St Nick's Apple Pie Christmas Ale (30C) - Beer Recipe - Brewer's Friend

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St Nick's Apple Pie Christmas Ale (30C)

250 calories 26.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jonathan Jones
Calories: 250 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Wednesday March 20th 2024
1.075
1.020
7.2%
26.1
34.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 oz United Kingdom - Crystal 45L12 oz Crystal 45L 34 45 5.9%
12 oz United Kingdom - Roasted Barley12 oz Roasted Barley 29 550 5.9%
12 oz Briess - Special Roast12 oz Special Roast 33 40 5.9%
10 oz Gambrinus - Honey Malt10 oz Honey Malt 37 25 4.9%
9.90 lb Briess - LME Golden Light9.9 lb LME Golden Light 35 4 77.5%
204.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - UK Fuggle2 oz UK Fuggle Hops Pellet 4.1 Boil 60 min 26.13 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Cinnamon stick Spice Whirlpool 0 min.
2 tsp Nutmeg Spice Boil 30 min.
0.50 tsp Allspice Spice Boil 30 min.
1 tsp Cardamon Spice Boil 30 min.
16 oz Raw Honey Flavor Secondary 2 days
4 oz Apple Extract Water Agt Bottling 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.5 oz       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.84 g | 27.4 qt) 6.77 27.1  
Mash volume with grains (equipment estimates 7.07 g | 28.3 qt) 7 28  
Grain absorption losses -0.36 -1.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.84 3.4  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 6.77 27.1
Equipment Profile Used: System Default
 
Notes

I used fresh spices and coarsely ground them. The total weight was around 20 grams, or about 0.7 ounces.

At high krausen (about 2 days), mix honey with up to 32oz of water. Adjust the amount of water to get the gravity to match the OG. Whisk together and bake at 180F for 90 minutes to pasteurize the honey. Add the honey/water mixture to the wort.

During bottling or kegging, add the Apple Extract and gently stir. Be VERY careful to add until you can BARELY taste it. Adjust the actual amount to suit your taste. I used the entire 4 ounces and it had just a hint of apple.

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  • Last Updated: 2024-03-20 01:12 UTC