Southern Tier's Warlock Clone - Beer Recipe - Brewer's Friend

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Southern Tier's Warlock Clone

345 calories 35.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.342 (recipe based estimate)
Efficiency: 72.1% (brew house)
Source: Larry Kitchell
Calories: 345 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)
Created: Saturday September 19th 2020
1.103
1.026
10.1%
39.5
36.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 78%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 4.9%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 4.9%
0.75 lb Briess - Blackprinz Malt0.75 lb Blackprinz Malt 25 500 3.7%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.4%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.2%
1 lb Pumpkin (canned)1 lb Pumpkin (canned) 8 0 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 First Wort 0 min 39.48 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Pumpkin spice Flavor Boil 5 min.
1 each Vanilla Bean Spice Mash 0 min.
4 oz Ginger Juice Flavor Boil 5 min.
Priming
CO2 Level: 1.65 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.85 g | 23.4 qt) 8.81 35.3  
Mash volume with grains (equipment estimates 7.49 g | 30 qt) 10.45 41.8  
Grain absorption losses -2.56 -10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.5 6  
Top off amount 3.5 14  
Volume into fermentor 5 20  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

https://byo.com/recipe/southern-tier-brewing-company-warlock-clone/
Mill the grains and add the pumpkin puree, then mix with 6.25 gallons (23.7 L) of 163 °F (73 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and lauter. Sparge the grains with 1.5 gallons (5.7 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Boil for 60 minutes, adding hops according to the ingredient list and Irish moss if desired. After the boil, chill the wort to slightly below fermentation temperature, about 66 °F (19 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 67 °F (19 °C) until wort reaches 1.028 specific gravity, then free rise to 72 °F (22 °C) until the completion of primary fermentation. Once the beer completes fermentation, reduce temperature to 32 °F (0 °C) and hold for 10 days. Draw a sample, and add spice extracts to taste, starting with a ratio of approximately 3:1 for the cinnamon to other extracts. Once the exact ratio/intensity is determined, scale up and add to the fermenter. Then bottle or keg the beer and carbonate to approximately 2.25 volumes.

End Spice Notes: The common pumpkin pie spices are; Cinnamon, Nutmeg, Allspice, and Ginger. Add just one teaspoon of the spice blend to the boil in the last ten minutes. It is very easy to overpower a beer with these spices, and it is easier to add more than take some out. Fine-tune the spice level at bottling and enjoy!

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  • Last Updated: 2023-10-18 15:34 UTC