Christmas Ale - Beer Recipe - Brewer's Friend

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Christmas Ale

249 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 90 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 82% (ending kettle)
Calories: 249 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Tuesday November 5th 2019
1.075
1.018
7.6%
29.6
22.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 43.1%
4 lb German - Dark Munich4 lb Dark Munich 36 10 12.3%
4 lb Belgian - Aromatic4 lb Aromatic 33 38 12.3%
2 lb Briess - Barley, Flaked2 lb Barley, Flaked 32.2 1.4 6.2%
0.50 lb American - Chocolate0.5 lb Chocolate - (late boil kettle addition) 29 350 1.5%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L - (late boil kettle addition) 33 80 6.2%
2 lb Belgian - Cara 45L2 lb Cara 45L - (late boil kettle addition) 34 42 6.2%
4 lb Honey4 lb Honey - (late boil kettle addition) 35 2 12.3%
32.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 12.1 Boil 60 min 27.82 42.9%
2 oz Stryian Celia2 oz Stryian Celia Hops Pellet 2.9 Boil 5 min 1.77 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 313 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO water with 1/4 tsp of phosphoric acid per 5 gallons.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion 154 °F 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.38 gal (61.53 qt). Suggest reducing initial water volume to 11.66 gal (46.64 qt) and adding 3.38 gal (13.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.91 35.6  
Mash volume with grains 11.19 44.7  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume 10.91 43.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.04 g | 60.2 qt) 16 64  
Volume increase from sugar/extract (late additions) 0.34 1.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 13.96 g | 55.8 qt) 13 52  
Estimated amount in fermentor 13 52  
Total: 19.81 79.3
Equipment Profile Used: System Default
 
Notes

zest from 4 oranges
12 cinnamon stick broken
24 coriander seeds crushed
2 whole nutmeg chopped
16 whole allspice crushed
Should be 4 vanilla beans but used 4-6 tsp of vanilla extract.
Place all in mesh bag at end of boil and steep for 10 minutes and remove.

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  • Last Updated: 2019-11-06 03:02 UTC