Ho-Ho-Holiday Beer - Beer Recipe - Brewer's Friend

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Ho-Ho-Holiday Beer

220 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kate
Calories: 220 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Sunday December 11th 2016
1.066
1.019
6.2%
27.4
28.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 75.5%
1.50 lb Belgian - Special B1.5 lb Special B 34 115 11.3%
0.75 lb United Kingdom - Pale Chocolate0.75 lb Pale Chocolate 33 207 5.7%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 5.7%
0.25 lb Molasses0.25 lb Molasses - (late boil kettle addition) 36 80 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 24.84 66.7%
0.25 oz Amarillo0.25 oz Amarillo Hops Leaf/Whole 8.6 Boil 10 min 2.51 33.3%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each cinnamon sticks steep 10 min Spice Boil 0 min.
7 oz allspice berries steep 10 min Spice Boil 0 min.
1 oz dried orange peel Flavor Boil 5 min.
0.50 lb sultana raisins Flavor Boil 5 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
17 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 252 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.01 g | 16 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Re-hydrating yeast:
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Ferment between 15 and 20 C.

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  • Last Updated: 2018-12-12 19:03 UTC