Dreaded Christmas Ale -SBA - Beer Recipe - Brewer's Friend

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Dreaded Christmas Ale -SBA

219 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 75 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dave Dixon - Dave's Dreaded
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Wednesday May 22nd 2013
1.066
1.017
6.4%
16.3
20.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb United Kingdom - Crystal 60L1.5 lb Crystal 60L 34 60 5.6%
1.50 lb United Kingdom - Crystal 90L1.5 lb Crystal 90L 33 90 5.6%
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 74.1%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 1.9%
4.80 oz United Kingdom - Chocolate4.8 oz Chocolate 34 425 1.1%
3.20 oz United Kingdom - Black Patent3.2 oz Black Patent 27 525 0.7%
3 lb Honey3 lb Honey - (late boil kettle addition) 42 2 11.1%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Fuggle0.5 oz Fuggle Hops Plug 5.5 Boil 60 min 5.29 25%
1 oz Goldings - E.K.1 oz Goldings - E.K. Hops Plug 4.2 Boil 60 min 8.08 50%
0.50 oz Yakima Valley Hops - Fuggle0.5 oz Fuggle Hops Plug 5.5 Boil 30 min 2.94 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Irish Moss Fining Boil 15 min.
6 tsp Cinimmon Spice Boil 5 min.
2 oz Ginger - Fresh Graded Spice Boil 5 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.4 qt Saccharification Rest Infusion -- 154 °F 90 min
Mash Out Infusion -- 168 °F 10 min
Sparge Infusion -- 170 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.95 gal (55.8 qt). Suggest reducing initial water volume to 11.77 gal (47.07 qt) and adding 1.95 gal (7.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.42 gal (49.68 qt). Suggest reducing strike water volume to 10.08 gal (40.32 qt) and adding 0.42 gal (1.68 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.75 qt/lb 10.5 42  
Mash volume with grains 12.42 49.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 6.47 g | 25.9 qt) 6.75 27  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.72 g | 54.9 qt) 14 56  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

When sparging bring 5 gallons into the boil kettle and stop sparg. Boil the 5 gallons of wort for 15 minutes to get good carmelazation stiring often. Then finish the sparge.

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  • Last Updated: 2015-11-09 00:56 UTC