1728 Fruit Cake old Ale - Beer Recipe - Brewer's Friend

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1728 Fruit Cake old Ale

277 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Radical Brewing Pg. 168 / Alton Brown
Calories: 277 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Saturday September 1st 2018
1.083
1.022
8.0%
30.3
28.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb German - Munich Light12.5 lb Munich Light 37 6 55.3%
3.60 lb United Kingdom - Amber3.6 lb Amber 32 27 15.9%
1.20 lb Belgian - Special B1.2 lb Special B 34 115 5.3%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 2.2%
4.80 oz German - Carafa II4.8 oz Carafa II 32 425 1.3%
8 oz Apricot (dried)8 oz Apricot (dried) - (late boil kettle addition) 17.9 0 2.2%
8 oz Blueberry8 oz Blueberry - (late boil kettle addition) 4.95 0 2.2%
8 oz Cherry, Montmorency8 oz Cherry, Montmorency - (late boil kettle addition) 3.55 0 2.2%
1 lb Currant, red1 lb Currant, red - (late boil kettle addition) 2.7 0 4.4%
8 oz Apple8 oz Apple - (late boil kettle addition) 5.6 0 2.2%
8 oz Cranberry8 oz Cranberry - (late boil kettle addition) 1.8 0 2.2%
1 lb Golden Raisins ( Dried)1 lb Golden Raisins ( Dried) - (late boil kettle addition) 29.25 4.87 4.4%
361.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44.50 g Liberty44.5 g Liberty Hops Pellet 4.5 Boil 60 min 25.86 56.7%
17 g Saaz17 g Saaz Hops Pellet 3 Boil 15 min 1.76 21.7%
17 g Liberty17 g Liberty Hops Pellet 4.5 Boil 15 min 2.64 21.7%
78.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tbsp Ginger (candied) Spice Secondary 0 min.
1 each Lemon Zest Spice Secondary 0 min.
1 each Orange Zest Spice Secondary 0 min.
16 tbsp Rum (Gold) Other Secondary 0 min.
1 g Nutmeg Spice Secondary 0 min.
1 g Allspice Spice Secondary 0 min.
8 g Cinnamon (Ceylon) Spice Secondary 0 min.
1 each Vanilla Bean Spice Secondary 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 454 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.3 qt Temperature -- 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 6.02 24.1  
Mash volume with grains 7.47 29.9  
Grain absorption losses -2.26 -9.1  
Remaining sparge water volume 3.99 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.49 2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 5.64 g | 22.5 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.01 40.1
Equipment Profile Used: System Default
 
Notes

Recipe OG prior to fruit is 1.075 and FG is 1.020 ABV 7.2%

All secondary ingredients & Late addition Fruits macerated in the rum added to secondary. Let ferment out before kegging. At least 2 weeks or more.

  • All fruit should be dried if possible
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  • Last Updated: 2018-09-01 16:05 UTC