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Old 12-17-2010, 12:57 AM   #1
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Default Extract - Harpoon Winter Warmer Clone

Recipe Type: Partial Mash
Yeast: Wyeast London ESB
Yeast Starter: Nah
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.018
IBU: 26.4
Boiling Time (Minutes): 60
Color: 19
Primary Fermentation (# of Days & Temp): 21 days @ 66
Secondary Fermentation (# of Days & Temp): 21 days
Tasting Notes: Malt perfectly in line with bitterness.

I based this recipe on a Brewyourown recipe. I changed the quantity of ingredients but still managed to hit the numbers.

This is a really delightful fall/winter beer. Malt is in line with the bitterness. The color is beautiful, I recommend cold crashing this one to remove haze. Also adding a bit extra cinnamon at serving time adds a nice touch. The spices hit the nose at first but you get a slight taste of them at the end. This has become a great beer with age and I plan on making it again next year.

Steep specialty grains for 30–45 minutes at 154 °F (68 °C)
Get a second pot to 165 °F (74 °C) in a large kitchen pot for steeping water.
After steeping, remove bag and let drip dry for a minute. Then add steeping water and dried malt extract to brewpot. Bring to a boil, add hops and boil for 60 minutes. With 15 minutes left in the boil, add Irish moss and liquid malt extract, stirring well to ensure it dissolves completely. After primary is finished, rack to secondary and add spices.

If I would change anything I would slightly bump up the cinnamon and nutmeg amounts. I did 1/4 tsp cinnamon and 1/8 tsp nutmeg in the secondary but feel like the beer could use double the amount. Also it was difficult to mix the spices in secondary so be sure to dissolve in water beforehand.



Harpoon Winter Warmer Clone - American Amber Ale
================================================== ==============================
Batch Size: 5.000 gal
Boil Size: 5.750 gal
Boil Time: 1.000 hr
Efficiency: 70%
OG: 1.056
FG: 1.017
ABV: 5.0%
Bitterness: 26.4 IBUs (Tinseth)
Color: 19 SRM (Morey)

Fermentables
================================================== ==============================
Name Type Amount Mashed Late Yield Color
Light Dry Extract Dry Extract 2.000 lb No No 95% 8 L
Pale Liquid Extract Extract 3.330 lb No No 78% 8 L
Pale Malt (2 Row) US Grain 8.000 oz Yes No 79% 2 L
Caramel/Crystal Malt - 80L Grain 2.000 lb No No 74% 80 L
Cara-Pils/Dextrine Grain 8.000 oz No No 72% 2 L
Total grain: 8.330 lb

Hops
================================================== ==============================
Name Alpha Amount Use Time Form IBU
Cluster 6.2% 1.250 oz Boil 1.000 hr Pellet 26.4

Misc
================================================== ==============================
Name Type Use Amount Time
Cinnamon Spice Secondary 0.500 tsp 0.000 s
Nutmeg Other Secondary 0.250 tsp 0.000 s

Yeast
================================================== ==============================
Name Type Form Amount Stage
Wyeast - London ESB Ale Ale Liquid 0.528 cup Primary






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Old 12-04-2011, 02:22 AM   #2
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I will just add my 2 cents on this beer. The best winter brew I've ever had.

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Old 12-23-2011, 01:50 PM   #3
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I was at the bar earlier this week and Harpoon Winter Warmer was on tap, decided to give it a try. Wow has that beer changed, and not for the better. Tasted like bubblegum, not like what I remember it being when I tried it a few years ago.

That being said, this clone recipe is based off of the good old days, when the taste of cinnamon and nutmeg were present. Give it a shot if you’re up to it, but don’t let Harpoons current iteration of their winter warmer scare you away. It doesn’t taste anything like it.

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Old 12-30-2011, 06:45 PM   #4
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I am looking at doing this in All grain and i want to bump the alcohol up to 6% by adding more 2 row. How would this affect flavor? What are some of my options. PS I am new to All Grain

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Old 01-02-2012, 02:22 PM   #5
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Quote:
Originally Posted by HenryVance3 View Post
I am looking at doing this in All grain and i want to bump the alcohol up to 6% by adding more 2 row. How would this affect flavor? What are some of my options. PS I am new to All Grain
The recipe below will get you a 6% abv. But I'm not sure how it will taste. Really I just took away the Malt Extracts and increased the 2-row. Not sure how that will compare with the original. I don't have any experience with all grain, so check other recipes to see typical grain bills. I would guess that it needs some sort of flavoring grain in there as well...


HWW AG
================================================== ==============================
Batch Size: 5.001 gal
Boil Size: 6.200 gal
Boil Time: 0.000 s
Efficiency: 70%%
OG: 1.067
FG: 1.021
ABV: 6.0%%
Bitterness: 24.2 IBUs (Tinseth)
Color: 17 SRM (Morey)

Fermentables
================================================== ==============================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 12.000 lb Yes No 79%% 2 L
Caramel/Crystal Malt - 80L Grain 2.000 lb No No 74%% 80 L
CaraPils malt Grain 8.000 oz Yes No 70%% 2 L
Total grain: 14.500 lb

Hops
================================================== ==============================
Name Alpha Amount Use Time Form IBU
Cluster 6.2%% 1.250 oz Boil 1.000 hr Pellet 24.2

Yeast
================================================== ==============================
Name Type Form Amount Stage
Wyeast - London ESB Ale Ale Liquid 0.528 cup Primary


Hops
================================================== ==============================
Name Alpha Amount Use Time Form IBU
Cluster 6.2%% 1.250 oz Boil 1.000 hr Pellet 26.8

Yeast
================================================== ==============================
Name Type Form Amount Stage
Wyeast - London ESB Ale Ale Liquid 0.528 cup Primary
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Old 11-19-2012, 02:57 PM   #6
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I brewed this a little differently, and used 10# of 2 row instead. This turned into a very smooth beer.

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Old 11-26-2012, 01:07 PM   #7
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I brewed the BYO extract version of this back in October. It has been in bottles for about 2.5 weeks now. I tried one at the 2 week mark and the flavor seemed on track, the aroma was off. I may have dry-spiced incorrectly as it was my first time doing anything but dry-hopping. I just dumped ground cinnamon and nutmeg in secondary and crossed my fingers. I realize now I probably should have gone with cinnamon sticks and coarsely ground my own nutmeg or something like that.

Either way, I thought I had infected it due to little floaters that appeared in secondary. Almost like little boogers that sat near the surface. They never clumped into something larger. I am hoping more time in the bottle smooths out the bitter edge on the end of the flavor but this was a first try and an extract so I am not expecting a home run, just something I can hand out to family to keep the Holiday Gift bill down.

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Old 11-26-2012, 01:26 PM   #8
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This one does take a little longer to mellow out. The floaties are the cinnamon and nutmeg, they don't dissolve, just sort of sit there on the top. However their flavors do disperse throughout the beer. Give it some time and let me know how it turns out. The bitterness is probably from the hops though, check your notes and see if you had the right alpha% or if you added too much.

I too made it again this year following the same recipe I originally posted. I personally don't notice a strong bitter after-bite. Mine's still carbing in the keg, but I'll update when it's completely ready.

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Old 11-26-2012, 01:40 PM   #9
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Here's another picture I took from the original batch. Finally got to uploading it, some 2 years later.

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Old 11-28-2012, 10:58 AM   #10
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I am going to attempt this beer this weekend, but this is the first time I'll be adding spices on the transition from primary to secondary. Are you just using plain old McCormick spice and dumping them in the secondary and then transferring the beer? Or should I be buying real nutmeg and cinnamon sticks and grind them up? or throw them in whole? Just don't want to wait over 2 months for a poorly made beer lol. I am going shopping for the list of stuff I need today and just want to make sure I get everything I need.

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