Govini Festivus - Beer Recipe - Brewer's Friend

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Govini Festivus

306 calories 29.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.51 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 306 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)
Created: Wednesday October 10th 2018
1.092
1.020
9.5%
24.8
12.9
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 63.6%
2.25 lb Belgian - Munich2.25 lb Munich 38 6 10.2%
4 lb Cherry4 lb Cherry - (late boil kettle addition) 6.3 0 18.2%
1 lb Honey1 lb Honey - (late boil kettle addition) 42 2 4.5%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 3.4%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Huell Melon1 oz Huell Melon Hops Pellet 5.2 Boil 90 min 18.92 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Aroma 15 min 5.91 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Mulling Spices Spice Boil 0 min.
1.10 oz Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 573 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 2.71 Volumes
 
Target Water Profile
Washington, D.C.- 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 8 32 53 44 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacch Rest Temperature -- 148 °F 70 min
Sacch Rest Temperature -- 154 °F 20 min
Mash Out Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.29 g | 13.2 qt) 4.51 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 8.51 34  
Volume increase from sugar/extract (late additions) 0.53 2.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.89 43.5
Equipment Profile Used: System Default
 
Notes

Slowly raise fermentation temperature from 66F to 74F during primary
Add 2 lbs cherries, 2 lbs sour cherries, and 1 lb honey to primary after week 1

3 weeks primary
2 - 4 weeks bottle/keg conditioning

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  • Last Updated: 2018-11-07 18:01 UTC