christmas cake beer - Beer Recipe - Brewer's Friend

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christmas cake beer

197 calories 19.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Robin's Brain
Calories: 197 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Tuesday September 27th 2022
1.064
1.015
6.4%
36.1
29.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Canadian - Pale Malt8 kg Pale Malt 35.9 2 56.9%
1 kg Simpsons - United Kingdom - Crystal Medium1 kg United Kingdom - Crystal Medium 33 65.01 7.1%
0.50 kg United Kingdom - Crystal Extra Dark0.5 kg Crystal Extra Dark 31.7 170 3.6%
1 kg Weyermann - German - Caramunich Type 31 kg German - Caramunich Type 3 34 57 7.1%
0.25 kg Gambrinus - Munich Dark 30L0.25 kg Munich Dark 30L 37.3 30 1.8%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 31.7 440 1.8%
0.32 kg Molasses0.32 kg Molasses - (late boil kettle addition) 36 80 2.3%
0.25 kg Weyermann - German - Acidulated0.25 kg German - Acidulated 27 3.4 1.8%
0.50 kg Date (dried)0.5 kg Date (dried) - (late fermenter addition) 28.9 0 3.6%
0.50 kg Cherry, dark sweet0.5 kg Cherry, dark sweet - (late fermenter addition) 6.4 0 3.6%
0.50 kg Cranberry0.5 kg Cranberry - (late fermenter addition) 1.8 0 3.6%
0.50 kg Apricot (dried)0.5 kg Apricot (dried) - (late fermenter addition) 17.9 0 3.6%
0.50 kg Raisins (dried)0.5 kg Raisins (dried) - (late fermenter addition) 29.25 0 3.6%
14.07 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Rakau14 g Rakau Hops Pellet 10.5 Boil 60 min 9 10.9%
14 g Rakau14 g Rakau Hops Pellet 10.5 Boil 45 min 8.26 10.9%
50 g Willamette50 g Willamette Hops Pellet 5.5 Boil 30 min 12.94 39.1%
50 g Golding50 g Golding Hops Pellet 3.9 Boil 15 min 5.92 39.1%
128 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
1 each Cinnamon stick Spice Secondary 1 days
1 tbsp Vanilla extract Spice Secondary 1 days
2 g candied ginger Spice Secondary 1 days
2 g Sweet Orange Peel Spice Secondary 1 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.34 L. Suggest reducing initial water volume to 45.18 L and adding 0.94 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 16.9
Mash volume with grains 24.3
Grain absorption losses -11.3
Remaining sparge water volume (equipment estimates 41.4 L) 43.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.1 L) 48
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 40 L) 42
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 42 L) 40
Total: 60.2  
Equipment Profile Used: System Default
 
Notes

All fruit will be added to fermenter by macerating them very verry very small with some sterile water, then pasturizing. All spices will be boiled in water and steeped to get flavours before adding to bright. (add to primary at end of fermentation for test batch)

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  • Last Updated: 2022-09-28 00:24 UTC