|
X'08
The DeNunzio Family
Brewery’s annual holiday ale
|
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
|
|
|
Evaporation
Rate:
|
15.00
|
Percent
Per Hour
|
|
|
Pre-Boil
Wort Size:
|
14.29
|
Gal
|
|
|
Pre-Boil
Gravity:
|
1.070
|
SG
|
16.97
Plato
|
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 %
|
%
|
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.
|
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
|
|
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
|
White Labs WLP500 Trappist Ale
|
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
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.
|
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
|