Christmas Pyre - Beer Recipe - Brewer's Friend

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Christmas Pyre

310 calories 36.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Happenstance Brewing Company
Calories: 310 calories (Per 12oz)
Carbs: 36.1 g (Per 12oz)
Created: Thursday October 3rd 2013
1.092
1.029
8.4%
61.1
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 65.9%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 4.7%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.7%
4 oz Belgian - Special B4 oz Special B 34 115 1.2%
16 oz Honey16 oz Honey - (late boil kettle addition) 42 2 4.7%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 18.8%
21.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15.4 First Wort 0 min 22.84 3.4%
4 oz Citra4 oz Citra Hops Pellet 11 Boil 5 min 21.48 13.8%
4 oz Amarillo4 oz Amarillo Hops Pellet 8.6 Boil 5 min 16.8 13.8%
16 oz Douglas Fir Needles16 oz Douglas Fir Needles Hops Pellet 0 Aroma 0 min 55.2%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 6.9%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 6.9%
29 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Rice Hulls Other Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
2.50 tsp Gypsum Water Agt Boil 90 min.
1 lb Douglas Fir Branches Flavor Mash --
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 542 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 3.0oz, 21 days      
 
Target Water Profile
Philadelphia - Queen Lane Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 13 36 97 200 82
1.5 Campden Tablets for 15 gallons of starter water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Sacch Rest @ 152F Temperature -- 152 °F 60 min
9 qt Vorlauf, Batch Sparge Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.86 35.4  
Mash volume with grains 10.48 41.9  
Grain absorption losses -2.53 -10.1  
Remaining sparge water volume (equipment estimates 3.53 g | 14.1 qt) 1.92 7.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.61 g | 38.4 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.94 -3.8  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.78 43.1
Equipment Profile Used: System Default
 
Notes

Christmas Pyre Ale

Bed of Douglas Fir Branches on the bottom of the mash tun. Sacch rest at 152F for 60 min. The rice hulls will also provide the structure for the bed that you need to get the goodness washed into the kettle. Boil. Honey goes in with 5 minutes remaining along with the hops. Kill the flame, add the Fir needles (2 cups volumetrically), swirl and cover for 60 minutes. Chill rapidly, aerate, pitch and set to 66F for the first two days and then raise in 2 degree increments over the next two and set for a total of 14 to 17 days. Cold crash for 2 days to 37F, rack and and then bring back to 70F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 70F.

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  • Last Updated: 2013-11-11 16:17 UTC