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Winter Warmer

223 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.36 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Thursday September 26th 2019
1.067
1.019
6.4%
19.5
16.2
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb United Kingdom - Maris Otter Pale21 lb Maris Otter Pale 38 3.75 84%
3 lb American - Caramel / Crystal 60L3 lb Caramel / Crystal 60L 34 60 12%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 4%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 13.91 33.3%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 5 min 5.55 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
10 each Fermcap Fining Boil 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.38 gal Infusion -- 152 °F 60 min
6.24 gal Sparge -- 168 °F 10 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 9.38 37.5  
Mash volume with grains 11.38 45.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 5.61 g | 22.5 qt) 6.36 25.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 12.36 49.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.5 42  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.5 g | 42 qt) 10 40  
Total: 15.74 62.9
Equipment Profile Used: System Default
 
Notes

One half will be soured with lactic acid and apples.

Other side will have gingerbread spices added.

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  • Last Updated: 2022-09-04 13:31 UTC