Old Jubilation Winter Warmer - Beer Recipe - Brewer's Friend

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Old Jubilation Winter Warmer

240 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frank Scuffy
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Friday September 18th 2020
1.072
1.019
6.9%
45.7
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.33 lb American - Pale 2-Row - Toasted13.33 lb Pale 2-Row - Toasted 33 30 86.8%
4 oz Turbinado4 oz Turbinado 44 10 1.6%
13 oz Briess - US - Briess - Special Roast13 oz US - Briess - Special Roast 33 50 5.3%
13 oz Briess - US - Briess - Victory13 oz US - Briess - Victory 34 28 5.3%
1.60 oz Briess - US - Briess - Chocolate1.6 oz US - Briess - Chocolate 29 350 0.7%
0.80 oz Briess - US - Briess - Black Malt0.8 oz US - Briess - Black Malt 28 500 0.3%
245.68 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Northern Brewer0.7 oz Northern Brewer Hops Pellet 6.4 Boil 60 min 16.22 20.3%
1.25 oz Northern Brewer1.25 oz Northern Brewer Hops Pellet 6.4 Boil 30 min 22.26 36.2%
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 6.4 Whirlpool 1 min 7.19 43.5%
3.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Oak Cubes Medium Toast Flavor Primary 21 days
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
4.75 gal Strike 166 °F 152 °F 60 min
2.75 gal Fly Sparge 180 °F 180 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.72 18.9  
Mash volume with grains (equipment estimates 5.87 g | 23.5 qt) 5.93 23.7  
Grain absorption losses -1.89 -7.6  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 3.9 15.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.06 0.2  
Going into fermentor 5 20  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

This is a small (3 gallon) batch.

Medium Toast French Oak Cubes will be soaked in bourbon for 3 weeks before adding to Primary. I don't plan to add residual bourbon to the beer, but keep in reserve to decide after taking samples of beer in carboy. Leave in primary for about 3 weeks and sample taste to decide whether to leave in longer and/or whether to add oaked bourbon liquid.

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  • Last Updated: 2020-09-18 21:34 UTC