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Fozziwig's Winter Ale

213 calories 13.8 g 12 oz
Beer Stats
Method: Extract
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 213 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created Sunday November 8th 2020
1.066
1.005
8.0%
22.3
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - LME Bavarian Wheat6.6 lb LME Bavarian Wheat 37.6 3 62.3%
1 lb Briess - DME Bavarian Wheat1 lb DME Bavarian Wheat 44.6 3 9.4%
7.60 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb Munich - Dark 20L1.5 lb Munich - Dark 20L 33 20 14.2%
1.50 lb United Kingdom - Crystal 60L1.5 lb Crystal 60L 34 60 14.2%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 20.07 55.6%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.4 Boil 5 min 1.24 22.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 5 min 1.02 22.2%
4.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 qt Steeping 150 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Bitter Orange Peel Spice Boil 15 min.
0.50 oz Ginger Root Spice Boil 15 min.
0.50 tsp Cinnamon Spice Boil 15 min.
6.70 tsp Irish Moss Fining Mash 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.49 psi       Temp: 40 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Steep grains in 2.5 gal water at 150 deg F for 30 min.
Add wheat malt LME and DME, bring to boil.
Add EK Golding hops, Irish moss at start of boil.
Add spices for last 15 minutes.
Add Tattnanger and Hallertau hops for last 5 minutes.
Cool wort, bring volume up to 5-5.5 gallons, target OG = 1.069

Lager: pitch 2 sachets of Saflager S-23 at 65-70F. Allow fermentation to start for 24 hours. After 24 hours, lower temperature to 50-55 deg F for 3-4 weeks. Transfer to secondary and lager at 35-40F for 4 weeks. Keg and carbonate.

Ale: pitch 1 sachet of Lallemand Belgian Saison yeast at 65-70F. Keep temperature at 70F or lower. After 12 days, transfer to secondary. After 7-10 days, cold crash for 48 hours at 35-40F. Transfer to keg and carbonate.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-11-08 16:57 UTC
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