20-23 A Beary Merry Christmas - Beer Recipe - Brewer's Friend

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20-23 A Beary Merry Christmas

285 calories 32.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.82 gallons
Post Boil Size: 3.32 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 97%
Calories: 285 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)
Created: Tuesday November 17th 2020
1.085
1.026
7.7%
53.0
27.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.80 lb US - Pale 2-Row7.8 lb Pale 2-Row 37 1.8 85.2%
0.30 lb Bairds - Chocolate Malt0.3 lb Chocolate Malt 31 500 3.3%
0.45 lb Briess - Special Roast0.45 lb Special Roast 33 40 4.9%
0.30 lb Honey0.3 lb Honey - (late boil kettle addition) 35 2 3.3%
0.30 lb Molasses0.3 lb Molasses - (late boil kettle addition) 36 80 3.3%
9.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Williamette1 oz Williamette Hops Pellet 5.4 Boil 60 min 27.56 45.5%
1.20 oz Northern Brewer - Williamette1.2 oz Williamette Hops Pellet 5.4 Boil 30 min 25.41 54.5%
2.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp fresh ginger Spice Secondary 0 min.
0.50 tsp Cinnamon stick Spice Secondary 0 min.
2 oz vodka Other Secondary 0 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.1 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Crystal Geyser - Salem
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.74 gal Strike 162 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.74 15  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.07 -4.3  
Remaining sparge water volume (equipment estimates 2.11 g | 8.4 qt) 1.4 5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 3.82 15.3  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.32 13.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.32 g | 13.3 qt) 3 12  
Total: 5.14 20.6
Equipment Profile Used: System Default
 
Notes

1 Tbsp. fresh ginger, grated
1 tsp. freshly ground cinnamon stick
2 oz. vodka or grain alcohol
Wyeast 1084 (Irish ale) or White Labs WLP002 (English ale) yeast

Heat 1.5 gal. water to 163° F. Mash in grains, hold at 150° to 153° F for 45 min. Sparge with enough 168° F water to collect 2.25 gal. in brew pot.

Top up to 5.5 gal. and bring to boil, stirring in malt extract just before the boil begins. Total boil is 60 min. Add Wye Target hops and boil for 30 min. Add Willamette hops and boil for an additional 25 min. Add either molasses or honey (or 0.5 lb. of each) and boil for remaining 5 min., then cool to 70° F and pitch yeast.


5 lbs. two-row pale malt<br />
0.5 lb. chocolate malt<br />
0.75 lb. special roast malt<br />
5 lbs. light malt extract<br />
1 lb. of either honey or molasses, depending on taste<br />
1 oz. Wye Target hops (8.4% alpha acid, 8.4 AAUs) for 60 min.<br />
2 oz. Willamette hops (5.6% alpha acid, 11.2 AAUs) for 30 min.<br />
1 Tbsp. fresh ginger, grated<br />
1 tsp. freshly ground cinnamon stick<br />
2 oz. vodka or grain alcohol<br />
Wyeast 1084 (Irish ale) or White Labs WLP002 (English ale) yeast<br />
1 cup dry malt extract for priming<br />


Ferment for nine days at 70° F, then transfer to secondary and allow to condition for 10 days at 70° F. When racking to secondary, steep ground ginger and cinnamon in grain alcohol for 10 to 15 min., then introduce all into secondary before transferring. After conditioning, prime with dry malt extract and bottle. Age for four weeks.

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  • Last Updated: 2020-12-10 19:06 UTC