Bonehead Winter Warmer

[mrmedic0]

Hey all. I have drafted a winter warmer recipe that I want to try. It is based off of Rahr & Sons winter warmer. I made a few changes as well. Any suggestions/comments are welcome. Thanks!

Ingredients:
------------
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins)
12 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM)
1 lbs 8.0 oz Caramunich Malt (56.0 SRM)
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
12.0 oz Chocolate Malt (350.0 SRM)
0.50 oz Magnum [14.00 %] - Boil 60.0 min 20.8 IBUs
0.25 oz Magnum [14.00 %] - Boil 45.0 min 9.6 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 5.7 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 15.0 3.7 IBUs
0.50 oz Mulling Spices (Boil 3.0 mins)
1.0 pkg London Ale (White Labs #WLP013)

 

[rlmiller10]

That looks good to me. What are the calculated OG and IBU?

 

[mrmedic0]

Beersmith calculations put estimated OG: 1.084 and FG: 1.023.

I'm hoping the mulling spices will not be overpowering. I've heard "don't go over 1 oz mulling spices" from some others on the forum. Idk if Rahr's winter warmer has any spices, but I think it will add a good addition to the malt base. Thoughts on the London Ale yeast? Thanks for your input!

 

[rlmiller10]

I don't have any experience with that yeast. Being lazy and usually procrastinating on making starters I would probably pitch nottingham because the night before I realized I had not started a starter yet.

 

[mrmedic0]

Yeah I do starters so I will use a liquid yeast and pitch my starter. As long as the grain bill and spices look good imma give it a go.

 

[rlmiller10]

I think it looks great. Look forward to the tasting report in a few weeks.

You can always check the spices after fermentation. If they are a little weak to what you want, rack to secondary and add more.

 

[mrmedic0]

Good call. I will be sure to keep you updated. Hopefully gonna brew it this week; if not, next week for sure.