Bad Santa Christmas 2018 - Beer Recipe - Brewer's Friend

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Bad Santa Christmas 2018

258 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: TRR
Calories: 258 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday October 3rd 2018
1.079
1.010
9.1%
37.6
17.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Belgian - Pilsner17 lb Pilsner 37 1.6 58.4%
6 lb German - Munich Light6 lb Munich Light 37 6 20.6%
2 lb Belgian - Aromatic2 lb Aromatic 33 38 6.9%
2 oz American - Midnight Wheat Malt2 oz Midnight Wheat Malt - (late boil kettle addition) 33 550 0.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 3.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 3.4%
2 lb Maple Syrup2 lb Maple Syrup - (late boil kettle addition) 30 35 6.9%
29.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Magnum1.75 oz Magnum Hops Pellet 13 Boil 60 min 37.57 100%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
7 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
5 g Gypsum Water Agt Mash 0 min.
2 g Gypsum Water Agt Sparge 0 min.
6 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
64 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 796 B cells required
- Mangrove Jack - Belgian Tripel M3
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 796 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 5 25 75 80 100
Use RO water as base.
Mash: 9.5 gal
Sparse: 6.5 gal
Total : 16 gal
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.94 gal (51.76 qt). Suggest reducing initial water volume to 11.64 gal (46.58 qt) and adding 0.94 gal (3.76 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.42 37.7  
Mash volume with grains 11.43 45.7  
Grain absorption losses -3.14 -12.6  
Remaining sparge water volume 7.47 29.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.59 g | 50.3 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.36 1.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 11.91 g | 47.7 qt) 11 44  
Estimated amount in fermentor 11 44  
Total: 16.89 67.6
Equipment Profile Used: System Default
 
Notes

Extra Dark/Robust (formerly Grade B) Vermont Maple Syrup

Added maple syrup and candi sugar to wort post flameout, once temperature dipped below 180'F.

Combined and rehydrated both packets together (20 mins at 85-95'F), then directly pitched to 5.5 gal wort, OG 1.079, at 63'F, free rise to 77'F over 2.5 - 3 days, then slowly dropped to 72'F. Kegged in day 12 (would have done it sooner day 10), SG 1.010.

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  • Last Updated: 2019-07-25 18:40 UTC