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winter warmer 2002
Old Ale • Partial Mash • 5 gal
inspired by summit winter. but, bigger, maltier, and with extra hops to balance.
December 12, 2002 am 07:46am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 2 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .75 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Tettnanger - 4.5 AA% whole; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Tettnanger - 4.5 AA% whole; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tbsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
inspired by summit winter. but, bigger, maltier, and a bit more bitter to balance the extra malt and alchol.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.016 | 1.015 - 1.022 | |
| Color: | 21.3 SRM | 10 - 22 | |
| Alcohol: | 6.6% ABV | 6% - 9% | |
| Bitterness: | 26.8 IBU | 30 - 60 | |
Discussion
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