Wreck the Halls - Beer Recipe - Brewer's Friend

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Wreck the Halls

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Wednesday September 25th 2019
1.060
1.013
6.1%
16.7
19.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Maris Otter Pale4.4 kg Maris Otter Pale 38 3.75 75.2%
0.35 kg German - CaraMunich I0.35 kg CaraMunich I 34 39 6%
0.30 kg United Kingdom - Crystal 70L0.3 kg Crystal 70L 34 70 5.1%
0.20 kg German - CaraRed0.2 kg CaraRed 34 20 3.4%
0.10 kg German - Carafa I0.1 kg Carafa I 32 340 1.7%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 8.5%
5.85 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18.20 g Challenger18.2 g Challenger Hops Leaf/Whole 7.69 Boil 70 min 14.94 25.9%
26 g Styrian Goldings26 g Styrian Goldings Hops Leaf/Whole 2.8 Boil 15 min 0.19 37%
26 g Styrian Goldings26 g Styrian Goldings Hops Leaf/Whole 2.8 Whirlpool 0 min 1.58 37%
70.20 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
0.90 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.70 g Gypsum Water Agt Mash 1 hr.
1.90 g Table Salt Water Agt Mash 1 hr.
5.74 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.38 bar       Temp: 11 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.42 L Held back roughly .5L from Grainfather (17.92) and added to Sparge Infusion -- 65 °C --
13.69 L Collect 26L Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.4
Mash volume with grains (equipment estimates 17.8 L) 18
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 21.3 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 23
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Learning: properly measure water! 26L was bang on
5 mins from end add spice pack:
4 Star Anise, 2 Cinnamon Sticks, 48.5g of Orange Peel

Pitched at 21.3 into a warm fridge (big mistake for a big beer)
26/09 - O/G: 1.060 - temp set to 17.6 (to compensate for hot pitch)
27/09 - Increased to 18
28/09 - Increased to 18.5
29/09 - Increased to 19
30/09 - increased to 19.5
01/10 - 1.028 (10 BRIX), increased to 20
04/10 - increased to 20.5
06/10 - 1.017 (8.2 BRIX) increased to 21
10/ 10 - pulled from fridge to cellar (ambient 18)
08/10 - 1.015 (8 BRIX) increased to 22
25/10 - 1 stick cinammon, 2 star annalise, 1/3 diced nutmeg and 5 cloves added in hop sock, conditioned at cellar temp, see above
08/11 - spices removed (after 2 weeks) and left to condition at room temp (19 degrees)

Carbonation
20/11 - chilled to serving temp (11 degrees) and carbed to 1.5 vols (5.3 psi) ahead of nitrogenation

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  • Last Updated: 2019-11-21 09:39 UTC