ZebulonBrewer
Well-Known Member
Good evening everyone, I just wanted to share my recipe for one of my favorite homebrews: My Widmer Brother's 'Brrrr' Clone.
I've made this twice now; once in 2013 and once in 2014. On beeradvocate it is listed as a Winter Warmer, but I've been calling it an Imperial Red Ale. I love it, my wife loves it, my friends love it. It's a great beer. It's relavent info is listed below:
Brrr
bitterness: 50 IBU
alcohol by volume: 7.2%
original gravity: 17° PLATO (1.070)
malts:
Pale, Caramel 10L & 80L,
Munich 10L, Carapils, Dark Chocolate
hops:
Bittering: Alchemy
Aroma: Simcoe & Cascade
I made this last year because of the name (I'm sure many of us do this), and on the good reputation of the Widmer Brother's Brewery. I was able to sample this beer, oak aged, at the Big Beer and Barleywine Festival in Dayton, OH in late 2013, and it is definitely something I need to try to do, perhaps for this year.
I originally put this together from a couple of posts while looking for a clone, but there wasn't a singular recipe, that was easy to find, on this site. That's where this comes in. I made this batch as a partial mash, partial boil, BIAB due to the limitations of my boil kettle and heat source. I am a month or three from being AG BIAB with a new 50QT kettle (I hope).
(Note: this was a 1L starter, and the crystal 15 was because my LHBS was out of 10)
This is very easy to convert to all grain or hybrid extract (as I made it last year), and despite the alcohol content, it is ready after 3 weeks to a month in primary, plus carbonation.
I have considered altering the name of this brew to individualize it, but the best I can come up with is along the lines of 'Red Winter's Doom' or 'Red Wintery Doom' which are.....Ok. I'd like thoughts.
Here is a picture of the final product. This has not sat long enough to be cleared well, and it's late and not well lit in my new house at night.
I've made this twice now; once in 2013 and once in 2014. On beeradvocate it is listed as a Winter Warmer, but I've been calling it an Imperial Red Ale. I love it, my wife loves it, my friends love it. It's a great beer. It's relavent info is listed below:
Brrr
bitterness: 50 IBU
alcohol by volume: 7.2%
original gravity: 17° PLATO (1.070)
malts:
Pale, Caramel 10L & 80L,
Munich 10L, Carapils, Dark Chocolate
hops:
Bittering: Alchemy
Aroma: Simcoe & Cascade
I made this last year because of the name (I'm sure many of us do this), and on the good reputation of the Widmer Brother's Brewery. I was able to sample this beer, oak aged, at the Big Beer and Barleywine Festival in Dayton, OH in late 2013, and it is definitely something I need to try to do, perhaps for this year.
I originally put this together from a couple of posts while looking for a clone, but there wasn't a singular recipe, that was easy to find, on this site. That's where this comes in. I made this batch as a partial mash, partial boil, BIAB due to the limitations of my boil kettle and heat source. I am a month or three from being AG BIAB with a new 50QT kettle (I hope).
(Note: this was a 1L starter, and the crystal 15 was because my LHBS was out of 10)
This is very easy to convert to all grain or hybrid extract (as I made it last year), and despite the alcohol content, it is ready after 3 weeks to a month in primary, plus carbonation.
I have considered altering the name of this brew to individualize it, but the best I can come up with is along the lines of 'Red Winter's Doom' or 'Red Wintery Doom' which are.....Ok. I'd like thoughts.
Here is a picture of the final product. This has not sat long enough to be cleared well, and it's late and not well lit in my new house at night.