Carolus Christmas Clone - Beer Recipe - Brewer's Friend

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Carolus Christmas Clone

363 calories 28.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.12 gallons
Post Boil Size: 2.6 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Todd Diers
Rating:
5.00 (1 Review)

Hop Utilization: 86%
Calories: 363 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Sunday October 7th 2018
1.110
1.016
12.4%
34.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.63 lb German - Floor-Malted Bohemian Pilsner Dk5.625 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 60.8%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 275 10.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 10.8%
0.63 lb Belgian - CaraMunich0.625 lb CaraMunich 33 50 6.8%
0.63 lb Belgian - CaraVienne0.625 lb CaraVienne 34 20 6.8%
0.13 lb German - De-Husked Caraf III0.125 lb De-Husked Caraf III 32 470 1.4%
4 oz Maltodextrin4 oz Maltodextrin - (late boil kettle addition) 39 0 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 30.91 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.82 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Cardamom (Ground) Spice Boil 10 min.
0.50 tsp Ground Ceylon Cinnamon Spice Boil 10 min.
1 tbsp Valencia Orange Peel (ground) Flavor Boil 10 min.
1 each Whirlfloc Tablet Fining Boil 10 min.
2 tsp Yeast Nutrient Other Boil 10 min.
0.25 tsp Coriander (Ground) Spice Boil 10 min.
0.25 tsp Ground Nutmeg Spice Boil 10 min.
2 tbsp Vanilla Extract Flavor Primary 10 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bottled Water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.74 g | 23 qt) 5.08 20.3  
Mash volume with grains (equipment estimates 6.3 g | 25.2 qt) 5.64 22.5  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 4.79 g | 19.1 qt) 4.12 16.5  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.6 10.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.6 g | 10.4 qt) 2.5 10  
Total: 5.08 20.3
Equipment Profile Used: System Default
 
Notes

A Winter Seasonal Belgian Strong Dark Ale

Brew in a Bag (BIAB) Calculator
-------------------------------------------
Recipe Parameters (2.5 Gallon)
Grain Bill: 7 Pounds
Grain Temp: 82 Fahrenheit
Batch Size: 2.5 Gallons
Mash Temp: 153 Fahrenheit
Boil Time: 90 Minutes

System Variables
Kettle Size: 5.5 Gallons
Trub: 0.125 Gallons
BoilOff Rate: 1.00 Gallons/Hour
Grain Absorption: 0.045 Gallons/Pounds of grain

Output
Total Water Needed: 4.44 Gallons
Strike Water Temp: 159 Fahrenheit
Total Mash Volume: 5.00 Gallons
PreBoil Wort: 4.12 Gallons
PostBoil Wort: 2.62 Gallons
Into Fermenter: 2.50 Gallons
-------------------------------------------
OG: 1.110
FG: 1.016
ABV: 12.36%
IBU: 45.88
-------------------------------------------
--------------------------------------------
Brewing in Anvil 5.5 gal kettle.

-Hops & spices added to a hops bag to lessen the trub.
-Add 4 oz maltodextrin during last 10 minutes of boil with remaining hops & spices.

-Add Flavorings (Vanilla extract) prior to adding yeast for primary fermentation.

-Primary fermentation in the kettle or 3 Gallon BrewDemon for 14 days.

Optional: Rack to secondary fermenter for 14 days to add spices and to clear a bit. Racking should stir up those lazy yeasties.

For this batch I will use Mangrove Jack - Belgian Ale Yeast M41 (This yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, with spicy and phenolic tones. The high attenuation and alcohol tolerance of this strain allows you to brew a huge range of Belgian beers. Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.)

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  • Last Updated: 2021-09-19 03:41 UTC