Mt. Lebanon Christmas Ale - 2016 Recipe

Recipe Info

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Mt. Lebanon Christmas Ale - 2016

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Extract
5.1 Gallon(s)
3.5 Gallon(s)
60 min
75%
Comments  Brew Sessions (0)
Christmas Ale 2016

Fermentables

% lb fermentable ppg   L   usage  
8% 0.75 Caramel/Crystal 80 - US 35
80°
Steep
3% 0.25 Black Patent Malt - UK 25
500°
Steep
3% 0.25 Chocolate - UK 34
347°
Steep
10% 1 Dry Malt Extract - Light - US 44
Extract
10% 1 Corn Sugar (Dextrose) - US 46
Extract
67% 6.6 Liquid Malt Extract - Light - US 35
Extract
9.85 lb

Hops

oz variety type usage time AA   IBU  
1 Chinook Pellet Boil 60 minutes 11.9 38.1
1 Willamette Pellet Boil 5 minutes 4.1 2.6
2 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safale S-04 75%
 

Other Stuff

amount unit name usage
2 each Cinnamon Boil
0.5 tsp Cardamum Boil
1 tbsp Ginger Boil
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. Add spices at 50 minutes

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Mt. Lebanon Christmas Ale - 2016
5.10 Gallons Liters
3.50 Gallons Liters  @  60  min
1.067
1.017
24.9° SRM
75%
40.7 IBU (tinseth)
0.61
6.5% ABV
227 per 12oz
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