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Old 11-09-2011, 02:03 AM   #1
Apr 2011
Cincinnati, Ohio
Posts: 18

Hi all, I am on my 23rd brew since I started in January. I have gotten the hang of adapting and modifying recipes, but this is my first one I built from scratch. I am definitely not sure on my hops selection. I wanted something high abv, a little dark, with some toasty notes. Please give me some feedback on things I may want to reconsider before I commit to 5 gallons of this bad boy. Thanks!

Winter Warmer v.1
Christmas/Winter Specialty Spice Beer
Type: Extract Date: 11/8/2011
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 3.67 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 4 Gal/15.1 L) - Extract
End of Boil Volume 3.38 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Amt Name Type # %/IBU
1 lbs 4.0 oz Caramel Malt - 50L 6-Row (Briess) (50.0 SRM) Grain 1 9.8 %
1 lbs Victory Malt (25.0 SRM) Grain 2 7.8 %
9 lbs Pale Liquid Extract (8.0 SRM) Extract 3 70.6 %
1 lbs 8.0 oz Brown Sugar, Dark (50.0 SRM) Sugar 4 11.8 %
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min Hop 5 14.6 IBUs
0.06 oz Cinnamon Stick (Boil 5.0 mins) Spice 6 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 2.0 min Hop 7 0.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.081 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 15.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 19.6 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 12 lbs 12.0 oz
Sparge Water: 1.75 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Created with BeerSmith

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Old 11-19-2011, 05:46 PM   #2
Apr 2011
Cincinnati, Ohio
Posts: 18

66 views and no replies? Thanks for the help.

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Old 11-19-2011, 07:09 PM   #3

Originally Posted by Juicepig View Post
66 views and no replies? Thanks for the help.
Lose the attitude. A lot of us look but don't do extracts and don't have the experience to comment! Post in extract section and you may have better luck. That's why it's there!
Mead Lane Brewing
The liver is evil and must be punished

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Old 11-19-2011, 07:11 PM   #4
Aug 2011
, NC Mountains
Posts: 25
Liked 1 Times on 1 Posts

Hi Juicepig,
First, I would definately cut the brown sugar back to 1/2 to 3/4 lb. The amount you have will surely dry out the finish. Increase your caramel and/or your base malt to get ABV back up.
Second, you want more hop bitterness to offset the high alcohol content. I would double the bittering hops, divide your aroma hops and add half at 20 min for some flavor. Your IBU will go to something like 45 but it will be ok.
Don't be afraid to play with more spices. I typically add at least three more (ginger, nutmeg and clove) to cinnamon because alone it is dry and not very tasty in beer.
You have a good looking recipe, tweak it just a bit and you will be more satisfied with the outcome.


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