Winter Warmer Recipe help wanted

[TechyDork]

So for the second year in a row 21st Amendments fireside chat is one of my favorite fall/winter seasonal beers. I have looked for a clone with limited results. Here is what i was able to put together from my search and the info on 21st's website.

any thoughts are welcomed and much appreciated.

Fire Side Chat Clone

Recipe Type: All Grain
Yeast: WLP013 London Ale
Yeast Starter: appropriate sized starter
Batch Size (Gallons): 10.5
Original Gravity: 1.081
Final Gravity: 1.022
IBU: 48
Boiling Time (Minutes): 60
Color: 25 SRM
Primary Fermentation (# of Days & Temp): 14 days at 65 degrees

17 lb - Pale 2-Row UK
8 lb - Munich Malt (9 srm)
3 lb - white wheat
2 lb - C40
1.75 lb - Aromatic
1 lb - Chocolate (350 srm)
.25 lb - De-bittered Black

1.5 oz Magnum @ 60
3.5 oz EKG @ 30

1 oz Ground Ginger Root @ 10
1 tsp Allspice @ 10
1.5 tst Cinnamon @ 10

3 oz Cocoa Nibbs in Secondary for 5 days.


Brewhouse efficiency for this recipe is set to 72%

Mash at 156 degrees for 60 minutes.
Raise to 168 for mashout, hold for 10 minutes.
Fly sparge to hit target boil volume.

 

[giraffe]

1.081, 7% crystal and a mash temp of 156, is going to be pretty thick, are you positive that will get down to 1.022?

(I havent had the beer in question, so Im not sure exactly what you are going for)

What is the purpose of the wheat? How long do you plan on aging it?

 

[TechyDork]

1.081, 7% crystal and a mash temp of 156, is going to be pretty thick, are you positive that will get down to 1.022?

(I havent had the beer in question, so Im not sure exactly what you are going for)

What is the purpose of the wheat? How long do you plan on aging it?

now that i take a 2nd look that may be a bit high on the mash and the crystal. I included the wheat because it is listed on the companies website as an ingredient, but maybe not in that large of a quantity. The beer did have good head retention, so maybe that is the purpose of the wheat.

This one would probably age for a month or two in the keg. This brew will be a trial run with plans to brew it mid summer to allow it to age longer before drinking in the late fall next year.

 

[TechyDork]

updated,

Recipe Type: All Grain
Yeast: WLP013 London Ale
Yeast Starter: appropriate sized starter
Batch Size (Gallons): 10.5
Original Gravity: 1.082
Final Gravity: 1.024
IBU: 48
Boiling Time (Minutes): 60
Color: 25 SRM
Primary Fermentation (# of Days & Temp): 14 days at 65 degrees

10 lb - Pale 2-Row UK
17 lb - Munich Malt (9 srm)
1 lb - white wheat
1.5 lb - C40
1.75 lb - Aromatic
1 lb - Chocolate (350 srm)
.25 lb - De-bittered Black

1.5 oz Magnum @ 60
3.5 oz EKG @ 30

1 oz Ground Ginger Root @ 10
1 tsp Allspice @ 10
1.5 tst Cinnamon @ 10

3 oz Cocoa Nibbs in Secondary for 5 days.


Brewhouse efficiency for this recipe is set to 72%

Mash at 154 degrees for 60 minutes.
Raise to 168 for mashout, hold for 10 minutes.
Fly sparge to hit target boil volume.

 

[JKaranka]

I've not tried the beer but assuming it is based on a British winter warmer:
- I'd use more 2-row than Munich
- I'd keep the wheat at 3-5oz, which is what we tend to use for head retention

Sounds quite filling!

 

[TechyDork]

Updated version after a little more research and advice from fellow brewers.

Recipe Type: All Grain
Yeast: WLP005 British Ale
Yeast Starter: appropriate sized starter
Batch Size (Gallons): 10.5
Original Gravity: 1.078
Final Gravity: 1.022
IBU: 48
Boiling Time (Minutes): 60
Color: 25 SRM
Primary Fermentation (# of Days & Temp): 14 days at 65 degrees

19 lb - Pale 2-Row UK
8 lb - Munich Malt (9 srm)
1.75 lb - Aromatic
1.5 lb - C40
1 lb - Chocolate (350 srm)
.25 lb - De-bittered Black
.25 lb - wheat Malt (Ger)

1.5 oz Magnum @ 60
3.25 oz EKG @ 30

1 oz Ground Ginger Root @ 10
1 tsp Allspice @ 10
1.5 tsp Cinnamon @ 10

3 oz Cocoa Nibbs in Secondary for 5 days.


Brewhouse efficiency for this recipe is set to 72%

Mash at 154 degrees for 60 minutes.
Raise to 168 for mash out, hold for 10 minutes.
Fly sparge to hit target boil volume.

 

[buzzerj]

No you missed it. Given the ingredients you have and with a 5 gallon batch size I get this. This will yield the following:

ABV: 7.9%
IBU: 45.7
Color: 26.2°SRM
IBU/OG: 0.572
Original gravity: 1.080
Final gravity: 1.020
Boil volume: 6.00 gal
Final volume: 5.00 gal

Mash at 153 degrees for 60 mins with 15 minute mash out at 170 degrees. Ferment for 2 weeks at 64 degrees F. Good luck.

74% 11.30 lbs British Pale Malt (Maris Otter) 60 min 3°L 37.0 60.21
10% 1.50 lbs Munich 10L (Briess) 60 min 9°L 37.0 7.99
6% 14.00 oz Dingemans Aromatic 60 min 26°L 36.0 4.54
5% 12.00 oz Caramel/Crystal Malt - 40L 60 min 40°L 34.0 3.67
3% 8.00 oz Chocolate Malt (Briess) 60 min 350°L 30.9 2.22
1% 2.00 oz Carafa II 60 min 412°L 32.0 0.58
1% 2.00 oz German Wheat Malt (Light) 60 min 2°L 39.0 0.70

0.70 oz US Magnum Leaf Boil 17.0% 60 min 10.12 35
0.90 oz Goldings, East Kent Pellet Boil 5.0% 30 min 4.50 10

0.50 oz Ground Ginger Boil 10 mins
0.12 oz Cinnamon Boil 10 mins
0.08 oz Allspice Boil 10 mins
1.50 oz Cocoa Nibs Secondary Fermentation

Distilled Water with the salt additions
Calcium Carbonate (CaCO3) a.k.a. Chalk 0.08 oz
Canning Salt (NaCl) 0.08 oz
Calcium Sulfate (CaSO4*2 H2O) 0.06 oz
Magnesium Sulfate (MgSO4*7H2O) Epsom Salt 0.06 oz

 

[TechyDork]

Missed what?

 

[TechyDork]

Missed what?

 

[buzzerj]

Missed in that as I looked at it you overshot the %ABV and bitterness. I dropped quite an amount of Munich Malt from what you had and brought everything in line for the beer. For your 10+ gallons double what I got for my 5 gallon batch. A friend also said she tasted cardamom which is a ginger relative. It's the spices that you really got to get right. The 21st Amendment website says they do change the spices year to year. And even the proportions of spices I have are just guesses. Good Luck!

 

[TechyDork]

Missed in that as I looked at it you overshot the %ABV and bitterness. I dropped quite an amount of Munich Malt from what you had and brought everything in line for the beer. For your 10+ gallons double what I got for my 5 gallon batch. A friend also said she tasted cardamom which is a ginger relative. It's the spices that you really got to get right. The 21st Amendment website says they do change the spices year to year. And even the proportions of spices I have are just guesses. Good Luck!

Got it. Thanks for the input!! I will scale this up and give it a shot in the next few weeks. I am building my eHERMs system and this will be one of the first brews we do.