Rocky Mtn Xmas 2024 - Beer Recipe - Brewer's Friend

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Rocky Mtn Xmas 2024

308 calories 33 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 308 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
Created: Tuesday October 29th 2024
1.092
1.025
8.8%
42.3
22.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Malteurop - 2 Row12 lb 2 Row 34.3 2.15 64%
1.50 lb Briess - Caracrystal Wheat Malt1.5 lb Caracrystal Wheat Malt 35.9 55 8%
1.50 lb Briess - Caramel Malt - 60L1.5 lb Caramel Malt - 60L 35.4 60 8%
1.50 lb Briess - American Honey Malt1.5 lb American Honey Malt 37.7 25 8%
0.50 lb Briess - Special Roast0.5 lb Special Roast 33 40 2.7%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.3%
1.50 lb Raw Honey1.5 lb Raw Honey - (late boil kettle addition) 38 20 8%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Triumph1 oz Triumph Hops Leaf/Whole 10.6 Boil at 200 °F 60 min 31.52 33.3%
1 oz Triumph1 oz Triumph Hops Leaf/Whole 10.6 Boil at 200 °F 8 min 9.49 33.3%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil at 200 °F 1 min 1.28 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.50 oz apple pie spice Spice Boil 15 min.
0.50 oz Sweet Orange Peel Flavor Boil 15 min.
1.50 g Whirlfloc Fining Boil 15 min.
0.50 oz apple pie spice Spice Secondary 0 min.
0.50 oz Sweet Orange Peel Flavor Secondary 0 min.
 
Yeast
Imperial Yeast - A31 Tartan
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Local Well with RO filter, no softener. 7.2 Ph from tap
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.55 30.2  
Mash volume with grains 8.93 35.7  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 2.6 g | 10.4 qt) 2.86 11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.74 g | 31 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.41 41.6
Equipment Profile Used: System Default
 
Notes

BIAB method
Mash at 155 for 1 hr
4 week primary fermentation @ 68 deg.
Rack and cold chill for 1 week before bottling
additional spices to taste in secondary

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  • Last Updated: 2024-10-29 04:27 UTC