Carolus Christmas Clone 3 Gallon - Beer Recipe - Brewer's Friend

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Carolus Christmas Clone 3 Gallon

299 calories 23.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.62 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Todd Diers
Calories: 299 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Saturday October 27th 2018
1.091
1.013
10.3%
36.7
50.0
5.4
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 32.63 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 4.03 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Anise Seed (crushed) Spice Boil 10 min.
0.75 tsp Cardamom (crushed) Spice Boil 10 min.
1 tsp Ground Ceylon Cinnamon Spice Boil 10 min.
1 tbsp Valencia Orange Peel (ground) Flavor Boil 10 min.
2 tsp Yeast Nutrient Other Boil 10 min.
0.50 tsp Coriander Seed (crushed) Spice Primary 14 days
0.50 tsp Ground Ginger Spice Primary 14 days
0.50 tsp Ground Nutmeg Spice Primary 14 days
1 tbsp Vanilla Extract Flavor Primary 14 days
 
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) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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 6.24 g | 25 qt) 5.58 22.3  
Mash volume with grains (equipment estimates 6.8 g | 27.2 qt) 6.14 24.5  
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 5.29 g | 21.1 qt) 4.62 18.5  
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 3 12  
Volume into fermentor 3 12  
Total: 5.58 22.3
Equipment Profile Used: System Default
 
Notes

A Winter Seasonal Belgian Strong Dark Ale

Brew in a Bag (BIAB) Calculator
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Recipe Parameters (3 Gallon)
Grain Bill: 7 Pounds
Grain Temp: 82 Fahrenheit
Batch Size: 3.0 Gallons
Mash Temp: 153 Fahrenheit
Boil Time: 90 Minutes

Output
Total Water Needed: 4.94 Gallons (4.0 gal, + .94 gal sparge)
Strike Water Temp: 159 Fahrenheit
Total Mash Volume: 5.50 Gallons
PreBoil Wort: 4.62 Gallons
PostBoil Wort: 3.12 Gallons
Into Fermenter: 3.00 Gallons
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OG: 1.091
FG: 1.013
ABV: 10.3%
IBU: 36.66
-------------------------------------------
Brewing in Anvil 5.5 gal kettle.
Have to use a little less water for the BIAB mash (4 gallons) and then sparge with the remaining .94 gallons (120.32 oz)

-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.

-Primary fermentation in the kettle 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 the first batch I will use Mangrove Jack's Belgian Ale Yeast M41 (Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium. High attenuation and alcohol tolerance.)

For the second batch I will use Mangrove Jack's Belgian Tripel Yeast M31 (Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance.)

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  • Last Updated: 2018-10-28 01:44 UTC