X'08

The DeNunzio Family Brewery’s annual holiday ale

Recipe Specifics

 

Batch Size (Gal):

10.00

Wort Size (Gal):

10.00

Total Grain (Lbs):

30.50

  

  

Anticipated OG:

1.099

Plato:

23.64

Anticipated SRM:

18.8

    

  

Anticipated IBU:

26.4

  

  

Brewhouse Efficiency:

70

 %

  

Wort Boil Time:

120

 Minutes

  

 

Pre-Boil Amounts

 

Evaporation Rate:

15.00

 Percent Per Hour

  

Pre-Boil Wort Size:

14.29

 Gal

  

Pre-Boil Gravity:

1.070

 SG

16.97 Plato

 

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

52.5

16.00 lbs. 

Ultralight Liquid Malt Extract

America

1.037

2

32.8

10.00 lbs. 

Golden Promise

Great Britain

1.038

1

3.3

1.00 lbs. 

Crystal 10L

America

1.035

10

3.3

1.00 lbs. 

Pale Chocolate Malt

Belgium

1.030

250

4.9

1.50 lbs. 

Turbinado Sugar

Generic

1.046

0

1.6

0.50 lbs. 

CaraMunich Malt

Belgium

1.033

75

1.6

0.50 lbs. 

Special B Malt

Belgian

1.030

120


Potential represented as SG per pound per gallon.

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

1.00 oz. 

Goldings - E.K.

Pellet

4.75

10.3

120 min

1.00 oz. 

Goldings - E.K.

Pellet

4.75

9.4

60 min

1.00 oz. 

Hallertau Hersbrucker

Pellet

4.75

4.8

30 min

1.00 oz. 

Hallertau Hersbrucker

Pellet

4.75

1.9

10 min

 

Extras

 

Amount

Name

Type

Time

0.50 Oz 

Bitter Orange Peel

Spice

see notes

0.50 Oz 

Corriander Seed

Spice

see notes

0.05 Oz 

Grains of Paradise

Spice

see notes

 

Yeast

White Labs WLP500 Trappist Ale

Water Profile

 

Profile:

Marin County CA

Profile known for:

  

Calcium(Ca):

12.0 ppm

Magnesium(Mg):

10.0 ppm

Sodium(Na):

15.0 ppm

Sulfate(SO4):

17.0 ppm

Chloride(Cl):

13.0 ppm

biCarbonate(HCO3):

74.0 ppm

pH:

8.31

 

Mash Schedule

 

Mash Type:

Single Step

  

Grain Lbs:

13.00

  

Water Qts:

9.75

Before Additional Infusions

Qts Water Per Lbs Grain:

0.75

Before Additional Infusions

 

Rest

Temp

Time

Saccharification Rest:

155

60 Min

Sparge:

165

5 Min


All temperature measurements are degrees Fahrenheit.


Notes

 

Grind hard spices with mortar, and infuse the spice additions in ½ pint vodka for 2 weeks prior to adding to secondary, adding only once visibly active fermentation has completed, and allowing at least one month for the flavors to marry before bottling.




by Rob DeNunzio, courtesy of Pfiff!

http://pfiff.robdenunzio.com

rob_denunzio@yahoo.com


Generated with ProMash Brewing Software