Winter Warmers fall under the BJCP style “30C Winter Seasonal Beer” and are often derived from strong English and American style bases. (Scotch Ale, Old Ale, Imperial Stout, etc) These beers are then jazzed up with a variety of adjuncts to give homage to winter and the winter holidays (most often Christmas). These beers are most often ales and tend to be malt forward with low emphasis on hoppiness to allow the other adjuncts such as spices, fruit peel, spruce tips, etc to shine through.
The key to formulating a recipe should be to seek balance. While Winter Warmers tend to be higher gravity, they should have a gentle warming, not hot alcohol flavors. The spice should be pleasant and present but not overpowering. These are meant to be sipping beers but the flavors should not be cloying.
By the numbers:
Pretty much all the standard numbers will fluctuate based on the base style chosen. The BJCP notes that: “ABV is generally above 6%, and most examples are somewhat dark in color.”
This recipe is based on a blend of Jamil’s Ol’ Yule Loggy and a clone recipe I found for Harpoon’s Winter Warmer. The name comes from a classic New England Ice climb that I sent one weekend with a great friend. Definitely a winter day to remember!
My plan is to bottle this baby and let it age out over a number of years. This will be a fun beer to return to over the holiday meetings in years to come!
Note: The recipe is for a 10 gallon batch.
See you out there,
|Brewing Steps: Positive Thinking Winter Warmer|
|Spice, Herb, or Vegetable Beer|
|Type: All Grain||Date: 21 Oct 2017|
|Batch Size (fermenter): 10.00 gal||Brewer: Jim Parker|
|Boil Size: 13.46 gal||Asst Brewer:|
|Boil Time: 90 min||Equipment: Stainless Kegs (10 Gal/37.8 L) – All Grain|
|Final Bottling Volume: 9.25 gal||Brewhouse Efficiency: 72.00|
|Fermentation: Ale, Two Stage||Taste Rating(out of 50): 30.0|
Prepare for Brewing
|Clean and Prepare Brewing Equipment|
|Total Water Needed: 17.34 gal|
|Mash Water Acid Treatment:|
Mash or Steep Grains
|Sparge Water Acid Treatment:|
|Fly sparge with 8.84 gal water at 168.0 F|
|Add water to achieve boil volume of 13.46 gal|
|Estimated pre-boil gravity is 1.093 SG|
|Estimated Post Boil Vol: 11.46 gal and Est Post Boil Gravity: 1.114 SG|
Cool and Prepare Fermentation
|Cool wort to fermentation temperature|
|Transfer wort to fermenter|
|Add water to achieve final volume of 10.00 gal|
|Measure Actual Original Gravity _______ (Target: 1.114 SG)|
|Measure Actual Batch Volume _______ (Target: 10.00 gal)|
|21 Oct 2017 – Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)|
|25 Oct 2017 – Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)|
|Dry Hop and Prepare for Bottling/Kegging|
|Measure Final Gravity: _________ (Estimate: 1.022 SG)|
|Date Bottled/Kegged: 04 Nov 2017 – Carbonation: Bottle with 7.27 oz Corn Sugar|
|Age beer for 30.00 days at 65.0 F|
|04 Dec 2017 – Drink and enjoy!|
Mix together (in sm jar):1 tsp ground cinnamon
1/2 tsp ground dry ginger
1/4 tsp ground dry nutmeg
1/4 tsp ground dry allspiceAdd 2/3 of the spices right before flameout.
Reserve the remaining mix until after fermantation.
Taste the beer and add the remaining spices if desired.
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Full BJCP Style Guide: