THE LIQUID FRUITCAKE - Beer Recipe - Brewer's Friend

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THE LIQUID FRUITCAKE

Created: Monday July 4th 2016
292 calories 27 g 12 oz
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)
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

Batch Performance
Efficiency:
Conversion: 80.6%
Pre-Boil: 74% 25.7 ppg
Ending Kettle Efficiency N/A
Brew House: 69% 25.5 ppg
Wort Volume:
5.5 Gallons
  • Expected 5.5 Gallons of fermentable wort.
  • Expected OG: 1.088
  • Actual OG: 1.087
Alcohol and Attenuation:
Progress - N/A
  • Attenuation so far: 79.3%
  • Current ABV: 9.06%
Amount Packaged:
5.1 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 54
  • Pints: 41
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
7/9/2016 10:16 PM
over 8 years ago
+0 Mash Complete 1.053 8 Gallons 2/20/2021 3:43 AM
over 3 years ago
volume temp corrected from 8,25 @ 200F
7/9/2016 10:16 PM
over 8 years ago
+0 Pre-Boil Gravity 1.053 8 Gallons 2/20/2021 3:43 AM
over 3 years ago
7/10/2016 3:57 AM
over 8 years ago
+1 Brew Day Complete 1.087 5.5 Gallons 2/20/2021 3:43 AM
over 3 years ago
7/13/2016 3:26 AM
over 8 years ago
+4 Other   2/20/2021 3:43 AM
over 3 years ago
bump temp to 67F because therm fell off the side of carboy. don't want to crash yeast.
7/21/2016 3:53 AM
over 8 years ago
+12 Sample 1.041   2/20/2021 3:43 AM
over 3 years ago
7/29/2016 4:05 AM
over 8 years ago
+20 Sample 1.034   2/20/2021 3:43 AM
over 3 years ago
10/10/2016 4:32 AM
over 8 years ago
+93 Sample 1.021   2/20/2021 3:43 AM
over 3 years ago
added ~8 drops of ginger/cinn/clove/orange extract. Aroma is orgasmic. Taste is great!

edit: 8 drops gives very strong orange aroma. use less?
11/28/2016 5:24 AM
over 8 years ago
+142 Sample 1.018   2/20/2021 3:43 AM
over 3 years ago
3 drops to 2 oz is just a little too much.

3 drops / 2 oz * 12 oz / 2 oz = 18 drops

"more than half as much" ~ 10 drops per 12 oz?
12/4/2016 1:26 AM
over 8 years ago
+148 Packaged 5.1 Gallons 2/20/2021 3:43 AM
over 3 years ago
5.5oz table sugar

Priming:
5gal ~ 2.9vols
5.5gal ~ 2.7vols

- assuming "beer temp" is 70F, since it's been sitting awhile
- for 5.1gallons bottled... about 2.8 volumes. Nice!


Reyeasting - added approximately half a packet wine yeast:
- strain EC-1118 (https://www.morebeer.com/products/ec1118-dry-wine-yeast.html?site_id=5)
- rehydrated in about 1.5 cups of water, boiled, then cooled to room temperature

"SA" = "saturnian ale (mmxvi)"
with underline = with added spice mixture (brandy, ginger, cinnamon, allspice, orange peel):
- added 10 drops to 12oz bottles
- added 15 - 20 drops in 750ml bottle (forgot one of them, though)
- added 12 - 15 drops to 22oz bottles
without underline, or EZ-cap = no spice.
 
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.

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  • Last Updated: 2016-07-10 17:51 UTC