Festivus Miracle! (Christmas Ale Clone) - Beer Recipe - Brewer's Friend

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Festivus Miracle! (Christmas Ale Clone)

261 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 10.75 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Great Lakes Brewing Company
Calories: 261 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Friday October 6th 2017
1.079
1.016
8.3%
30.6
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb American - Pale 2-Row24 lb Pale 2-Row 37 1.8 75.7%
2.50 lb American - Caramel / Crystal 40L2.5 lb Caramel / Crystal 40L 34 40 7.9%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 7.9%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 1.6%
0.20 lb American - Roasted Barley0.2 lb Roasted Barley 33 300 0.6%
2 lb Honey2 lb Honey 42 2 6.3%
31.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mount Hood2 oz Mount Hood Hops Pellet 4.8 Boil 60 min 14.8 33.3%
2 oz Mount Hood2 oz Mount Hood Hops Pellet 4.8 Boil 15 min 7.35 33.3%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 11 min 8.45 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Ginger Spice Boil 1 hr.
2 oz Cinnamon Sticks Spice Boil 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City of Chicago (North) - Q3 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 12 8 15 24 124
- Made no adjustments to the Chicago tap water for this recipe
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 90 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.48 gal (49.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.48 gal (1.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.4 gal (49.6 qt). Suggest reducing strike water volume to 9.62 gal (38.5 qt) and adding 0.4 gal (1.6 qt) sparge/top-off. 10.02 40.1  
Strike water volume at mash thickness of 1.35 qt/lb 10.02 40.1  
Mash volume with grains 12.4 49.6  
Grain absorption losses -3.71 -14.9  
Remaining sparge water volume (equipment estimates 6.26 g | 25 qt) 6.78 27.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 12.48 g | 49.9 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10.75 43  
Going into fermentor 10.75 43  
Total: 16.81 67.2
Equipment Profile Used: System Default
 
Notes
  • Put honey into brew kettle at 130-140 degrees
  • Ginger went in at 60 minutes during the boil (in mesh bag)
  • Cinnamon sticks went in at 60 minutes during the boil (in mesh bag)
  • 2 liquid packages of Wyeast london ale 1028 per 5 gallon carboy
  • Started fermentation temperature at 64 for day 1, increased to 65 on day 2, increased to 66 on day 4 (and it stayed here but closer to 67 than 66)
  • Took gravity reading on day 7 and it was already 1.016 (implied 78% attenuation). Expected final gravity at avg. attenuation (75%) was supposed to be 1.018. So we started cold crashing the beer at 39 degrees on day 7.


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  • Last Updated: 2018-05-17 00:57 UTC