2018 Winter Warmer - Beer Recipe - Brewer's Friend

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2018 Winter Warmer

243 calories 25.6 g 12 oz
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Beer Stats
Method: Extract
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.146 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 243 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Sunday August 19th 2018
1.073
1.019
7.0%
18.6
21.5
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Amber6.6 lb Liquid Malt Extract - Amber 35 10 48.5%
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 22.1%
1 lb Brown Sugar1 lb Brown Sugar 45 15 7.4%
10.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 7.4%
8 oz United Kingdom - Crystal 90L8 oz Crystal 90L 33 90 3.7%
8 oz United Kingdom - Extra Dark Crystal 120L8 oz Extra Dark Crystal 120L 33 120 3.7%
2 oz United Kingdom - Chocolate2 oz Chocolate 34 425 0.9%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.7%
6 oz German - CaraRed6 oz CaraRed 34 20 2.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Leaf/Whole 14 Boil 60 min 9.35 25%
1.50 oz Columbus1.5 oz Columbus Hops Leaf/Whole 14 Boil 10 min 9.25 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast nutrient Other Boil 10 min.
4 oz Oak Chips Flavor Secondary --
4 oz Burbon Flavor Secondary --
8 oz Cranberries Other Whirlpool --
2 each Cinnamon sticks Spice Secondary 14 days
1 tsp Allspice Spice Secondary --
0.50 tsp Cloves Spice Secondary --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
2 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.08 g | 28.3 qt) 2.51 10  
Mash volume with grains (equipment estimates 7.08 g | 28.3 qt) 2.75 11  
Grain absorption losses (steeping) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 0.87 3.5  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.51 10
Equipment Profile Used: System Default
 
Notes

2018 winter warmer with bourbon soaked oak and cranberries.

The day before brewing, place fresh whole cranberries in freezer to freeze and break cell walls.

One brew day, start by crushing cinnamon sticks and place them in mason jar with 4 oz of oak chips, all spice, and cloves and cover with bourbon. Cover mason jar and let stand until moving to secondary.

Steep crushed grains in 2 gal of 165 degree water for 30 minuets. Sparge with 2/3 gal of 160 degree water and add extracts.

Bring to a boil and add hops and water salts according to schedule.

At flame out, add 8 oz of frozen cranberries to wort and let stand for 5 min. Cool to pitching temp and add first package of yeast.

After 3 to 5 days, when fermentation is still active, siphon to secondary fermenter. Add wood chips and spices from mason jar and second package of yeast to secondary.

Once fermentation slows siphon to car boy and allow to bulk age for 6 to 8 weeks.

If bottling: create yeast starter with cask ale yeast. Add yeast starter priming sugar and rack to bottles.

If kegging just rack to keg and carbonate as desired.

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  • Last Updated: 2018-10-13 15:02 UTC