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Bad Santa Christmas 2018

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: TRR
Calories: 258 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Wednesday October 3rd 2018

Original Gravity:

1.079

Final Gravity:

1.010

ABV (standard):

9.1%

IBU (tinseth):

37.6

SRM (morey):

17.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
17 lb	Belgian - Pilsner17 lb Pilsner	37	1.6	58.4%
6 lb	German - Munich Light6 lb Munich Light	37	6	20.6%
2 lb	Belgian - Aromatic2 lb Aromatic	33	38	6.9%
2 oz	American - Midnight Wheat Malt2 oz Midnight Wheat Malt - (late boil kettle addition)	33	550	0.4%
1 lb	Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition)	32	45	3.4%
1 lb	Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition)	32	90	3.4%
2 lb	Maple Syrup2 lb Maple Syrup - (late boil kettle addition)	30	35	6.9%
29.12 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Magnum1.75 oz Magnum Hops		Pellet	13	Boil	60 min	37.57	100%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.75 oz	Magnum (Pellet) 1.749999995997 oz Magnum (Pellet) Hops		37.57	100%
1.75 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash
7 g	Calcium Chloride (dihydrate)	Water Agt	Sparge
5 g	Gypsum	Water Agt	Mash
2 g	Gypsum	Water Agt	Sparge
6 ml	Lactic acid	Water Agt	Mash

Yeast

Mangrove Jack - Belgian Abbey M47

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Med-High
Optimum Temp:	64 - 77 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 796 B cells required

- Mangrove Jack - Belgian Tripel M3

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 796 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	5	25	75	80	100
Use RO water as base. Mash: 9.5 gal Sparse: 6.5 gal Total : 16 gal
Mash Chemistry and Brewing Water Calculator

Notes

Extra Dark/Robust (formerly Grade B) Vermont Maple Syrup

Added maple syrup and candi sugar to wort post flameout, once temperature dipped below 180'F.

Combined and rehydrated both packets together (20 mins at 85-95'F), then directly pitched to 5.5 gal wort, OG 1.079, at 63'F, free rise to 77'F over 2.5 - 3 days, then slowly dropped to 72'F. Kegged in day 12 (would have done it sooner day 10), SG 1.010.

Last Updated and Sharing

589

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Brews

Public: Yup, Shared
Last Updated: 2019-07-25 18:40 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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