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Full Sail Wassail Clone System


Details

Beer Style
21B Christmas/Winter Specialty Spiced Beer (BJCP)
Brewing Method
Extract 
Brew Type
Hybrid 
Recipe Volume
5 gal 
Boil Volume
4.08 gal 
Boil Time
60 min 
Actual Extract
377.9 points
Anticipated OG
1.073 SG
Boil SG
1.089 SG (at start of boil)
Anticipated Color
17.7 SRM     
Estimated IBU
26.6 IBU
Estimated FG
1.023 SG
Estimated Alcohol
6.5 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d

Style Compliance

21B Christmas/Winter Specialty Spiced Beer
Original Gravity
Unspecified
Final Gravity
Unspecified
Alcohol
Unspecified
Bitterness
Unspecified IBU
Color
Unspecified
 
OG
1.073 SG
FG
1.023 SG
Alcohol
6.5 %abv
Bitterness
26.6 IBU
Color
17.7 SRM
Overall Compliance: 100.0%

Fermentables

Name Amount Color Potential % Grist
Alexander's Pale Malt Syrup 5 lbs 2.2 °L 36 ppg 50.3 %
Munton's DME Light 3.25 lbs 10.0 °L 43 ppg 32.7 %
Briess 2-Row 0.75 lbs 1.8 °L 37 ppg 7.5 %
Muntons Crystal 0.56 lbs 56.0 °L 33 ppg 5.6 %
Briess Caramel 120L 0.13 lbs 120.0 °L 32 ppg 1.3 %
Dingemans Chocolate 0.13 lbs 340.0 °L 30 ppg 1.3 %
Briess Black Barley 0.06 lbs 500.0 °L 32 ppg 0.6 %
Briess Roasted Barley 0.06 lbs 300.0 °L 33 ppg 0.6 %
Totals 9.9 lbs 377.9 points 100%

Fermentables

Name: Alexander's Pale Malt Syrup
Amount: 5 lbs
Color: 2.2 °L
Potential: 36 ppg
% Grist50.3 %
Name: Munton's DME Light
Amount: 3.25 lbs
Color: 10.0 °L
Potential: 43 ppg
% Grist32.7 %
Name: Briess 2-Row
Amount: 0.75 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist7.5 %
Name: Muntons Crystal
Amount: 0.56 lbs
Color: 56.0 °L
Potential: 33 ppg
% Grist5.6 %
Name: Briess Caramel 120L
Amount: 0.13 lbs
Color: 120.0 °L
Potential: 32 ppg
% Grist1.3 %
Name: Dingemans Chocolate
Amount: 0.13 lbs
Color: 340.0 °L
Potential: 30 ppg
% Grist1.3 %
Name: Briess Black Barley
Amount: 0.06 lbs
Color: 500.0 °L
Potential: 32 ppg
% Grist0.6 %
Name: Briess Roasted Barley
Amount: 0.06 lbs
Color: 300.0 °L
Potential: 33 ppg
% Grist0.6 %
Totals
Amount: 9.9 lbs
Potential: 377.9 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Styrian Golding 0.55 oz @ 5.0 %AA (2.8 AAU) 7.9 (15.7 %) Boil 60 min
Northern Brewer 0.39 oz @ 7.0 %AA (2.7 AAU) 7.9 (15.7 %) Boil 60 min
Styrian Golding 0.75 oz @ 5.0 %AA (3.8 AAU) 5.4 (7.8 %) Boil 15 min
Hallertauer 1.10 oz @ 3.5 %AA (3.3 AAU) 5.5 (9.1 %) Boil 15 min
Styrian Golding 1.50 oz @ 5.0 %AA (7.5 AAU) 0.0 (0.0 %) Boil 0 min
Hallertauer 2.10 oz @ 3.5 %AA (6.3 AAU) 0.0 (0.0 %) Boil 0 min
Totals 6.4 oz
Hop: Styrian Golding
Amount: 0.55 oz
%AA: 5.0
When: Boil
Time: 60 min
Hop: Northern Brewer
Amount: 0.39 oz
%AA: 7.0
When: Boil
Time: 60 min
Hop: Styrian Golding
Amount: 0.75 oz
%AA: 5.0
When: Boil
Time: 15 min
Hop: Hallertauer
Amount: 1.1 oz
%AA: 3.5
When: Boil
Time: 15 min
Hop: Styrian Golding
Amount: 1.5 oz
%AA: 5.0
When: Boil
Time: 0 min
Hop: Hallertauer
Amount: 2.1 oz
%AA: 3.5
When: Boil
Time: 0 min
Totals
Amount: 6.4 oz

Yeast

Name Attenuation When
Wyeast 1968 London ESB Ale 69 % Primary
Name: Wyeast 1968 London ESB Ale
Attenuation: 69 %
When: Primary
 

Additives

Name Amount When Time
Irish Moss 1 tsp Boil 15 min
Name: Irish Moss
Amount: 1 tsp
When: Boil
Time: 15 min
 
 
Recipe Source: Chris