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Nelson's White Water Winter Warmer

194 calories 18.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 82% (brew house)
Rating:
5.00 (1 Review)

Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Saturday December 12th 2020
1.059
1.013
6.0%
30.9
16.0
5.3
11.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.30 lb Rahr - Standard 2-Row9.3 lb Standard 2-Row $ 0.98 / lb
$ 9.12 		36.8 1.8 85.5%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.6%
6 oz German - Carapils6 oz Carapils 35 1.3 3.4%
5.70 oz Weyermann - Acidulated5.7 oz Acidulated $ 1.89 / lb
$ 0.67 		27 3.4 3.3%
3 oz German - Carafa II3 oz Carafa II - (late mash tun addition) 32 425 1.7%
2.50 oz American - Roasted Barley2.5 oz Roasted Barley - (late mash tun addition) 33 300 1.4%
174 oz / $ 9.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 Boil at 210 °F 60 min 26.09 33.1%
1 oz Cascade1 oz Cascade Hops $ 1.75 / oz
$ 1.75 		Pellet 7 Hop Stand at 210 °F 5 min 4.77 66.9%
42.35 g / $ 1.75
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 g Yeast Nutrient Other Boil 10 min.
15 g molasses Flavor Boil 1 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Into 7.8 gallon R/O

2 g gypsum
4.8 g calcium chloride
1.5 g epsom salt
0.8 g sea salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Infusion 164.5 °F 152 °F 60 min
3.2 gal Batch Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.63 g | 34.5 qt) 8.11 32.4  
Mash volume with grains (equipment estimates 9.5 g | 38 qt) 8.98 35.9  
Grain absorption losses -1.36 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Volume into fermentor 5.5 22  
Total: 8.11 32.4
Equipment Profile Used: System Default
 
Notes

Molasses in at end of boil. Aim for clean wort into the bucket.

As far as hops go, Magnum subsututes for Newport, if you can't find 'em.

I just use Newport because the local yard grows 'em and I find them an excellent bittering hop. It is Magnum lineage. Has a nice of whiff of balsamic to it when you open the satchel.

The recipe I base this on calls for magnum as well, so by all means, you are the boss man of your sauce man,,,

Luv ya's!

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  • Last Updated: 2023-11-02 18:41 UTC