Jacobsen Golden Naked Christmas Ale Clone - Beer Recipe - Brewer's Friend

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Jacobsen Golden Naked Christmas Ale Clone

215 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Erlend Rolseth
No Chill: 10 minute extended hop boil time
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Friday October 13th 2017
1.070
1.016
7.0%
26.8
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Thomas Fawcett - Maris Otter Pale Ale Malt5 kg Maris Otter Pale Ale Malt 38 2.65 69.4%
800 g United Kingdom - Pilsen800 g Pilsen 36 1.8 11.1%
700 g German - CaraMunich III700 g CaraMunich III 34 57 9.7%
500 g United Kingdom - Golden Naked Oats500 g Golden Naked Oats 33 10 6.9%
200 g United Kingdom - Wheat200 g Wheat 37 2 2.8%
7,200 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Amarillo (8.6 AA)10 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 60 min 8.75 20%
10 g Hallertau Hersbrucker (4 AA)10 g Hallertau Hersbrucker (4 AA) Hops Pellet 4 Boil 60 min 4.07 20%
10 g Amarillo (8.6 AA)10 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 30 min 7.43 20%
10 g Hallertau Hersbrucker (4 AA)10 g Hallertau Hersbrucker (4 AA) Hops Pellet 4 Boil 30 min 3.46 20%
5 g Amarillo (8.6 AA)5 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 5 min 2.1 10%
5 g Hallertau Hersbrucker (4 AA)5 g Hallertau Hersbrucker (4 AA) Hops Pellet 4 Boil 5 min 0.98 10%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Cinnamon Stick Spice Boil 5 min.
10 g Fennel seed (sub licorice root &anise star) Spice Boil 5 min.
50 g Orange Peel Flavor Boil 5 min.
5 g Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion 70 °C 66 °C 90 min
15 L Sparge -- 75 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.6
Mash volume with grains 26.4
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 16.5 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 24 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 24
Total: 38.1  
Equipment Profile Used: System Default
 
Notes

Edited 23.09.2019

Ferment @ 20 degrees celsius

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  • Last Updated: 2021-09-14 20:30 UTC