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Spec Ale

219 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Wednesday November 6th 2019
1.066
1.017
6.5%
29.3
20.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 80%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 14.5%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.6%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 1.8%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 11 Boil 60 min 25.15 41.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.15 58.8%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.88 27.5  
Mash volume with grains 7.98 31.9  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 2.16 g | 8.6 qt) 1.59 6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

Holiday Hedge

10# Maris Otter
1# Flaked Oats
1# Crystal 60
8oz Chocolate
4oz Melanoidin

American Ale II (Wyeast 1272)

0.6oz Millennium (14.5% AA) @ 60 mins [Use whatever you have on hand. The 1oz of Saaz + this 60 min addition should get you to 30ish IBUs]
1.0oz Czech Saaz (3.2% AA) @ 10 mins
1tsp cinnamon, 1tsp powdered ginger, 0.5tsp ground nutmeg, 0.5tsp allspice, 3 whole cloves @ 3 mins

Mash at 154°F for 60 mins, adding the chocolate malt in the final 10 mins

Ferment two weeks at 68°F, then bottle or keg

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  • Last Updated: 2019-11-16 21:34 UTC