The Recipe Spiced Christmas Ale aged with Rum Barrel Chips - Beer Recipe - Brewer's Friend

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The Recipe Spiced Christmas Ale aged with Rum Barrel Chips

342 calories 36.7 g 12 oz
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Beer Stats
Method: Extract
Style: Winter Seasonal Beer
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.170 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 342 calories (Per 12oz)
Carbs: 36.7 g (Per 12oz)
Created: Tuesday October 25th 2022
1.102
1.028
9.7%
15.2
43.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Dark6 lb Dry Malt Extract - Dark 44 30 46.2%
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 23.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 7.7%
8 oz Dry Malt Extract - Light8 oz Dry Malt Extract - Light 42 4 3.8%
8 oz GB - Black Treacle8 oz Black Treacle 36 100 3.8%
11 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb Simpsons - DRC2 lb DRC 34.7 115 15.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.6 Boil 75 min 15.15 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Flavor Boil 10 min.
4 each Cinnamon Stick Water Agt Boil 5 min.
10 each Allspice Spice Boil 5 min.
1 each Star Anise Water Agt Boil 5 min.
0.13 tsp Nutmeg Spice Boil 5 min.
3 each Whole Cloves Water Agt Boil 5 min.
2 each Cinnamon stick Spice Secondary 0 min.
2 each Vanilla Bean Water Agt Secondary 0 min.
2 oz Oak Chips Water Agt Secondary 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.34 g | 25.4 qt) 2.39 9.6  
Mash volume with grains (equipment estimates 6.34 g | 25.4 qt) 2.55 10.2  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.86 3.4  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 3 12  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.39 9.6
Equipment Profile Used: System Default
 
Notes

10/24/22
Steeped grains for 35 minutes at 156 degrees and rinsed with water
Boiled malt extract and hops for about 75 minutes
Added candi syrup and treacle the last 15 minutes
Added sweet orange peel the last 10 minutes in a mesh bag
Added cinnamon, star anise, nutmeg, and allspice to mesh bag the last 5 minutes
Cooled with wort chiller to about 90 degrees and added about 2 more gallons of water
Pitched 2 liters of yeast starter at around 67 degrees (used two cans of Fast Pitch for starter, need a bigger flask or only one can because it overflowed)
O.G. 1.100
Made up 3 tinctures, one with 2 oz of oak chips soaked in 4 oz of rum, one with 3 vanilla beans and 3 cinnamon sticks in 1 oz of rum, and one with one star anise, 6 allspice berries and 3 cloves.
11/1/22 - Poured 3 tinctures in weighted bag and racked into secondary fermenter. S.G. 1.036
11/6/22 - Made up tincture with 2 oz rum, 1/8 tsp ground nutmeg, 1 star anise, 2 cinnamon sticks broken, 6 allspice berries, nectarine peel
11/8/22 - Poured tincture in existing bag. S.G. 1.034
11/20/22 - Poured in bottling bucket and added two more tinctures of spices and about 3 oz of rum. F.G 1.032 ABV 9%

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  • Last Updated: 2024-02-02 16:04 UTC