Mark's 2023 Holiday Ale - Beer Recipe - Brewer's Friend

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Mark's 2023 Holiday Ale

184 calories 16.9 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday August 9th 2023
1.056
1.011
5.9%
39.2
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Pilsen4 lb Liquid Malt Extract - Pilsen 35 2 82.5%
8 oz Raw Honey8 oz Raw Honey - (late boil kettle addition) 38 20 10.3%
4.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4.50 oz American - Caramel / Crystal 40L4.5 oz Caramel / Crystal 40L 34 40 5.8%
1.10 oz American - Black Malt1.1 oz Black Malt 28 500 1.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 60 min 38.11 60%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 2 min 1.07 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Ginger root Spice Boil 10 min.
3 each Cinnamon stick Spice Boil 10 min.
0.50 oz Sweet Orange Peel Flavor Boil 10 min.
0.50 oz Mulling Spices Spice Boil 10 days
0.50 each Whirlfloc Water Agt Mash 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2.12 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 4.21 g | 16.8 qt) 3.95 15.8  
Mash volume with grains (equipment estimates 4.21 g | 16.8 qt) 3.98 15.9  
Grain absorption losses (steeping) -0.04 -0.2  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 4.51 g | 18 qt) 4.25 17  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 3 12  
Going into fermentor 3 12  
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: 3.95 15.8
Equipment Profile Used: System Default
 
Notes

Add the crushed crystal and black malt to 4.25 gallons of water and let steep at 150-160 F for 45 min, remove grains with a strainer. Add the malt extract and boiling hops. Boil for 60 min. Add honey, whirlfloc, ginger, cinnamon, mulling spices and orange peels and boil for 10 more min. Add finishing hops in the final 2 min of the boil. Chill wort, then pitch yeast when cool. Bottle when fermentation is complete.

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  • Last Updated: 2023-08-09 19:09 UTC