hey all,
i’m new to the forum (been a member about a year but never signed on)… and still pretty new to brewing (just kegged my first two all grain batches last night, ipa and a pumpkin)
but i’m looking to support “learn to home brew day” with a few friends. so i was hoping to get a thread going where people could put some recipes for some good holiday style brews that would ready for the tap by turkey day and/or christmas!
thanks
pete
This is a favorite and matures pretty quickly. I just brewed a batch last Thursday for the upcoming Holidays.
Holiday Porter
A ProMash Recipe Report
Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 22.25
Anticipated OG: 1.111 Plato: 26.13
Anticipated SRM: 37.5
Anticipated IBU: 56.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.076 SG 18.51 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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 8 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
67.4 15.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
9.0 2.00 lbs. Honey 1.042 0
9.0 2.00 lbs. Munich Malt Germany 1.037 8
4.5 1.00 lbs. Chocolate Malt America 1.029 350
4.5 1.00 lbs. Wheat Malt America 1.038 2
4.5 1.00 lbs. Crystal 60L America 1.034 60
1.1 0.25 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz. Magnum Whole 15.10 55.4 90 min
2.00 oz. Czech Saaz Pellet 3.28 1.4 2 min
Extras
Amount Name Type Time
1.50 Unit(s) Cinnamon Stick Spice 10 Min.(boil)
1.00 Oz Ginger Root Spice 10 Min.(boil)
2.00 Oz Sweet Orange Peel Spice 10 Min.(boil)
Yeast
White Labs WLP001 California Ale
Water Profile
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
Mash Type: Single Step
Grain Lbs: 20.25
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.38 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 150 90 Min
Mash-out Rest: 176 10 Min
Sparge: 180 45 Min
Total Mash Volume Gal: 8.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
Add honey at knockoff and let stand for 20 minutes to pasteurize
I guess this should be moved to the recipe section.