Sautee, Flambee, Sashay, Soiree Spiced Ale - Beer Recipe - Brewer's Friend

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Sautee, Flambee, Sashay, Soiree Spiced Ale

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday November 26th 2019
1.049
1.011
5.0%
26.3
12.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 66.7%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 9.5%
1 lb Honey Malt1 lb Honey Malt 37 25 9.5%
1 lb Honey1 lb Honey 35 2 9.5%
0.50 lb Molasses0.5 lb Molasses 36 80 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 23.45 75%
0.50 oz Fuggles0.5 oz Fuggles Hops Leaf/Whole 4.5 Boil 10 min 2.83 25%
2 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 gal 157 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.32 g | 33.3 qt) 8.75 35  
Mash volume with grains (equipment estimates 9.04 g | 36.2 qt) 9.47 37.9  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Spices to add at 1 min:
1⁄2 tsp. Cinnamon (ground, dry)
1⁄4 tsp. Ginger (ground, dry)
1⁄8 tsp. Nutmeg (ground, dry)
1⁄8 tsp. Allspice (ground, dry)

Add cherry brandy to taste at kegging (2 oz)

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  • Last Updated: 2022-11-08 19:32 UTC