Holiday Prowler/Winter Warmer - Beer Recipe - Brewer's Friend

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Holiday Prowler/Winter Warmer

207 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Gordon Strong in Brew Your Own
Calories: 207 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Tuesday September 25th 2018
1.062
1.018
5.8%
24.7
16.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 74.2%
0.75 lb United Kingdom - Crystal 45L0.75 lb Crystal 45L 34 45 5.9%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 2%
1.50 lb Honey1.5 lb Honey - (late boil kettle addition) 42 2 11.7%
0.50 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)0.5 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 3.9%
0.30 lb Molasses0.3 lb Molasses - (late boil kettle addition) 36 80 2.3%
12.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 6 Boil 60 min 21.64 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.3 Boil 5 min 3.09 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Cinnamon sticks crushed Spice Whirlpool 10 min.
1 each Nutmeg seed crushed Spice Whirlpool 10 min.
1 each Vanilla bean mashed Spice Whirlpool 10 min.
7 each Allspice berry crushed Spice Whirlpool 10 min.
1.50 tsp Whole cloves crushed Spice Whirlpool 10 min.
8 each Coriander seeds crushed Spice Whirlpool 10 min.
2 each Nectarine peeling strips Flavor Whirlpool 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Thompson Station
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Sacch rest Infusion -- 158 °F 60 min
4 gal Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.76 g | 23.1 qt) 5.63 22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.14 g | 32.6 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.19 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

Below is original recipe from BYO denotes my addition for clarity.
Best of Show Ohio State Fair
9.5 lbs. (4.3 kg) Crisp Maris Otter malt Crisp is maltster
0.75 lb. (0.34 kg) Scotmalt crystal malt (40 °L) Scotmalt is maltster
0.25 lb. (0.11 kg) Crisp chocolate malt
other maltster’s malt may contribute different flavor profiles
1.5 lbs. (0.68 kg) clover honey
½ can Lyle’s Golden Syrup cane or beet sugar syrup
¼ cup blackstrap molasses
Add simple sugars 5 min before flame out.
6.1 AAU Goldings hops (60 mins)
(1 oz./28 g of 6.1% alpha acids)
1.0 oz. (28 g) Fuggles hops (5 mins)
Spices: 4 cinnamon sticks, 1 nutmeg
seed, 1 vanilla bean, 7 allspice
berries, 1.5 tsp. whole cloves, 8
coriander seeds,
2 nectarine peels.
White Labs WLP002 (English Ale) yeast

Old ale base. Mash grains at 158 °F (70 °C). 90 minute boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C). Prime with muscavado sugar and cask-condition.




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  • Last Updated: 2018-10-29 17:19 UTC