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Old 10-25-2012, 10:38 AM   #1
DonRikkles
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Apr 2012
Arlington, Virginia
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I'd like to have a nice Winter Warmer ready for Christmas, to drink and to pass to family and friends. I've concocted the following recipe...any thoughts or suggestions?

5 gal

10 lb English Pale
1 lb English Crystal 95-115L
.5 lb Roasted Barley
.5 lb Chocolate Malt

Mash at 154 for 1 hr

60 min boil

1 oz Challenger @ 60
1 oz East Kent Golding @ 10
1 tsp each of All Spice, Cinnamon, Nutmeg, Cloves, and a Few spruce tips @ 1 min

Fermentation: London Ale WLP013

Projected OG: 1.065
Projected FG: 1.019
ABV: 6.1
IBU: 32.5

 
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Old 10-25-2012, 11:27 AM   #2
Chuckus95
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Apr 2010
Zionsville, IN
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You may want to dial back the spice additions. i just kegged my Winter Warmer. I did a robust porter with a similar grain bill as your recipe and with .5 tsp of All Spice, Cinnamon, Nutmeg, Cloves at 1 min, and the aroma and flavor is overpowering right now. i just hope that it calms down between now and the Holidays.
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Old 10-25-2012, 11:59 AM   #3
guitarist_713
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Jun 2012
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I would personally dial back the roasted barley. I think that the roastiness might overshadow what you're trying to achieve with the mellow nature of the spices. I think it would end up as a stout with spices-but it's all about your personal preference-

 
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Old 10-26-2012, 12:11 AM   #4
DonRikkles
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Apr 2012
Arlington, Virginia
Posts: 154
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Would mashing at a higher temp (maybe 156) make it "warmer?"

 
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Old 10-26-2012, 01:33 AM   #5
Sippin37
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Oct 2010
Chicago
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That'll give it a little more body and residual sweetness, less fermentable sugars for the yeasties to eat.
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