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Old 03-25-2007, 01:32 AM   #1
Walter Sobchak
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Default Winter Warmer FG

Anybody have an idea of what kind of FG I can expect with a Winter Warmer?

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Old 03-25-2007, 01:37 AM   #2
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It depends on the base style of the beer you are making. Mine turned out at about 1.026 - 1.030

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21B. Christmas/Winter Specialty Spiced Beer
Aroma: A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, spruce trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.

Appearance: Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan.

Flavor: Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate.

Mouthfeel: A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.

Overall Impression: A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.

History: Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer.

Comments: Overall balance is the key to presenting a well-made Christmas beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. THE BASE STYLE, SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS, HONEY, MAPLE SYRUP, MOLASSES, TREACLE, ETC.) OR FRUIT. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced, and should be entered as Old Ales. Clones of specific Belgian-style Christmas ales should be entered as Belgian Specialty Beers.

Ingredients: Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. May use a wide range of crystal-type malts, particularly those that add dark fruit or caramel flavors. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).

Commercial Examples: Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Samuel Adams Winter Lager
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Old 03-25-2007, 01:43 AM   #3
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Thanks for the quick reply. I started this batch in December, and the OG was about 1.032. It was an extract kit from Northern Brewer. When I transferred it to the priming bucket today to bottle it, the FG was 1.018. My guess is that it's finished, but I have some spare yeast hanging around that I can pitch if necessary. Any suggestions?

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Old 03-25-2007, 01:44 AM   #4
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do they give ya a range of what it should be for that kit? Mine was based of a wee heavy (ok at 220/ a bit more then wee . . .)

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Old 03-25-2007, 01:51 AM   #5
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That seems like a low alcohol for a winter warmer (or any beer for that matter)- 1.032 - 1.018 = 14 = 1.834 % alcohol?

What was the target OG? I think that your og is off.

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Old 03-25-2007, 01:54 AM   #6
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Northern Brewer isn't very good at things like that. The instructions that come with the kit are pretty generic (yes, I'm still a noob). I tried it, and it tasted great. Malty, but with a good alcohol warmth. I think I'm going to go ahead and bottle it today, and just let it condition for a couple of months. Let me know if you think this is a bad idea. Thanks, Pumbaa.

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Old 03-25-2007, 01:59 AM   #7
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If you post the recipe, I'll run it through Beersmith and figure the og and see what it comes up with for f.g. If it's got a good alcohol warmth, then your og is wrong. No matter, unless you want to figure out the alcohol %

Lorena

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Old 03-25-2007, 02:01 AM   #8
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if you are using a carboy as a secondary let it sit for a few months, it wont hurt it and it ccan condition just as well there as it can in bottles. If ya do decide to bottle it try and get them bottles in a case and under some heavy towels just in case.

Personally I'm not to worried about bottle bombs but then again it's not my beer it's not my bottles, and I wont have to clean up the mess.

PS Lorena,
here got it off NB site, I'm at work or I'd run it myself. The site says OG of 1.066

Specialty Grains
0.75 lbs. Simpsons Crystal
0.25 lbs. Simpson's Chocolate

Fermentables
9.45 lbs. Gold Malt Syrup

Boil Additions
1 oz. Northern Brewer (60 min)
1 oz. Fuggle (30 min)
1 oz. Kent Goldings (1 min)

Yeast
Wyeast #1728 Scottish Ale Yeast. Ideally suited for Scottish-style ales, and high gravity ales of all types. Flocculation: high. Apparent attenuation: 69-73%. Optimum temperature: 55-70.

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Old 03-25-2007, 02:02 AM   #9
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Well, I forgot to mention that I had few homebrews during that brewing session, so the OG might very well be off. Oh well, such is life. I think I'm going to go ahead and bottle it. I haven't seen any significant airlock activity on it recently, so I don't think bottle bombs will be a problem. What's the worst that can happen?

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Old 03-25-2007, 02:28 AM   #10
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Pumbaa posted the recipe, so I ran it. I didnt't know exactly what to do with the crystal, but I estimated 1.069, so 1.066 seems right. It's almost impossible to miss the og in extract brewing, so I suspect that you might not have stirred the water and extract well enough. No problem at all- but your og. is probably 1.066 or so, not 1.032. So, if you got 1.018, you are done! You got 6.3% alcohol, and the 1.018 is the target gravity, according to Beersmith. Good job!

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