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Winter Warmer
Specialty Beer • Extract • 5.25 gal
April 16, 2001 am 04:28am
0.0/5.0 0 ratings
Ingredients (Extract, 5.25 gal)
- 1 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 6.6 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.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .25 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Perle - 9.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Willamette - 4.5 AA% pellets; boiled 30 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
Willamette - 4.5 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Brew batch ___. Brewed __/__/2001. Steep grain in 2.5 gallons of water @ 160 degrees for 30 minutes. Sparge with 1 gallon water @ 180 degrees. Primary in 6.5 glass for ___ days @ 62 degrees. O.G._______. Rack to 5.5 glass to let clear on ___/___/2001. Gravity at rack _______. Secondary for ___ days @ ___ degrees. F.G._______. Prime with 3/4 cups corn sugar. Bottle ___/___/2001. ABV____.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.078 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.019 | 0.995 - 1.035 | |
| Color: | 23.4 SRM | 1 - 50 | |
| Alcohol: | 7.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 47.5 IBU | 0 - 100 | |
Discussion
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