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Winter Warmer Ale

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed January 20, 2018

Specifics
Style: Christmas/Winter Specialty Spiced Beer
Brewer: Chad Haatvedt
Brew Date: August 21, 2010
Yield: 6 gallons
Color (SRM/EBC): 14.5/28.6
Bitterness (Calc): 26.6 IBU (Daniels)
BU/GU: 0.4
Calories: 216 (12 ounces)
ABV: 7.1%
ABW: 5.5%
Batch No: 2010-08
OG: 1.066
OG (Plato): 16.13° P
Target OG: 1.070
FG: 1.013
FG (Plato): 3.32° P
Target FG: 1.010
Real Extract: 5.64° P
App. Atten.: 79.4%
Real Atten.: 65.1%
Status: Primary
BJCP Style Info: Christmas/Winter Specialty Spiced Beer
Info: A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.

Commercial Examples: Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Nils Oscar Julöl, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer, Samuel Adams Winter Lager, Troegs The Mad Elf, Jamtlands Julöl.

General Information
Method: All Grain
Comments

This beer is based on the Winter Warmer Ale recipe from Northern Brewer.  I used a little more base malt (12lb vs 11.5lb).  I did not make a yeast starter, so I used two of the Wyeast Smack Packs.

 

 

Malts and Grains
12.00 pounds British Maris Otter Pale Malt 90.6% of grist
1.00 pounds Crystal Malt 80L 7.5% of grist
0.25 pounds British Chocolate Malt 1.9% of grist
13.25 pounds Total Grain Weight 100% of grist
Adjuncts
1.00 pounds Brown Sugar, Dark  
Non-Fermentables
1tbsp Irish Moss @ 15 minutes  
Hops
2.00 ounces Williamette 4.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
9 AAUs
1.00 ounces Williamette 4.5% Pellets @ 30 minutes
Type: Bittering
Use: Boil
4.5 AAUs
1.00 ounces Williamette 4.5% Pellets @ 10 minutes
Type: Aroma
Use: Boil
4.5 AAUs
4.00 ounces Total Hop Weight 18 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°F
Amount: 250 ml
Mash Profile

Batch Sparge Mash Profile

Grain Temperature: 68°F Tun Temperature: 68°F
Sparge Temperature: 156°F PH: 5.4
PPG: 16.4 Efficiency: 44.5%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash Infusion 60 min. 154°F

Calculate stike temp and water amount based on grain bill.

2 Secondary Mash Infusion 30 min. 154°F

This is the secondary mash, to be started after that run-off of the first mash.

Procedure
Water Amounts Calculator
Target Final Boil Volume: 6 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 7.75 gallons 6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 13.25 pounds  
Grain Absorbtion: 2.65 gallons  
Total Water Needed: 10.9 gallons 7.75 gallons (runoff) + 2.65 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed: 4.97 gallons based on 1.5 quarts per pound of grain
Sparge Water Needed: 5.93 gallons 10.9 gallons (total water) – 4.97 gallons (mash water)


Calculations derived from Ray Daniels' book Designing Great Beer

Winter Warmer Ale
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 4.4  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 7.9  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 8.5  
Post-Boil Amount: 6  
Boil Time: 90  
Original Gravity: 1.066 / 16.1° P  
     
     
     
     
Brew Day Notes
 

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