Winter Warmer Spice Ale - Beer Recipe - Brewer's Friend

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Winter Warmer Spice Ale

272 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 272 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Tuesday November 19th 2019
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OG: 1.069 FG: 1.019 ABV: 6.7% IBU: 20

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8.3%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Golden Promise6 lb Golden Promise 37 3 41.4%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 27.6%
2 lb United Kingdom - Mild2 lb Mild 37 3 13.8%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 3.4%
0.50 lb American - Victory0.5 lb Victory 34 28 3.4%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 1.7%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 1.7%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 1.7%
0.75 lb Honey0.75 lb Honey - (late boil kettle addition) 35 2 5.2%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 8.7 Boil 60 min 16.54 26.3%
0.70 oz Cascade0.7 oz Cascade Hops Pellet 6.8 Whirlpool at 190 °F 0 min 2.85 36.8%
0.70 oz Amarillo0.7 oz Amarillo Hops Pellet 8 Whirlpool at 190 °F 0 min 3.36 36.8%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each FermCapS Water Agt Boil 1 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
5 tsp Yeast Nutrient Other Boil 15 min.
2 tsp House Pumpkin Pie Spice Blend Spice Whirlpool 0 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Strike 165, Mash 143, added 1qt boiling water to raise temp to 147F Strike 165 °F 153 °F 60 min
3.5 gal Sparge Batch Sparge 170 °F 165 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 153 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.16 20.6  
Mash volume with grains (equipment estimates 6.2 g | 24.8 qt) 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.02 g | 12.1 qt) 3.31 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.21 g | 24.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.06 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4.75 19  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Top off amount 0.05 0.2  
Going into fermentor 4.75 19  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

For next time, mash at 5F hotter in order to get the mash into the mid-150’s, for a residual sweetness from the malt. When kegging, add 1T of fresh grated ginger.

** 11/23/19 My efficiency may have been affected by either: the mash temperature or the ph of the mash. The mash temperature came out way lower than I expected. I added 1 qt. of boiling H2O in order to raise it up to 147F, which is about 9F less than I wanted. The honey is going to be added after 1 week in the primary, in order to spund and age with the beer. The oak will be in the primary, so it will only get 1 week of oak. The yeast starter is 1.5 qt. There was extra wort in the mash tun and in the boil kettle, that would not fit in the fermentor, so I re boiled and have a 1/2 gallon of 1.068 winter saison running alongside this ale.

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  • Last Updated: 2020-01-02 20:57 UTC