Festivus Miracle! 2 (Christmas Ale Clone) - Beer Recipe - Brewer's Friend

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Festivus Miracle! 2 (Christmas Ale Clone)

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.25 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Great Lakes Brewing Company
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Sunday October 7th 2018
1.066
1.015
6.7%
35.5
12.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.80 lb American - Pale 2-Row18.8 lb Pale 2-Row 37 1.8 78.3%
1.70 lb American - Caramel / Crystal 40L1.7 lb Caramel / Crystal 40L 34 40 7.1%
1.70 lb American - Wheat1.7 lb Wheat 38 1.8 7.1%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 2.1%
0.30 lb American - Roasted Barley0.3 lb Roasted Barley 33 300 1.3%
1 lb Honey1 lb Honey 42 2 4.2%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mount Hood2 oz Mount Hood Hops Pellet 5.5 Boil 60 min 18.78 33.3%
2 oz Mount Hood2 oz Mount Hood Hops Pellet 5.5 Boil 15 min 9.32 33.3%
2 oz Cascade2 oz Cascade Hops Pellet 6 Boil 10 min 7.43 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Ginger Spice Boil 1 hr.
2 oz Cinnamon Sticks Spice Boil 1 hr.
10 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Tablet Fining Boil 5 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City of Chicago (North) - Q2 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89.8 12 9 97.7 45.1 34.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single infusion recirculating mash Infusion -- 153 °F 70 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.23 gal (48.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.23 gal (0.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.35 qt/lb 7.76 31.1  
Mash volume with grains 9.6 38.4  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 7.51 g | 30 qt) 7.53 30.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 12.23 g | 48.9 qt) 12.25 49  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.3 61.2
Equipment Profile Used: System Default
 
Notes
  • Brewed on 11/10/18
  • Heated strike water to 164F, doughed in and quickly settled at 153F mash temp
  • Expecting mash efficiency of 76% which implies a pre boil gravity of 1.053. Took many samples inside which ranged from 12.7 to 13.1 (but hit 13.1 multiple times).
  • Added brewing salts and lactic acid to the strike water prior to doughing-in
  • Initial PH was X.X vs. 5.41 expected. PH meter still not calibrated correctly. So assuming expected mash PH was reached.
  • Put honey into brew kettle at 130-140 degrees. Expecting honey to add ~4 gravity points so 1.057 then expecting boil to reduce down to 1.074 original gravity. Used 1 pound instead of 1.5 because I thought I was at 1.055 before honey addition instead of 1.053 expected and the 1 pound still added 4 points so 1.059. Turns out was only at 1.053 so prolly added 3 points getting me to 1.056.
  • Ginger goes in at 60 minutes during the boil (in hop spider)
  • Cinnamon goes in at 60 minutes during the boil (in hop spider)
  • Original gravity was 16.2 plato which converts to 1.066. 10.75 gallons was left in the kettle after boil. 10.5 made it into fermenters. Expected the boil off to contribute more points. Something with the numbers when wrong and not sure where. Took multiple readings for OG and it consistently was ~16 plato. **Figured it out. Boil off and gravity point contributions vary depending on wort volumes. I based my assumptions off 5 gallon batches for this 10 gallon batch. Should have targeted a higher pre boil gravity (~1.064 to try and hit 1.074 original gravity).
  • Packaged on 11/25. FG was 1.014 at 69F, which converts to 1.015 which implies 75% attenuation (which is what I expected) vs. 69% avg attenuation for the yeast.
  • This beer scored a 39.5 and finished second in its category in the Square Kegs Winterbrew 2019 competition.


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  • Last Updated: 2019-03-08 04:11 UTC