THE LIQUID FRUITCAKE - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

THE LIQUID FRUITCAKE

292 calories 27 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 240 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NRBC
Calories: 292 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Monday July 4th 2016
1.088
1.018
9.2%
39.5
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Ashbourne Mild5 lb Ashbourne Mild 30 5.3 26.7%
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 26.7%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 26.7%
1.50 lb Turbinado1.5 lb Turbinado - (late boil kettle addition) 44 10 8%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.7%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 2.7%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.7%
0.50 lb raisins, pureed0.5 lb raisins, pureed - (late boil kettle addition) 24 0 2.7%
0.25 lb figs (dried), pureed0.25 lb figs (dried), pureed - (late boil kettle addition) 20 0 1.3%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 33.42 66.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.06 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
2.20 g yeast nutrient Other Boil 10 min.
1 each 3" cinnamon stick Spice Bottling 5 min.
2 oz ginger Spice Bottling 5 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 440 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
88.9 3.0 14.0 51.0 62.6 106.310

+ 3g CaCl2
+ 3g gypsum
+ 6g chalk
+ 6,8ml lactic acid

target pH = 5,4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 gal b-amylase Infusion -- 147 °F 45 min
b/a rest Temperature -- 150 °F 20 min
a-amylase Temperature -- 155 °F 30 min
mash out Temperature -- 170 °F 10 min
2.8 gal HLT ~-3.5 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.78 23.1  
Mash volume with grains 7.1 28.4  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 7.96 g | 31.9 qt) 4.04 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.43 g | 45.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.19 0.7  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.81 39.3
Equipment Profile Used: System Default
 
Notes

The Boil


Combine 0,5lb raisins and 0,25lb dried figs with about a cup of the wort before boil. Blend with a food processor, then add with 10 minutes left to the boil (along with the last hops addition + all other late additions).

PPG of raisins/figs are estimates, based on % sugar by weight, multiplied by PPG of cane sugar (1.040).

Bottling


Combine spices in a mesh bag and boil into a tea. Combine spice tea to taste with primed beer before bottling.

Last Updated and Sharing
 
2,416
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-07-10 17:51 UTC