make each year no matter what.For this third day of December, the Advent beer selection is a New England classic and another long-running craft tradition: Winter Warmer from Boston, Massachusetts’ Harpoon Brewery. spices were perfect, very mild and chill but present. no alcohol warmness, consider going up on ABV next time. not a great head retention, but bottled off the keg for 1st time. had a little mold grow after several weeks in the secondary just next to the floating seasoning islands.įantastic beer. Next time, soak spices in rum, or some alcoholic drink (small amount) before adding to the fermenter secondary it, then add it the next day or so. Schedule Name: Single Step Infusion (68C/154F) US Cluster 7.5 % 1.25 oz 26.8 Bagged Pellet Hops 60 Min From End US Carapils Malt 8.00 oz 3.7 % 0.1 In Mash/Steeped US Caramel 120L Malt 8.00 oz 3.7 % 10.3 In Mash/Steeped US Caramel 80L Malt 1lb 8oz 11.1 % 20.7 In Mash/Steeped US 2 Row Malt 11lb 0oz 81.5 % 3.4 In Mash/Steeped Volume At Pitching: 5.28 US gals Volume Of Finished Beer: 5.02 US galsĮxpected Pre-Boil Gravity: 1.054 SG Expected OG: 1.059 SGĮxpected FG: 1.019 SG Apparent Attenuation: 66.5 %Įxpected IBU: (using Tinseth): 26.8 IBU Expected Color: (using Morey): 16.9 SRM Volume Transferred: 5.28 US gals Water Added To Fermenter: 0.0 qts Wort Volume Before Boil: 6.34 US gals Wort Volume After Boil: 5.81 US gals Minimum Color: 0.0 SRM Maximum Color: 0.0 SRM Minimum FG: 0.000 SG Maximum FG: 0.000 SG Minimum OG: 0.000 SG Maximum OG: 0.000 SG Will be an every winter brew, probably would keep making it in October to give it time to mellow in terms of spices and alcohol, though there wasn't any alcohol warmness the first time I made it.Ģ1B-Spice, Herb Or Vegetable Beer-Christmas/Winter Speciality Spiced Beer Pale Malt (2 Row) US Grain 12.000 lb Yes No 79%% 2 LĬaramel/Crystal Malt - 80L Grain 2.000 lb No No 74%% 80 LĬaraPils malt Grain 8.000 oz Yes No 70%% 2 LĬluster 6.2%% 1.250 oz Boil 1.000 hr Pellet 24.2Ĭluster 6.2%% 1.250 oz Boil 1.000 hr Pellet 26.8Īll Grain - turned out fantastic. I would guess that it needs some sort of flavoring grain in there as well. I don't have any experience with all grain, so check other recipes to see typical grain bills. Not sure how that will compare with the original. Really I just took away the Malt Extracts and increased the 2-row. Wyeast - London ESB Ale Ale Liquid 0.528 cup Primary Pale Malt (2 Row) US Grain 8.000 oz Yes No 79% 2 LĬaramel/Crystal Malt - 80L Grain 2.000 lb No No 74% 80 LĬara-Pils/Dextrine Grain 8.000 oz No No 72% 2 LĬluster 6.2% 1.250 oz Boil 1.000 hr Pellet 26.4Ĭinnamon Spice Secondary 0.500 tsp 0.000 s Pale Liquid Extract Extract 3.330 lb No No 78% 8 L Light Dry Extract Dry Extract 2.000 lb No No 95% 8 L Harpoon Winter Warmer Clone - American Amber Ale Also it was difficult to mix the spices in secondary so be sure to dissolve in water beforehand. I did 1/4 tsp cinnamon and 1/8 tsp nutmeg in the secondary but feel like the beer could use double the amount. If I would change anything I would slightly bump up the cinnamon and nutmeg amounts. After primary is finished, rack to secondary and add spices. With 15 minutes left in the boil, add Irish moss and liquid malt extract, stirring well to ensure it dissolves completely. Bring to a boil, add hops and boil for 60 minutes. Then add steeping water and dried malt extract to brewpot. Get a second pot to 165 ☏ (74 ☌) in a large kitchen pot for steeping water.Īfter steeping, remove bag and let drip dry for a minute. Steep specialty grains for 30≤5 minutes at 154 ☏ (68 ☌) This has become a great beer with age and I plan on making it again next year. The spices hit the nose at first but you get a slight taste of them at the end. Also adding a bit extra cinnamon at serving time adds a nice touch. The color is beautiful, I recommend cold crashing this one to remove haze. This is a really delightful fall/winter beer. I changed the quantity of ingredients but still managed to hit the numbers. I based this recipe on a Brewyourown recipe.
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