Winter Warmer - Extract

[ssorck]

So I think I'm gonna brew this over the weekend. I found a recipe online, scaled it down from 5.5 to 2,75 gallons and changed it up a tad. Will be fermenting in a 3.5 gallon food grade bucket with a blowoff tube.

I did a simple oatmeal steep this past weekend so this will be my first real steep using specialty grains!

With any luck this will turn out good and hopefully be ready just just in time for XMas, we'll see...



Yukon Conelius Winter Warmer
----------------------------
Brewer: Ssorck
Style: Old Ale
Batch: 2.75 galExtract

Characteristics
---------------
Recipe Gravity: 1.091 OG
Recipe Bitterness: 40 IBU
Recipe Color: 38° SRM
Estimated FG: 1.023
Alcohol by Volume: 8.8%
Alcohol by Weight: 6.9%

Ingredients
-----------
Northern Brewer - Gold Malt Syrup - 6.00 lb, Extract
Molasses - 0.33 lb, Sugar
Crystal 95-115L 0.50 lb, Grain, Steeped
Crystal 40L - 0.25 lb, Grain, Steeped
Chocolate Malt - 0.50 lb, Grain, Steeped
Black Patent - 0.25 lb, Grain, Steeped


Magnum - 0.50 oz, Pellet, 60 minutes
Willamette - 0.50 oz, Pellet, 10 minutes
Willamette - 0.50 oz, Pellet, 0 minutes

1/2 tsp cinnamon - 10 min
1/4 tsp ginger - 10 min
1/4 tsp nutmeg - 10 min
1/4 tsp corriander - 10 min
1/4 oz. sweet orange peel - 10 min


Danstar Windsor Dry Ale Yeast 1.00 unit, Yeast, Temperature Range 64°-70°

[FrozenInTime]

That looks mighty tastey. U seem to be coming up with some good recipes!

[Sparrow]

You read my mind! Last year I kicked up the MrB Winter Dark with some dark candi sugar, bitter orange peel and corriander.
I have been looking around for a quick extract recipe to fill that gap for this winter.
Now you've given me some more things to consider, decisions decisions.

[brewin bull]

That much Black patent in a small batch will be VERY astringent. I would suggest cutting it to .125. That stuff is strong.

[ssorck]

That much Black patent in a small batch will be VERY astringent. I would suggest cutting it to .125. That stuff is strong.

Hmmmm, hoping for the best because I got the grains at the LHBS and they milled them together!!!! I actually was thinking of cutting the black down but forgot until after I left. Oh well, we'll see!

[brewin bull]

That much Black patent in a small batch will be VERY astringent. I would suggest cutting it to .125. That stuff is strong.

Hmmmm, hoping for the best because I got the grains at the LHBS and they milled them together!!!! I actually was thinking of cutting the black down but forgot until after I left. Oh well, we'll see!

You may have to let it condition a bit longer than most it will mellow out a bit after awhile. I do a CDA with it and it needs about a month longer than most batches to mellow.

[ssorck]

After reflecting on your C&C Bull (much appreciate, thanks!) I decided to alter the recipe a bit.

Being that I've already got the grain all milled and mixed together I decided to up the recipe volume. Going from 2.75 gallons in a 3.5 gallon bucket to 4 gallons in a 5 gallon bucket, still with a blowoff tube. I ran to a local place that carries some brewing supplies today but their LME was expired so grabbed some Muntons DME instead for the balance.

Brewing this tomorrow morning, the slightly adjusted, altered and upsized recipe looks like this:



Yukon Conelius Winter Warmer
----------------------------
Brewer: Ssorck
Style: Old Ale (Xmas Beer)
Batch: 4.00 galExtract

Characteristics
---------------
Recipe Gravity: 1.087 OG
Recipe Bitterness: 49 IBU
Recipe Color: 30° SRM
Estimated FG: 1.022
Alcohol by Volume: 8.4%
Alcohol by Weight: 6.6%

Ingredients
-----------
Northern Brewer - Gold Malt Syrup 6.00 lb, Extract
Muntons DME - Extra Light 2.00 lb, Extract
Molasses 0.50 lb, Sugar, Extract

Crystal 120L - 0.50 lb, Grain, Steeped
Crystal 40L - 0.25 lb, Grain, Steeped
Chocolate Malt - 0.50 lb, Grain, Steeped
Black Patent - 0.25 lb, Grain, Steeped

Magnum - 0.50 oz, Pellet, 60 minutes
Magnum - 0.50 oz, Pellet, 40 minutes
Willamette - 0.50 oz, Pellet, 10 minutes
Willamette – 0.50 oz, Pellet, 0 minutes

3/4 tsp cinnamon - 10 min
1/2 tsp ginger - 10 min
3/8 tsp nutmeg - 10 min
3/8 tsp coriander - 10 min
1/2 oz. sweet orange peel - 10 min

Danstar Windsor Dry Ale Yeast 1.00 unit, Yeast


I am debating whether or not to add some black cherry extract after primary fermentation ends, not sure yet...

[ssorck]

Brewed and in basement. Missed my OG slightly (1.084), I suspect partly because I didn't have quite the amount of Molasses available so I used what I had, probably 1/4 pound. Glad I took brewin bull's advice on the grains, would have Ben to much dark malts in the original recipe. Plus I'll have more beer!

Smelled and tasted good going in, we'll see what comes out the other end...

[Kealia]

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[ssorck]

Haha that's my man!

Thank god I have a blowoff tube on this one, would have been in trouble...

[ssorck]

Bottled this yesterday. I wound up with about a pint extra so didn't want to waste it, tasted great without any bottle conditioning or carb. I did leave it in the bucket for 4 weeks so it's probably started conditioning a bit. The chocolate and coffee flavors come out an has a slightly sweet finish. Good call on the Black Patent Bull, glad I upped the batch sizer it definately would have been too much at the original batch.

Now I'll let it sit in bottles for 2 months or so. Hopefully...

Here is what the aftermath looked like, yikes!

image.jpg (95.34 KiB) Viewed 1646 times

image.jpg (95.95 KiB) Viewed 1646 times