BeerBorg

Well that was quick! I'm going to brew it up this weekend so it'll be ready for Christmas.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Winter Time
Brewer: Black Duck & jimjohson
Asst Brewer:
Style: Christmas/Winter Specialty Spice Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.074 SG
Estimated Color: 13.0 SRM
Estimated IBU: 26.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.3 %
3 lbs Munich Malt (9.0 SRM) Grain 2 18.7 %
1 lbs Carared (20.0 SRM) Grain 3 6.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 4 6.2 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 5 3.1 %
8.0 oz Honey Malt (25.0 SRM) Grain 6 3.1 %
1.0 oz Roasted Barley (300.0 SRM) Grain 7 0.4 %
28.00 g Perle [8.00 %] - Boil 60.0 min Hop 8 23.6 IBUs
8.00 g Hallertau [4.50 %] - Boil 20.0 min Hop 9 2.3 IBUs
8.00 g Hallertau [4.50 %] - Boil 5.0 min Hop 10 0.8 IBUs
0.75 tsp Cinnamon powder (Boil 5.0 mins) Spice 11 -
0.25 tsp Ginger Powder (Boil 5.0 mins) Spice 12 -
0.25 tsp Nutmeg Powder (Boil 5.0 mins) Spice 13 -
0.13 tsp Allspice Powder (Boil 5.0 mins) Spice 14 -
2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 m Yeast 15 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16 lbs 1.0 oz
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Name Description Step Temperat Step Time
Mash In Add 20.07 qt of water at 169.4 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 1.56gal, 1.56gal) of 168.0 F water
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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Yup...it was quick. And a lot of emails back and forth too!!! My plan is the same as yours; brew it this weekend so it's ready for Christmas.

For the collective knowledge. We came up with this a little different too. We both agreed on a Winter Spiced/Warmer recipe fairly quick. But we each took half of the recipe and did the research and formulated that half of the recipe. I took on the grain bill and Jim took on the hops and spices. Once I had the malt side done, I sent it over to Jim. Then he added on the hops and spices that he had already formulated. It was actually kind of hard writing the malt side with no idea what the hops and spices were going to be. But after we put the two halves together, it looks like it has potential to be a good beer. One that's malty, bready, and sweet with a nice balanced touch of spices. A good winter beer to drink after an afternoon of sledding or shoveling snow!!!

Cheers Jim....I enjoyed working with you again on this one!!!

A true recipe collaboration!
All this talk of winter and we've barely had a taste of fall here.

Thanks, you too Cris. If this turns out half as good as that saison, I'll be a happy camper.

So....you guys are making potpourri?

Sounds intriguing. I do like Old Fezziwig from Sam Adams.

Anyway, congrats on a quick turn-around!

Hey that looks very intriguing since JJ, who is in Georgia, got the winter warmer spices assignment for your RCE.

I wonder if you two are long lost relatives or something the way you pair up so effortlessly.

Just got home from the LHBS for all the ingredients. I had to increase the Perle @ 60 minutes to 1.25 ounces to keep the IBU's in line. The package at the store had an Alpha % much lower than what the default was in BeerSmith. I also had to get S-04 for the yeast. They were out of Notty. I'm taking Friday off to brew.

What's this taking off work to brew? Isn't Saturday and Sunday enough for you lazy slobs? Got too much fall in your system?
Really, just like fishing, a bad day of brewing is better than a good day at work.

They were sold out of biscuit malt so I substituted carapils, it kept the expected OG the same. You aren't kidding about the Perle being lower, my alpha is 3.9 BS said 8.0. I'm going to need add another whole Oz. Had to increase the Hallertau 4g each also. At least he had the Nottingham it should pick up a little biscuit from it (that means I have to bottle it).

This IS my work. Well, besides having to

Looks good!

The mash in on.

Lucky you. I'm spending the morning trying to collect money from my customers who've seem to forgotten that when they buy something from us, we should be paid for it.

One downside to brewing in the fall.....bees. I've swatted 4 of them so far and I haven't even started the boil.

BlackDuck wrote:One downside to brewing in the fall.....bees. I've swatted 4 of them so far and I haven't even started the boil.

They're stoned on fermenting fruit that has fallen from trees. We had a but load at the tailgate for the N.O. game. I think there were some fruit trees around the lot we're in by the Science Center. I used to have a peach tree and the ones that dropped before I could pick would be loaded with the bees just drinking it up.

Make that 5 of them!!