Christmas Pyre 2013 - Beer Recipe - Brewer's Friend

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Christmas Pyre 2013

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: Monday November 11th 2013
1.092
1.029
8.4%
60.7
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Golden Promise14 lb Golden Promise 37 3 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%
16 oz Honey16 oz Honey - (late boil kettle addition) 42 2 4.7%
4 oz Belgian - Special B4 oz Special B 34 115 1.2%
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 Warrior1 oz Warrior Hops Pellet 15 First Wort 0 min 22.25 3.4%
4 oz Citra4 oz Citra Hops Pellet 11 Boil 5 min 21.48 13.8%
2 oz Centennial2 oz Centennial Hops Pellet 8.7 Boil 5 min 8.5 6.9%
2 oz Northern Brewer - Australian Galaxy2 oz Australian Galaxy Hops Pellet 8.7 Boil 5 min 8.5 6.9%
16 oz Fraser Fir Pine Needles16 oz Fraser Fir Pine Needles Hops Pellet 0 Boil 0 min 55.2%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 6.9%
1 oz Northern Brewer - Australian Galaxy1 oz Australian Galaxy Hops Pellet 8.7 Dry Hop 3 days 3.4%
1 oz Centennial1 oz Centennial Hops Pellet 8.7 Dry Hop 3 days 3.4%
29 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
3 tsp Gypsum Water Agt Mash 90 min.
1 lb Fraser 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

Sacch rest at 152F for 60 min. Fraser Fir Branches (w/needles) added to mash just before mash out. Boil. Honey goes in with 10 minutes remaining followed 5 minutes later by 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: 2013-11-18 23:04 UTC