Old Man Winter - Beer Recipe - Brewer's Friend

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Old Man Winter

266 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 266 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Saturday September 26th 2015
1.080
1.020
7.8%
64.0
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 82.5%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 12.7%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 3.2%
4 oz Molasses4 oz Molasses 36 80 1.6%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 15.5 Boil 60 min 26.53 18.2%
1 oz Chinook1 oz Chinook Hops Pellet 15.5 Boil 20 min 32.13 36.4%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 15.5 Boil 5 min 5.29 18.2%
0.75 oz Chinook0.75 oz Chinook Hops Pellet 15.5 Dry Hop 14 days 27.3%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 oz Spruce Tips Flavor Secondary 5 min.
1 oz Irish Moss Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Sparge -- 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Mash volume with grains 7.05 28.2  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 2.93 g | 11.7 qt) 2.85 11.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

Use new Simpsons DRC (Double-Roasted Crystal) Malts for the 2 lb of crystal malts. Use 2 packets of the yeast to ensure proper attenuation.

I filled a 22oz cup with fresh-picked, dried spruce needles (new growth needles). During the boil, I filled a muslin grain bag with the full 22 ozs of needles and steeped like tea at the end of the boil. Several needles will slip out, but they float, so I scooped them up with a sanitized mesh hand strainer before transferring to carboy.

Ferment in primary for 3 weeks, then transfer to a secondary and add .75 ozs of Chinook for a dry hop addition. At this time, add 1 TBSP of cinnamon, 1 tsp of allspice, and 5 drops of vanilla extract into the secondary fermentor.

Let sit in secondary for 2 weeks, then cold crash (I just put mine outside overnight on a 30F night). Transfer to keg, pressurize, pour, and enjoy.

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  • Last Updated: 2015-12-07 02:17 UTC