Double Xmas Elixir - Beer Recipe - Brewer's Friend

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Double Xmas Elixir

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 45 min
Batch Size: 12.4 gallons (ending kettle volume)
Pre Boil Size: 13.7 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Magical & Lurch
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Saturday December 5th 2020
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1.054
1.013
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pale Wheat10 lb Pale Wheat 39 1.5 42%
13 oz German - Acidulated Malt13 oz Acidulated Malt 27 3.4 3.4%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 8.4%
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 39.9%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.2%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.1%
23.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.8 Boil 30 min 14.05 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.2 Boil at 212 °F 10 min 2.36 25%
1 oz Amarillo1 oz Amarillo Hops Pellet 10.3 Aroma 0 min 25%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 10 min 1.57 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
6 g Baking Soda Water Agt Sparge 1 hr.
 
Yeast
Escarpment Labs - Hornindal Kveik Blend
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
77 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 469 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 20 140 70 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Mash-in to 153F using 167F Infusion 169 °F 153 °F 60 min
5 gal Mash-out to 168F using boiling Infusion 212 °F 170 °F 60 min
5 gal Sparge usiing 170F Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.68 gal (54.7 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.68 gal (6.7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.32 gal (49.29 qt). Suggest reducing initial water volume to 10.1 gal (40.38 qt) and adding 0.32 gal (1.29 qt) sparge/top-off. 10.42 41.7  
Strike water volume at mash thickness of 1.75 qt/lb 10.42 41.7  
Mash volume with grains 12.32 49.3  
Grain absorption losses -2.98 -11.9  
Remaining sparge water volume 6.51 26  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.68 g | 54.7 qt) 13.7 54.8  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 12.43 g | 49.7 qt) 12.4 49.6  
Estimated amount in fermentor 12.4 49.6  
Total: 16.93 67.7
Equipment Profile Used: System Default
 
Notes

When I make a double batch (a.k.a. 2x a beer) as opposed to a single, the same amount of heat is absorbed by the mash tun. This causes the temperature of the mash to be higher for the same temperature of mash-in water. I lower the mash-in temp water by a 2-5 degrees to obtain desired results. I probably should be pre-heating the tun, but I don't brew often enough to practice this part of the procedure and it works for me.

Batch #1 - Voss Kviek yeast - Pitch Temp 30 C
1 oz Simcoe

Batch #2 - Hothead ale Kviek yeast - Pitch Temp 30 C
1 oz Citra

Good and useful info on Kviek yeasts:

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  • Last Updated: 2020-12-06 16:55 UTC