Halley-Day Ale 2014 - Beer Recipe - Brewer's Friend

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Halley-Day Ale 2014

249 calories 25.9 g 12 oz
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Beer Stats
Method: Extract
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.205 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Combination of Papazian and Great Lakes
Calories: 249 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Sunday July 27th 2014
1.075
1.019
7.4%
6.1
19.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Dark4 lb Dry Malt Extract - Dark 44 30 34.8%
5 lb Liquid Malt Extract - Amber5 lb Liquid Malt Extract - Amber 35 10 43.5%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 8.7%
10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.7%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 4.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 5.4 Boil 60 min 2.31 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 10 min 0.99 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7.3 Boil 60 min 2.84 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 20 min.
1 each Grated Peel of 4 Oranges Spice Boil 10 min.
1 lb Honey Other Boil 10 min.
2 each Cinnamon Sticks Spice Boil 5 min.
2 tbsp Fresh Ginger Spice Boil 5 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.44 g | 25.8 qt) 1.38 5.5  
Mash volume with grains (equipment estimates 6.44 g | 25.8 qt) 1.5 6  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.81 3.2  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 1.38 5.5
Equipment Profile Used: System Default
 
Notes

10/16 - created yeast starter: 1/2 C DME in 2 C water; boil 10 minutes. Cool to 70 deg F, then pitch yeast.

10/18

  • Steep grains for 45 minutes in 1.25 gallons of 165 deg F water (in brew kettle).
  • Rinse with .5 gal of cold water
  • Add malts, initial hops
  • Boil, adding flavor ingredients per schedule
  • After 60 minutes, cool in an ice bath, then add to cold water, bringing total volume to 5.5 gal. OG = 1.075@75 deg F - approx 1.08 @ 60F.
  • Taste is sweet/malty, with spice and orange notes. Very nice.
  • pitch yeast starter.

    11/8 Racked to secondary fermenters. SG=1.02 @ 74deg F - approx 1.025 @ 60degF. Taste very nice.
    11/22 Bottled. SG = 1.02 Taste is good.

    I would cut the honey down to 0.5 lbs the next time. Maybe also reduce some malt. Also consider delaying malt additions to keep the color lighter (this is dark like a porter).

    12/23 - not carbonating. Added yeast slurry to remaining bottles
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  • Last Updated: 2014-12-29 21:22 UTC