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Halley-Day Ale 2014

Method: Extract
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.205 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Combination of Papazian and Great Lakes
Calories: 249 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)

Created: Sunday July 27th 2014

Original Gravity:

1.075

Final Gravity:

1.019

ABV (standard):

7.4%

IBU (tinseth):

6.1

SRM (morey):

19.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Dry Malt Extract - Dark4 lb Dry Malt Extract - Dark	44	30	34.8%
5 lb	Liquid Malt Extract - Amber5 lb Liquid Malt Extract - Amber	35	10	43.5%
1 lb	Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat	42	3	8.7%
10 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	8.7%
0.50 lb	American - Special Roast0.5 lb Special Roast	33	50	4.3%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Mount Hood0.5 oz Mount Hood Hops	Pellet	5.4	Boil	60 min	2.31	33.3%
0.50 oz	Cascade0.5 oz Cascade Hops	Leaf/Whole	7	Boil	10 min	0.99	33.3%
0.50 oz	Cascade0.5 oz Cascade Hops	Leaf/Whole	7.3	Boil	60 min	2.84	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Mount Hood (Pellet)	2.31	33.3%
0.50 oz	Cascade (Leaf/Whole)	0.99	33.3%
0.50 oz	Cascade (Leaf/Whole)	2.84	33.3%
1.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	20 min.
1 each	Grated Peel of 4 Oranges	Spice	Boil	10 min.
1 lb	Honey	Other	Boil	10 min.
2 each	Cinnamon Sticks	Spice	Boil	5 min.
2 tbsp	Fresh Ginger	Spice	Boil	5 min.

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 284 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

10/16 - created yeast starter: 1/2 C DME in 2 C water; boil 10 minutes. Cool to 70 deg F, then pitch yeast.

10/18

Steep grains for 45 minutes in 1.25 gallons of 165 deg F water (in brew kettle).
Rinse with .5 gal of cold water
Add malts, initial hops
Boil, adding flavor ingredients per schedule
After 60 minutes, cool in an ice bath, then add to cold water, bringing total volume to 5.5 gal. OG = 1.075@75 deg F - approx 1.08 @ 60F.
Taste is sweet/malty, with spice and orange notes. Very nice.
pitch yeast starter.

11/8 Racked to secondary fermenters. SG=1.02 @ 74deg F - approx 1.025 @ 60degF. Taste very nice.
11/22 Bottled. SG = 1.02 Taste is good.

I would cut the honey down to 0.5 lbs the next time. Maybe also reduce some malt. Also consider delaying malt additions to keep the color lighter (this is dark like a porter).

12/23 - not carbonating. Added yeast slurry to remaining bottles

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2014-12-29 21:22 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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