Winter Warmer - Beer Recipe - Brewer's Friend

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Winter Warmer

342 calories 30.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 342 calories (Per 12oz)
Carbs: 30.7 g (Per 12oz)
Created: Monday November 18th 2019
1.103
1.020
10.9%
13.8
15.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pilsner12.5 lb Pilsner 37 1.8 62.4%
2.63 lb American - Munich - Light 10L2.63 lb Munich - Light 10L 33 10 13.1%
0.75 lb American - Munich - Dark 20L0.75 lb Munich - Dark 20L 33 20 3.7%
0.31 lb American - Caramel / Crystal 80L0.31 lb Caramel / Crystal 80L 33 80 1.5%
0.13 lb American - Chocolate0.13 lb Chocolate 29 350 0.6%
0.31 lb Belgian - Special B0.31 lb Special B 34 115 1.5%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 5%
0.25 lb Honey0.25 lb Honey - (late boil kettle addition) 35 2 1.2%
1.25 lb Cherry1.25 lb Cherry - (late boil kettle addition) 6.3 0 6.2%
0.90 lb Cherry, dark sweet0.9 lb Cherry, dark sweet - (late boil kettle addition) 6.4 0 4.5%
20.03 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Galena0.25 oz Galena Hops Pellet 13 Boil 90 min 11.4 33.3%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 4 Boil 10 min 2.38 66.7%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1.10 g Gypsum Water Agt Mash 0 min.
3.20 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.50 g Epsom Salt Water Agt Mash 0 min.
0.60 g Gypsum Water Agt Boil 0 min.
1.60 g Calcium Chloride (dihydrate) Water Agt Boil 0 min.
1.30 g Epsom Salt Water Agt Boil 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 636 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.71 psi       Temp: 35 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49 10 5 70 70 0
Start with home RO water

Ca 0, Mg 0, Na 5, Cl 2, HCO2 13
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 165 °F 146 °F 10 min
Infusion -- 152 °F 40 min
Infusion -- 162 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.4 21.6  
Mash volume with grains 6.74 26.9  
Grain absorption losses -2.08 -8.3  
Remaining sparge water volume (equipment estimates 4.36 g | 17.5 qt) 5.82 23.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.44 g | 29.8 qt) 8.9 35.6  
Volume increase from sugar/extract (late additions) 0.34 1.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 11.23 44.9
Equipment Profile Used: System Default
 
Notes

2 step starter with 2 pkgs WLP530, each starter 2.5 liters - estimated cell count 757 billion - 1.47M cells/mL *P

cane sugar and honey added at knockout

chill to 67 and oxygenate thoroughly

after 24 hours of fermentation add:

1.25 lbs tart cherry puree
0.9 lbs sweet cherry puree

after 12-14 days drop beer 6 dgrs per day for four days to clear and rack to keg

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  • Last Updated: 2019-12-06 13:59 UTC