Trying to take a stab at a winter warmer recipe modelled after the Garrison Brewery Winter Warmer, with a modification to the hops, theirs had 20 IBU and I am shooting for 35. Looking at the label it says it is brewed with cinnamon and cloves as well. Do you suppose these go into the boil or into the seconday? What would be a good amount of these ingredients to use so that you can taste them but not be overpowering.
Their ingredient list includes: 2 row pale malt, munich, caramel, chocolate and brown sugar with norther brewer hops at 1.064OG and 6.8% abv
Here is the recipe I came up with, it's extract + grain:
Batch Size: 5.00 gal
Boil Size: 3.00 gal avg
Estimated OG: 1.069
Estimated Color: 25 SRM
Estimated IBU: 35 IBU
Boil Time: 60 Minutes
7 lb Pale LME (1/2 up front, 1/2 at 10 min remaining in boil)
1.5 lb Munich Malt - 10L
0.5 lb Crystal 60L Malt – 60L
0.5 lb Chocolate Malt – 400L
0.5 lb Dark Brown Sugar – 50L
1.00 oz Northern Brewer [9.00 %] (60 min) Hops
0.50 oz Northern Brewer [9.00 %] (20 min) Hops
0.50 oz East Kent Goldings [5.50 %] (5 min) Hops
Steep grains at 155F for 30 mins in 3 gal of water then heat water to 170F wash grains, bring to boil, remove from heat, add 1/2 of the LME and return to boil, begin hop schedule. At 10 mins remaining in boil, remove from heat, add the last 1/2 of LME, return to heat.
Yeast: Any suggestions that would fit this style?
Primary : 3 weeks @ ~65F
Secondary: 4 weeks @~65F
Any help/tweeks/modifactions and tips for brewing a bigger beer would be greatly appreciated.