Festivus Miracle 3! (Christmas Ale Clone) - Beer Recipe - Brewer's Friend

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Festivus Miracle 3! (Christmas Ale Clone)

236 calories 20 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.95 gallons
Post Boil Size: 6.15 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 236 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created: Wednesday October 16th 2019
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A Christmas Ale

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OG: 1.072 FG: 1.021 ABV: 6.7% IBU: 32

1.072
1.012
8.0%
32.1
11.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 72.2%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 7.2%
1 lb American - Wheat1 lb Wheat 38 1.8 7.2%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 1.8%
0.10 lb American - Roasted Barley0.1 lb Roasted Barley 33 300 0.7%
24 oz Honey24 oz Honey 35 2 10.8%
13.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 5.5 Boil 60 min 16.77 40%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 5.5 Boil 30 min 12.89 40%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 4.4 Boil 10 min 2.43 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Cinnamon Stick Flavor Boil 60 hr.
1.25 oz Ginger Flavor Boil 60 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 60 hr.
2 g Gypsum Water Agt Mash 60 hr.
5 ml Lactic acid Water Agt Mash 60 hr.
1 each Whirlfloc Fining Boil 5 min.
2 ml Lactic acid Water Agt Sparge 30 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 273 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
City of Chicago (North) - Q3 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68.2 12 8 48.7 62.8 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.09 gal Single infusion recirculating mash Infusion -- 154 °F 60 min
2.71 gal Fly sparge Fly Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.17 16.7  
Mash volume with grains 5.16 20.6  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.95 27.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.15 24.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.15 g | 24.6 qt) 5.5 22  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

Used this thread for guidance:
https://www.homebrewtalk.com/forum/threads/great-lakes-christmas-ale-clone.218147/

  • Brewed on 11/2/19
  • Actually used Simpsons Crystal Light (~40L) which is closest I could find at LHBS
  • Took mash water and sparge water volumes from the Grainfather brew session tool
  • Expecting mash efficiency of 87% which implies a pre boil gravity of 1.065 (used brewer's friend vs. grainfather calculator to account for higher expected extraction from honey addition)
  • Mash temp settled right it at ~154F
  • Had ~6.95 gallons pre boil vs. 6.75 expected, didn't account for honey, so I boiled 70 minutes instead of 60
  • Hit 15.4 plato pre boil gravity which converts to 1.063 vs. 1.065 target so ~XX% mash efficiency vs. 87% expected.
  • Expecting to boil down to ~6 (6.05) gallons so boil-off tool estimates 1.073 OG. Actual original gravity reading was 17.4 plato which converts to 1.072 vs 1.073 expected.
  • After boil had ~6.15 gallons (expected ~6.05) in the kettle and ~5.5 gallons made it into the fermenter
  • Pitched the yeast starter and set fermentation chamber at 65F, held here and let chamber heat up to ~68F in the second week.
  • Packaged on 11/15/19, batch #38, FG was 1.011 (at 69F) which converts to 1.012 so 82% attenuation vs 74% avg. and 76% expected

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  • Last Updated: 2020-02-01 13:08 UTC