Winter Warmer - Beer Recipe - Brewer's Friend

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Winter Warmer

246 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Bigwood Brewing
No Chill: 10 minute extended hop boil time
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Thursday December 18th 2014
1.074
1.018
7.3%
46.2
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Munich Light11 lb Munich Light 37 6 88.7%
8 oz American - Caramel / Crystal 10L8 oz Caramel / Crystal 10L 35 10 4%
6 oz German - Carapils6 oz Carapils 35 1.3 3%
5 oz American - Caramel / Crystal 80L5 oz Caramel / Crystal 80L 33 80 2.5%
3.50 oz American - Chocolate3.5 oz Chocolate 29 350 1.8%
198.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Chinook0.6 oz Chinook Hops Pellet 13.3 Boil 60 min 35.64 60%
0.15 oz Chinook0.15 oz Chinook Hops Pellet 13.3 Boil 20 min 6.63 15%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 0 min 3.92 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Water Agt Mash --
1 tsp Irish moss Fining Boil 15 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Winchester, VA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 0 18 49 20 121
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Sacch rest Infusion -- 155 °F 60 min
6 qt Mash out Decoction -- 168 °F 10 min
20 qt Sparge Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.88 15.5  
Mash volume with grains 4.87 19.5  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.71 g | 18.8 qt) 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Fermented at 67 F to 1.023, then pitched 800 ml of WLP001
Consider 007 as primary yeast to get better attenuation.

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  • Last Updated: 2015-01-29 01:22 UTC