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

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Rocky Mtn Xmas 2024

240 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Tuesday October 29th 2024
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OG: 1.054 FG: 1.009 ABV: 5.8% IBU: 28

1.072
1.019
6.9%
33.9
19.8
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 Honey1.5 lb Honey - (late boil kettle addition) 35 2 8%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Triumph0.75 oz Triumph Hops Leaf/Whole 10.6 Boil at 200 °F 60 min 22.84 33.3%
1 oz Triumph1 oz Triumph Hops Leaf/Whole 10.6 Boil at 200 °F 10 min 11.04 44.4%
0.50 oz truimph0.5 oz truimph Hops Leaf/Whole 10.6 Boil at 200 °F 0 min 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Gypsum 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.
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) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
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 2.69 g | 10.8 qt) 2.36 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.91 39.6
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


Notes: didn't achieve great efficiency in mash and boil was a little diluted @ 6gal so lower O.G. than expected.

Color and spice aroma were outstanding going into fermenter.

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  • Last Updated: 2024-11-03 14:44 UTC