Winter Warmer 2019 - Beer Recipe - Brewer's Friend

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Winter Warmer 2019

304 calories 31.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 304 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created: Wednesday October 30th 2019
1.091
1.023
8.9%
43.1
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 62.3%
3 lb German - Vienna3 lb Vienna 37 4 15.6%
1 lb German - Munich Light1 lb Munich Light 37 6 5.2%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 5.2%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 5.2%
12 oz Belgian - Biscuit12 oz Biscuit 35 23 3.9%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 2.6%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 11.58 20%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 23.15 40%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 4.2 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 4.2 20%
5 oz / $ 0.00
 
Yeast
Imperial Yeast - A18 Joystick
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium High
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: turbinado       Amount: 4 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
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
6.8 gal Strike 171 °F 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.84 27.4  
Mash volume with grains 8.3 33.2  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 3.29 g | 13.2 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Added 4 lbs of bourbon-roasted cherries - stem, pit, and all -- at primary fermentation slowdown. Added 3 pounds of cherry puree on day 10 and another 3 lbs on day 14. Both puree additions refueled modest fermentation. After tasting, I added a spice bag with 1 oz of shaved ginger root, 3 ground cloves, a small cinnamon stick, and a few ground peppercorns.
Cold crashed on day 17 and bottled on day 18.

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  • Last Updated: 2019-12-28 18:50 UTC