickness: 2.7 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Chalk	Water Agt	Mash	1 hr.
0.90 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2.70 g	Gypsum	Water Agt	Mash	1 hr.
1.90 g	Table Salt	Water Agt	Mash	1 hr.
5.74 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - British Ale Yeast WLP005

Amount:	1 Each	Cost:
Attenuation (custom):	73%	Flocculation:	High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.38 bar Temp: 11 °C CO₂ Level: 1.5 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Learning: properly measure water! 26L was bang on
5 mins from end add spice pack:
4 Star Anise, 2 Cinnamon Sticks, 48.5g of Orange Peel

Pitched at 21.3 into a warm fridge (big mistake for a big beer)
26/09 - O/G: 1.060 - temp set to 17.6 (to compensate for hot pitch)
27/09 - Increased to 18
28/09 - Increased to 18.5
29/09 - Increased to 19
30/09 - increased to 19.5
01/10 - 1.028 (10 BRIX), increased to 20
04/10 - increased to 20.5
06/10 - 1.017 (8.2 BRIX) increased to 21
10/ 10 - pulled from fridge to cellar (ambient 18)
08/10 - 1.015 (8 BRIX) increased to 22
25/10 - 1 stick cinammon, 2 star annalise, 1/3 diced nutmeg and 5 cloves added in hop sock, conditioned at cellar temp, see above
08/11 - spices removed (after 2 weeks) and left to condition at room temp (19 degrees)

Carbonation
20/11 - chilled to serving temp (11 degrees) and carbed to 1.5 vols (5.3 psi) ahead of nitrogenation

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-11-21 09:39 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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