Christ on Ale - Beer Recipe - Brewer's Friend

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Christ on Ale

267 calories 23.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.93 gallons
Post Boil Size: 4.02 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 267 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Friday December 1st 2023
1.081
1.015
8.7%
46.3
22.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb Rye3.25 lb Rye 38 3.5 26%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2%
0.75 lb Dingemans - Aromatic Malt0.75 lb Aromatic Malt 36.3 19 6%
3.25 lb South Fork - US - South Fork - Sunrise Pilsner3.25 lb US - South Fork - Sunrise Pilsner 37 1.8 26%
5 lb South Fork - US - South Fork - Munich5 lb US - South Fork - Munich 37 20 40%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Simcoe0.5 oz Simcoe Hops Pellet 13.6 Boil 60 min 30.87 33.3%
0.50 oz Yakima Chief Hops - Chinook0.5 oz Chinook Hops Pellet 13.7 Boil at 65 °F 10 min 11.27 33.3%
0.50 oz Yakima Chief Hops - Chinook0.5 oz Chinook Hops Pellet 13.7 Hop Stand at 175 °F 15 min 4.1 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14.40 g Chalk Water Agt Mash 1 hr.
5.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
4.80 g Gypsum Water Agt Mash 1 hr.
4.80 g Baking Soda Water Agt Mash 1 hr.
1.60 each Cinnamon stick Spice Boil 30 min.
1.60 oz Ginger root Spice Boil 30 min.
0.80 tsp cardamom Spice Boil 30 min.
0.80 tsp Allspice Spice Boil 30 min.
0.40 tsp Wyeast - Beer Nutrient Other Boil 15 min.
0.80 each Whirlfloc Water Agt Boil 15 min.
1.60 tbsp Sweet Orange Peel Flavor Boil 15 min.
6 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.02 psi       Temp: 40 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 225
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Infuse 70 min, mash out somewhere around 170 for 10 min if possible Infusion 160 °F 146 °F 70 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.12 g | 32.5 qt) 7.74 31  
Mash volume with grains (equipment estimates 9.12 g | 36.5 qt) 8.74 35  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 5.93 23.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.02 16.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor 4 16  
Total: 7.74 31
Equipment Profile Used: System Default
 
Notes

Winter warmer using local base malts (everything but the roasted barley and the aromatic was sourced from a local malthouse); features 40% dark Munich malt and a hearty helping of rye malt. Make sure if replicating that whatever pale or pilsen malt is used has high DP and that the rye and Munich malt used have enough DP to at least pull most of their own weight! Note that I intended to use only Notty yeast for this, but I only had half a packet (made 2.5 gal batch of something else) on hand, and had the idea of using Koln Kolsch yeast followed after 2/3 of ferment by Notty to dry it out the rest of the way.

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  • Last Updated: 2023-12-31 05:54 UTC