Morning! This is the first recipe that I built completely from the ground up and would like some advice. I am going for a Winter Warmer style that has a deep red to mahogany color, so not entirely black. Flavor should have some malt sweetness with caramel and raisin notes as well as some spices (cinnamon, ginger, maybe star anise) and orange peel--those will be added either last 10 min of boil, or at flame out. This will be kegged and aged for a while, hoping to brew in the next two weeks and tap after Thanksgiving. Not planning on adjusting my water at all for simplicity's sake.
Let me know what you think!
HOME BREW RECIPE:
Title: Winter Warmer
Author: Joe
Brew Method: All Grain
Style Name: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.049
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.074
Final Gravity: 1.018
ABV (standard): 7.29%
IBU (tinseth): 32.18
SRM (morey): 25.99
Mash pH: 0
FERMENTABLES:
10 lb - Maris Otter Pale (61.5%)
2 lb - Dark Munich (12.3%)
2 lb - Crystal 60L (12.3%)
1 lb - Extra Dark Crystal 120L (6.2%)
4 oz - Pale Chocolate (1.5%)
1 lb - Honey - (late addition) (6.2%)
HOPS:
1 oz - Fuggles, Type: Pellet, AA: 4.2, Use: Boil for 60 min, IBU: 14.69
1 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 17.49
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 605 min, Amount: 5 gal
2) Sparge, Temp: 170 F, Time: 5 min, Amount: 6 gal, Batch
Starting Mash Thickness: 1.33 qt/lb
YEAST:
Imperial Yeast - A10 Darkness
Starter: Yes
Form: Liquid
Attenuation (custom): 71%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 67 F
Pitch Rate: 1.0 (M cells / ml / deg P)
Let me know what you think!
HOME BREW RECIPE:
Title: Winter Warmer
Author: Joe
Brew Method: All Grain
Style Name: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.049
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.074
Final Gravity: 1.018
ABV (standard): 7.29%
IBU (tinseth): 32.18
SRM (morey): 25.99
Mash pH: 0
FERMENTABLES:
10 lb - Maris Otter Pale (61.5%)
2 lb - Dark Munich (12.3%)
2 lb - Crystal 60L (12.3%)
1 lb - Extra Dark Crystal 120L (6.2%)
4 oz - Pale Chocolate (1.5%)
1 lb - Honey - (late addition) (6.2%)
HOPS:
1 oz - Fuggles, Type: Pellet, AA: 4.2, Use: Boil for 60 min, IBU: 14.69
1 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 17.49
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 605 min, Amount: 5 gal
2) Sparge, Temp: 170 F, Time: 5 min, Amount: 6 gal, Batch
Starting Mash Thickness: 1.33 qt/lb
YEAST:
Imperial Yeast - A10 Darkness
Starter: Yes
Form: Liquid
Attenuation (custom): 71%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 67 F
Pitch Rate: 1.0 (M cells / ml / deg P)