Sol Invictus Christmas Ale - Beer Recipe - Brewer's Friend

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Sol Invictus Christmas Ale

189 calories 17.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Winter Seasonal Beer
Boil Time: 70 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: RVB
Calories: 189 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Saturday September 9th 2017
1.062
1.012
6.6%
18.9
43.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.20 kg Brewgenie - BG Maris Otter1.2 kg BG Maris Otter 36 6.51 62.7%
200 g Rolled Oats200 g Rolled Oats 33 4.37 10.4%
200 g Brewgenie - BG Crystal Malt (60L)200 g BG Crystal Malt (60L) 36 158.62 10.4%
150 g Honey150 g Honey 42 3.84 7.8%
100 g Black Treacle100 g Black Treacle 36 265.36 5.2%
65 g Brewgenie - BG Chocolate Malt65 g BG Chocolate Malt 35 1132.64 3.4%
1,915 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Boil 70 min 13.66 50%
10 g Sovereign10 g Sovereign Hops Leaf/Whole 5.5 Boil 10 min 5.27 50%
20 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Cinnamon stick Spice Boil 70 min.
10 g Grated root ginger Spice Boil 70 min.
1 tsp Irish Moss Fining Boil 15 min.
1 each Cloves Spice Boil 5 min.
1 each Nutmeg (cracked) Spice Boil 5 min.
1 each Orange Zest Flavor Boil 5 min.
 
Yeast
Muntons Premium Gold
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
14 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 68 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: muscovado sugar       Amount: 27g in 150ml water       CO2 Level: 2.0 Volumes
 
Target Water Profile
RVB Tapwater
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 28 0 38 268
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.7 L) 11.9
Mash volume with grains (equipment estimates 15.8 L) 12
Grain absorption losses -0.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 15.8 L) 12
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 9
Volume into fermentor 9
Total: 11.9  
Equipment Profile Used: System Default
 
Notes

A rich, spicy Christmas Ale based on an English Brown Ale recipe with seasonal additives.

Cinnamon and ginger go in (bagged) for full length of the boil.

Honey and treacle go in for last 5 mins of the boil at the same time as
the secondary spices.

Sprinkle yeast on top of the aerated wort, leave for 30 minutes, then stir in vigorously.

Ferment for one week at 21 then raise the temp to 23 for the second week to draw out the fruity esters we want for this brew.

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  • Last Updated: 2017-10-30 21:52 UTC