Winter Warmers:

Winter Warmers:

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.”

My recipe:

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.

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
Taste Notes:

Prepare for Brewing

Clean and Prepare Brewing Equipment
Total Water Needed: 17.34 gal
Mash Water Acid Treatment:

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
20 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 55.6 %
2 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 5.6 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 2.8 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4 2.8 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 34.00 qt of water at 165.2 F 152.0 F 60 min
Sparge Water Acid Treatment:
Fly sparge with 8.84 gal water at 168.0 F

Boil Wort

Add water to achieve boil volume of 13.46 gal
Estimated pre-boil gravity is 1.093 SG
Boil Ingredients
Amt Name Type # %/IBU
10 lbs Light Dry Extract (8.0 SRM) Dry Extract 5 27.8 %
2 lbs Brown Sugar, Dark (50.0 SRM) Sugar 6 5.6 %
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
Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 7
Measure Actual Original Gravity _______     (Target: 1.114 SG)
Measure Actual Batch Volume _______     (Target: 10.00 gal)
Fermentation
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!
Notes
Spices:
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 allspice

Add 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.

Created with BeerSmith

Full BJCP Style Guide:

At https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf

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