CCB - The Nightmare Before Christmas 2018 - Beer Recipe - Brewer's Friend

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CCB - The Nightmare Before Christmas 2018

361 calories 40.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 49 liters (ending kettle volume)
Pre Boil Size: 57 liters
Pre Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 66% (ending kettle)
Calories: 361 calories (Per 330ml)
Carbs: 40.2 g (Per 330ml)
Created: Monday January 22nd 2018
1.115
1.034
10.7%
34.2
91.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
12 kg United Kingdom - Maris Otter Pale12 kg Maris Otter Pale 38 8.51 44.4%
5.50 kg United Kingdom - Munich5.5 kg Munich 37 14.51 20.4%
3.20 kg Belgian - Special B3.2 kg Special B 34 305.39 11.8%
1.10 kg American - Caramel / Crystal 60L1.1 kg Caramel / Crystal 60L 34 158.62 4.1%
3.20 kg German - Melanoidin3.2 kg Melanoidin 37 65.22 11.8%
0.67 kg Molasses0.67 kg Molasses - (late boil kettle addition) 36 211.99 2.5%
1.35 kg Candi Syrup - Belgian Candi Syrup - D-1801.35 kg Belgian Candi Syrup - D-180 32 478.84 5%
27.02 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Aurora100 g Aurora Hops Pellet 7.2 Boil 90 min 26.47 35.1%
35 g Northern Brewer35 g Northern Brewer Hops Pellet 6 Boil 90 min 7.72 12.3%
150 g Saaz150 g Saaz Hops Pellet 3.5 Boil 0 min 52.6%
285 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
1 tsp WLN 1000 Other Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 1654 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Meskevann:
CaSO4: 5.5g
CaCl2: 5.5g
CaCO3: 11g
NaHCO3: 5.5g

Skylling 1 mesking:
CaSO4: 1g
CaCl2: 1g

Skylling 2 mesking:
CaSO4: 1g
CaCl2: 1 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Første mesking. Temperature -- 63 °C 90 min
10 L Skylling første mesking Sparge -- 63 °C 20 min
Andre mesking Temperature -- 63 °C 90 min
Utmesk Temperature -- 76 °C 10 min
10 L Skylling andre mesking Sparge -- 76 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.98 L. Suggest reducing initial water volume to 44.93 L and adding 13.58 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 91.5 L. Suggest reducing initial water volume to 28.9 L and adding 46.1 L sparge/top-off. 75
Strike water volume at mash thickness of 3 L/kg 75
Mash volume with grains 91.5
Grain absorption losses -25
Remaining sparge water volume 6.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 58.5 L) 57
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.4
Post boil volume (equipment estimates 47.5 L) 49
Estimated amount in fermentor 49
Total: 81.9  
Equipment Profile Used: System Default
 
Notes
  • 670g Muskovado sukker løst opp i 1.5 liter kokende vann
    og tilsatt siste 15 minuttene av kok.

  • Tilsatt under gjæring:
    Dag 3: 450g Candi syrup D-180
    Dag 4: 450g Candi syrup D-180
    Dag 5: 450g Candi syrup D-180

    Pitching av gjær på 20 grader.
    Satt temperatur kontroll på 21 grader.

    Aktivitet i gjærlås etter 12-18 timer.

    Økt gjæringstemperatur forsiktig fra 20 grader til 26 grader i løpet av ca. 1 uke.

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  • Last Updated: 2018-07-08 03:47 UTC