10 - The Naughty List. Christmas Ale - Beer Recipe - Brewer's Friend

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10 - The Naughty List. Christmas Ale

231 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.84 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 231 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Saturday December 24th 2022
1.070
1.015
7.1%
0.0
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 75.5%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 6.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
0.50 lb Root Shoot Malting - Cara Ruby0.5 lb Cara Ruby 36 27 3.4%
0.50 lb Briess - Caramel Malt - 10L0.5 lb Caramel Malt - 10L 35.4 10 3.4%
0.06 lb United Kingdom - Black Patent0.0625 lb Black Patent 27 525 0.4%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 6.9%
14.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Northern Brewer28 g Northern Brewer Hops Pellet 7.8 Boil 0 min 100%
28 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City of Wyoming, MI. USA
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
-- 67 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.2
Mash volume with grains 13.3
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 24.4 L) 23.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.8 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Strong Scotch ale base. Mash all grains at 152 ?F (67 ?C) for 60 min. Mash out at 168 ?F (76 ?C) for 10 min. add maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 62–64 ?F (17–18 ?C). Dry spice in secondary for 2–3 weeks.

22 liter mash
8 liter sparge

13 fl. oz. (384 mL) maple syrup
1.5 lbs. (0.68 kg) dried cherries
12 AAU US Northern Brewer hops (60 mins)
(1 oz./28 g of 12% alpha acids)
Wyeast 1084 (Irish ale) yeast
1 vanilla bean (split)
3 cinnamon sticks (3 inches, broken into pieces)

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  • Last Updated: 2022-12-24 15:56 UTC