osbick_bird
Member
- Joined
- Jun 5, 2019
- Messages
- 9
- Reaction score
- 6
Hi everybody!! Have never brewed a Winter Warmer before but...tis the season 
I was pondering what direction to take with this--when I was little our mom would always make "Russian Tea" every winter (if memory serves.....a mixture of Tang, Country Time lemonade powder, instant Lipton tea, a bunch of sugar, spices [cinnamon/allspice/cloves?]) which seems in retrospect like a very vintage 70's/early 80s sort of thing, and also way way too sugary to ever be good for you but it was DELICIOUS. Kind of shooting for a similar vibe with this, like a sweet/spicy/orange/tea mix. It's not my intention to be cloying, just wanting the base beer to be caramelly with some residual sweetness & up-front orange and spice. If you guys don't mind looking this over, here's what I've got so far! Maybe it all sounds horrible, who knows! Still pretty new to recipe design and am getting more comfortable/familiar with the specialty malts. Any feedback you might have would be gratefully appreciated.
Malts (12 lb 12 oz)
10 lb (72.7%) — Pale Ale Malt
1 lb (7.3%) — Vienna Malt
10 oz (4.6%) — Crisp Crystal Light (45 SRM)
8 oz (3.6%) — Caramel/Crystal Malt (65 SRM)
6 oz (2.7%) — Honey Malt
4 oz (1.8%) — Bairds Chocolate Malt (500 SRM)
Hops (2 oz)
2 oz (32 IBU) — willamette (Whole) 5% — Boil — 60 min
Miscs
3 -- Cinnamon Sticks — Boil — 5 min
1 oz — Orange Peel, Sweet — Boil — 10 min
1 T — allspice berries — Boil — 5 min
1 t — whole cloves — Boil — 5 min
2 oz — black tea — Flameout
Lemon zest into secondary
1 lb blood orange puree into secondary
Yeast
1 pkg — Wyeast Labs 1728 Scottish Ale (making a starter first)
Maybe mashing at 152? The vital stats for this plugged into Brewfather are:
Vitals
ABV: 6.2
Original Gravity: 1.065
Final Gravity: 1.018
IBU (Tinseth): 32
Color: 20 SRM
I was pondering what direction to take with this--when I was little our mom would always make "Russian Tea" every winter (if memory serves.....a mixture of Tang, Country Time lemonade powder, instant Lipton tea, a bunch of sugar, spices [cinnamon/allspice/cloves?]) which seems in retrospect like a very vintage 70's/early 80s sort of thing, and also way way too sugary to ever be good for you but it was DELICIOUS. Kind of shooting for a similar vibe with this, like a sweet/spicy/orange/tea mix. It's not my intention to be cloying, just wanting the base beer to be caramelly with some residual sweetness & up-front orange and spice. If you guys don't mind looking this over, here's what I've got so far! Maybe it all sounds horrible, who knows! Still pretty new to recipe design and am getting more comfortable/familiar with the specialty malts. Any feedback you might have would be gratefully appreciated.Malts (12 lb 12 oz)
10 lb (72.7%) — Pale Ale Malt
1 lb (7.3%) — Vienna Malt
10 oz (4.6%) — Crisp Crystal Light (45 SRM)
8 oz (3.6%) — Caramel/Crystal Malt (65 SRM)
6 oz (2.7%) — Honey Malt
4 oz (1.8%) — Bairds Chocolate Malt (500 SRM)
Hops (2 oz)
2 oz (32 IBU) — willamette (Whole) 5% — Boil — 60 min
Miscs
3 -- Cinnamon Sticks — Boil — 5 min
1 oz — Orange Peel, Sweet — Boil — 10 min
1 T — allspice berries — Boil — 5 min
1 t — whole cloves — Boil — 5 min
2 oz — black tea — Flameout
Lemon zest into secondary
1 lb blood orange puree into secondary
Yeast
1 pkg — Wyeast Labs 1728 Scottish Ale (making a starter first)
Maybe mashing at 152? The vital stats for this plugged into Brewfather are:
Vitals
ABV: 6.2
Original Gravity: 1.065
Final Gravity: 1.018
IBU (Tinseth): 32
Color: 20 SRM
