Not-So-Bad Santa - Beer Recipe - Brewer's Friend

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Not-So-Bad Santa

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 35% (brew house)
Source: John Zelazny
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday June 5th 2018
1.049
1.012
4.9%
34.6
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pilsner12 lb Pilsner 37 1.8 75.6%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 6.3%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 3.1%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 3.1%
1 oz United Kingdom - Black Patent1 oz Black Patent 27 525 0.4%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 6.3%
13 oz Maple Syrup13 oz Maple Syrup 30 35 5.1%
15.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 34.61 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each vanilla bean Spice Secondary 14 days
3 each cinnamon stick Spice Secondary 14 days
8 oz tart cherry juice Flavor Secondary 14 days
4 oz orange peel - dry Flavor Secondary 14 days
1.50 lb cherries - dried Flavor Mash 30 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 3/4 cup (4-5 oz)      
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Laramie tap water ran through an RV charcoal filter and drinking water hose to remove chlorination and other suspended materials. May need to add some sort of salts???
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.27 21.1  
Mash volume with grains 6.4 25.6  
Grain absorption losses -1.76 -7  
Remaining sparge water volume (equipment estimates 3.12 g | 12.5 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.36 37.4
Equipment Profile Used: System Default
 
Notes

Different from Zelazny's recipe by the addition of tart cherry juice and orange peel. These two ingredients are added to the secondary fermentation along with the vanilla bean and cinnamon sticks.

For the dried cherries, recipe states to soak the fruit in the first 2 quarts of wort runnings for 30 minutes. Strain out the cherries and add the solution to the end of the boil. In a previous batch, I had kept the cherries and added those into the primary fermenter. It didn't hurt and it sure seemed to help. And this works better than adding the dried fruit to the wort.

Recipe states to mash at 152 degrees for 60 minutes. Mash out (sparge) at 168 degrees for 10 minutes. Don't forget to soak the cherries in mash runnings. Add DME and maple syrup when wort starts to boil. Obtain SG. Boil for 60 minutes. Add hops at beginning. Add strained cherry juice at end of boil. Obtain SG.

Chill wort. No additional water should be necessary. Obtain SG. Pitch yeast. Add cherries. Seal and let ferment.

At 10 days or so, transfer to secondary fermenter. Add vanilla, cinnamon sticks, tart cherry juice, orange peel. Let ferment at least two more weeks. Measure SG. If SG is at target, filter from carboy, mix with priming sugar, and bottle.

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  • Last Updated: 2018-06-05 20:27 UTC