Sugar Plum - Beer Recipe - Brewer's Friend

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Sugar Plum

150 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Wednesday June 24th 2020
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Dark_Mild_III

by abrouwers

OG: 1.040 FG: 1.012 ABV: 3.7% IBU: 24

1.045
1.014
4.0%
22.6
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb US - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 85.7%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 11.4%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 45 min 8.24 16.7%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 45 min 8.24 16.7%
1 oz Hersbrucker1 oz Hersbrucker Hops Leaf/Whole 4 Boil 5 min 2.89 33.3%
0.50 oz Goldings0.5 oz Goldings Hops Leaf/Whole 4.5 Boil 5 min 1.63 16.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Leaf/Whole 4.5 Boil 5 min 1.63 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 qt plum puree Other Secondary 0 min.
2 oz plum extract Flavor Secondary 0 min.
7 each Cinnamon stick Water Agt Mash 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.28 13.1  
Mash volume with grains (equipment estimates 1.98 g | 7.9 qt) 3.98 15.9  
Grain absorption losses -1.09 -4.4  
Remaining sparge water volume (equipment estimates 2.68 g | 10.7 qt) 3.06 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.61 g | 18.5 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 3 12  
Top off amount 2 8  
Going into fermentor 5 20  
Total: 6.34 25.4
Equipment Profile Used: System Default
 
Notes

we added 2 oz of plum extract; probably could have done with just one. It seems to have masked some of the clove ester off the yeast.

6 - 8 cinnamon sticks.

fermentation started around 68 degrees; two secondaries - one we added puree and kept a small bit of yeast followed by another yeast-free secondary (I guess technically a tertiary) with added cinnamon and plum extract. Temp finished about 60 degrees.

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  • Last Updated: 2020-12-06 22:57 UTC