#59 Winter Warmer 2019 - Beer Recipe - Brewer's Friend

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#59 Winter Warmer 2019

231 calories 16.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tonsmeire: Cherry Bourbon Belgian Dark Strong
Calories: 231 calories (Per 12oz)
Carbs: 16.8 g (Per 12oz)
Created: Thursday December 13th 2018
1.071
1.008
8.3%
23.8
36.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Belgian - Pilsner2.5 lb Pilsner 37 1.6 36.4%
1.50 lb Belgian - Munich1.5 lb Munich 38 6 21.8%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 14.5%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 3.6%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 3.6%
2 oz Belgian - Chocolate2 oz Chocolate 30 340 1.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 14.5%
0.25 lb Brown Sugar0.25 lb Brown Sugar 45 15 3.6%
6.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 21.2 75%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.56 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
The Yeast Bay - Amalgamation - Brett Super Blend
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 57 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-
0 0 0 0 0 0
Crystal Geyser bottled water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.82 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.82 qt/lb 2.56 10.2  
Mash volume with grains 3.01 12  
Grain absorption losses -0.7 -2.8  
Remaining sparge water volume (equipment estimates 2.32 g | 9.3 qt) 1.79 7.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 4.04 g | 16.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.35 17.4
Equipment Profile Used: System Default
 
Notes

Abbey ale yeast and brett in primary
Split batch for secondary:
1 gallon on 1 bourbon soaked oak cube
1 gallon on 1 gin soaked oak cube

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  • Last Updated: 2019-01-27 18:32 UTC