Restful Christmas - Beer Recipe - Brewer's Friend

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Restful Christmas

223 calories 23.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 90 min
Batch Size: 50.4 liters (ending kettle volume)
Pre Boil Size: 55.4 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Shølbryggeriet
Calories: 223 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Sunday May 12th 2019
1.072
1.019
7.3%
67.5
29.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8,360 g German - Pale Ale8360 g Pale Ale 39 2.3 57.7%
1,860 g United Kingdom - Crystal 45L1860 g Crystal 45L 34 45 12.8%
1,000 g Dry Malt Extract - Light1000 g Dry Malt Extract - Light - (late boil kettle addition) 42 4 6.9%
930 g United Kingdom - Crystal 30L930 g Crystal 30L 34 30 6.4%
930 g United Kingdom - Cara Malt930 g Cara Malt 35 45.2 6.4%
550 g Thomas Fawcett - Brown550 g Brown 32 187.97 3.8%
370 g United Kingdom - Chocolate370 g Chocolate 34 425 2.6%
500 g Billingtons - Molasses500 g Molasses - (late boil kettle addition) 36 30.54 3.4%
14,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 13.1 Boil 60 min 12.49 7.7%
40 g Centennial40 g Centennial Hops Pellet 9.4 Boil 15 min 8.89 15.4%
40 g Columbus40 g Columbus Hops Pellet 16 Boil 15 min 15.14 15.4%
80 g Cascade80 g Cascade Hops Pellet 7.1 Whirlpool at 95 °C 10 min 11.27 30.8%
80 g Citra80 g Citra Hops Pellet 12.4 Whirlpool at 95 °C 10 min 19.68 30.8%
260 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
23 g Chalk Water Agt Mash 1 hr.
11 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
13.83 ml Lactic acid Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
10 g Five Star Chemicals - Super Moss Fining Boil 10 min.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
35 g Grated orange zest Spice Boil 2 min.
7 g Powdered allspice Spice Boil 2 min.
17 g Powdered coriander seeds Spice Boil 2 min.
7 g Powdered ginger Spice Boil 2 min.
5 g Lallemand CBC-1 Other Bottling 0 min.
267 g Mangrove Jacks carbonation drops Other Bottling 0 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
3 Each
Cost:
Attenuation (custom):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 883 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Mangrove Jacks Carbonation Drops       Amount: 1 per 0.5l bottle       Temp: 20 °C       CO2 Level: 2,5 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
57.2 L Dough-in Temperature -- 40 °C 10 min
Maltose rest (beta-amylase) Temperature -- 63 °C 30 min
Saccharification rest (alpha-amylase) Temperature -- 73 °C 35 min
Mash-out Temperature -- 78 °C 20 min
4.3 L Sparge 1 Sparge -- 78 °C --
4.3 L Sparge 2 Sparge -- 78 °C --
Starting Mash Thickness: 4.4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.45 L. Suggest reducing initial water volume to 44.4 L and adding 14.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.78 L. Suggest reducing initial water volume to 36.82 L and adding 20.38 L sparge/top-off. 57.2
Strike water volume at mash thickness of 4.4 L/kg 57.2
Mash volume with grains 65.8
Grain absorption losses -13
Remaining sparge water volume 12.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.5 L) 55.4
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 47.3 L) 50.4
Hops absorption losses (whirlpool, hop stand) -0.8
Estimated amount in fermentor 49.6
Total: 69.3  
Equipment Profile Used: System Default
 
Notes

3 PurePitch sachets of yeast in 3.5 l starter.
The batch is split in 2 fermentors.

Using 5g Lallemand CBC-1 rehydrated in 100ml wort (standard starter wort with 1.036 SG, boiled for 15 minutes, cooled to 20 degrees Celsius) for carbonation with 1ml per 0,5l bottle (i.e. 0,05g yeast per 0,5l bottle).

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  • Last Updated: 2020-09-09 12:01 UTC