Spiced Winter Ale - Beer Recipe - Brewer's Friend

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Spiced Winter Ale

12699 calories 1155.2 g 19 L
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Hawkbox
Calories: 12699 calories (Per 19L)
Carbs: 1155.2 g (Per 19L)
Created: Monday September 18th 2017
1.072
1.014
7.5%
25.5
25.1
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.10 kg American - Chocolate0.1 kg Chocolate 29 350 1.4%
0.50 kg American - Caramel / Crystal 120L0.5 kg Caramel / Crystal 120L 33 120 6.8%
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 68.5%
1 kg Apple1 kg Apple 5.6 0 13.7%
0.50 kg Molasses0.5 kg Molasses 36 80 6.8%
0.20 kg Raisins (dried)0.2 kg Raisins (dried) 29.25 0 2.7%
7.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger30 g Challenger Hops Pellet 6.5 First Wort 60 min 25.49 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each cinnamon sticks Spice Boil 15 min.
30 g Ginger Grated fresh Spice Boil 15 min.
3 each cloves Whole Spice Boil 15 min.
0.50 tsp Nutmeg Grated Spice Boil 15 min.
1 tsp yeast nutrient Water Agt Primary 0 min.
0.50 tsp Whirlfloc Fining Boil 10 min.
2.50 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
4.75 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L No sparge Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.8
Mash volume with grains 20.5
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 15.1 L) 17.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 26.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 34  
Equipment Profile Used: System Default
 
Notes

Modified slightly to fit my equipment.

2018-09-12 Modifying again to suit my tastes.

Fruit and molasses go in the boil but are in fermentables to account for sugars.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-09-16 19:34 UTC