Abbey Style Christmas - Beer Recipe - Brewer's Friend

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Abbey Style Christmas

289 calories 28.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 75% (brew house)
Source: carlmarxman
Calories: 289 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Thursday December 27th 2018
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OG: 1.096 FG: 1.024 ABV: 9.4% IBU: 38

1.087
1.020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 5.9%
13.50 lb American - Pale Ale (BE)13.5 lb Pale Ale (BE) 37.7 3 79.4%
8 oz American - Biscuit (BE)8 oz Biscuit (BE) 34.8 23 2.9%
8 oz American - Aromatic (BE)8 oz Aromatic (BE) 37.7 33 2.9%
8 oz American - Special B (BE)8 oz Special B (BE) 33.8 115 2.9%
8 oz American - Munich (BE)8 oz Munich (BE) 37.7 6 2.9%
8 oz American - Dextrine Malt (UK)8 oz Dextrine Malt (UK) 32.8 1 2.9%
272 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Golding (SI)1.5 oz Styrian Golding (SI) Hops Pellet 5.25 Boil 60 min 21.96 75%
0.50 oz Magnum (US)0.5 oz Magnum (US) Hops Pellet 13 Boil 60 min 18.13 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.26
 
Target Water Profile
MINNEAPOLIS
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7 28  
Mash volume with grains (equipment estimates 7.58 g | 30.3 qt) 8.28 33.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 1.54 g | 6.1 qt) 1.66 6.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 6.38 g | 25.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.8 19.2  
Top off amount 0.7 2.8  
Going into fermentor 5.5 22  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

This is the base beer which is then spiced with Cardamom, Cinnamon, Nutmeg, and Ginger

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  • Last Updated: 2019-11-20 00:19 UTC