Bristol Warmer
(number 7 in comp)
Munich Malt 7000 grams
Pale Malt 1000 grams
Special Carafa I 500 grams
Crystal Malt 300 grams
Wheat Malt 500 grams
Flaked Barley 500 grams
Centennial Whole 90 mins 30 grams
Fuggle Whole 90 mins 50 grams
East Kent Golding Whole 5 mins 100 grams
Final Volume: 34 Litres
Original Gravity: 1.072
Final Gravity: 1.019
Alcohol Content: 6.9% ABV
Bitterness: 38 EBU
Colour: 171 EBC
Fermentis Safale S-04 @ 18c
Winter Warmer recipes
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Winter Warmer recipes
Last edited by I_used_to_brew on Fri Dec 02, 2011 2:33 pm, edited 1 time in total.
Re: Winter Warmer recipes
Gourdy's Alive! 6.3%
BCB winter warmer competition beer no.3
4.5Kg Marris Otter pale
300g chocolate malt
500g munich
2 Kg pumpkin pulp (roast pumpkin slices until soft, remove skin, pulp and add to mash tun)
Boil time: 60 min
1 cinnamon stick
1/2 tsp dry ginger
1/2 tsp nutmeg
1/2 tsp allspice
28 IBUs
EKG : 50g : 60 min
Fuggle : 50g : 10 min
Nelson Sauvin : 15g : 10 min
Nelson Sauvin : 30g @ 80C
Yeast: Munich (Danstar)
500g lactose added as syrup post fermentation
BCB winter warmer competition beer no.3
4.5Kg Marris Otter pale
300g chocolate malt
500g munich
2 Kg pumpkin pulp (roast pumpkin slices until soft, remove skin, pulp and add to mash tun)
Boil time: 60 min
1 cinnamon stick
1/2 tsp dry ginger
1/2 tsp nutmeg
1/2 tsp allspice
28 IBUs
EKG : 50g : 60 min
Fuggle : 50g : 10 min
Nelson Sauvin : 15g : 10 min
Nelson Sauvin : 30g @ 80C
Yeast: Munich (Danstar)
500g lactose added as syrup post fermentation
Taz... or Chris. It's up to you.
Re: Winter Warmer recipes
Black Monk Belgian Porter (which owing to life getting in the way at the last minute didn't get to the competition)
OG: 1.066
FG: 1.012
40 IBU
45 SRM
German Munich Malt 3.250 kg
Belgian Pilsen Malt 1.500 kg
Belgian Special B 0.300 kg
Belgian Chocolate Malt 0.300 kg
Belgian Caramel Munich Malt 60 0.300 kg
Belgian Dehusked Black Malt 0.300 kg
Belgian Dark Candi Syrup 0.500 kg
German Tettnang 3.8 % 77 g 60 Min From End
German Hallertauer Mittlefruh 4.2 % 28 g 10 Min From End
German Hallertauer Mittlefruh 4.2 % 25 g At turn off
Yeast: WLP510 Belgian Bastogne and WLP566 Saison II pitched together. Half of the batch is being aged with Brettanomyces Bruxellensis.
OG: 1.066
FG: 1.012
40 IBU
45 SRM
German Munich Malt 3.250 kg
Belgian Pilsen Malt 1.500 kg
Belgian Special B 0.300 kg
Belgian Chocolate Malt 0.300 kg
Belgian Caramel Munich Malt 60 0.300 kg
Belgian Dehusked Black Malt 0.300 kg
Belgian Dark Candi Syrup 0.500 kg
German Tettnang 3.8 % 77 g 60 Min From End
German Hallertauer Mittlefruh 4.2 % 28 g 10 Min From End
German Hallertauer Mittlefruh 4.2 % 25 g At turn off
Yeast: WLP510 Belgian Bastogne and WLP566 Saison II pitched together. Half of the batch is being aged with Brettanomyces Bruxellensis.
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Winter Warmer recipes
Chocolate stout
4.2Kg M.O.
1.5Kg Flaked Barley
1 Kg Pale Chocolate
0.5Kg Roast Barley
0.5Kg Chocolate
50g EKG @ 90
50g EKG @ 60
50g EKG @ 30
50g EKG @ 15
40g Centennial @ 0
Steep for 30 minutes
OG 1.067
FG 1.022
ABV 6%
Yeast S04
Brew length 25l
70 IBU
136 EBC
This is what I have recorded as the recipe but the boiler broke somewhere between 30 and 15 so in fact the last EKG was effectively added at 0 and the centennial 15 minutes into steeping then left for another half hour while I cooked dinner.
4.2Kg M.O.
1.5Kg Flaked Barley
1 Kg Pale Chocolate
0.5Kg Roast Barley
0.5Kg Chocolate
50g EKG @ 90
50g EKG @ 60
50g EKG @ 30
50g EKG @ 15
40g Centennial @ 0
Steep for 30 minutes
OG 1.067
FG 1.022
ABV 6%
Yeast S04
Brew length 25l
70 IBU
136 EBC
This is what I have recorded as the recipe but the boiler broke somewhere between 30 and 15 so in fact the last EKG was effectively added at 0 and the centennial 15 minutes into steeping then left for another half hour while I cooked dinner.
Burns stuff. And makes beer. Usually not at the same time.
- MapperMatt
- Posts: 316
- Joined: Sat Feb 05, 2011 10:33 am
Re: Winter Warmer recipes
Ali, hopefully you can bring your entry to one of next years meetings?
Here is the recipe for my beer, TBH it wasn't that great from the bottle, it tasted much nicer from keg. No.10 in comp:
Mapper's Fireside Friend
Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 5.861
Total Hops (g): 150.00
Original Gravity (OG): 1.059
Final Gravity (FG): 1.014
Alcohol by Volume (ABV): 5.8 %
Colour (SRM): 34.5 (EBC): 67.9
Bitterness (IBU): 87.4 (Average)
Brewhouse Efficiency (%): 55
Boil Time (Minutes): 60
Grain Bill
----------------
5.296 kg Maris Otter Low Colour (90.36%)
0.332 kg Dark Crystal Malt (5.67%)
0.233 kg Black Malt (3.97%)
Hop Bill
----------------
120.0 g Fuggles Leaf (5.4% Alpha) @ 60 Minutes (Boil) (7.1 g/L)
30.0 g Bramling Cross Leaf (6.95% Alpha) @ 0 Days (Dry Hop) (1.8 g/L)
Misc Bill
----------------
Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with Danstar Nottingham
Here is the recipe for my beer, TBH it wasn't that great from the bottle, it tasted much nicer from keg. No.10 in comp:
Mapper's Fireside Friend
Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 5.861
Total Hops (g): 150.00
Original Gravity (OG): 1.059
Final Gravity (FG): 1.014
Alcohol by Volume (ABV): 5.8 %
Colour (SRM): 34.5 (EBC): 67.9
Bitterness (IBU): 87.4 (Average)
Brewhouse Efficiency (%): 55
Boil Time (Minutes): 60
Grain Bill
----------------
5.296 kg Maris Otter Low Colour (90.36%)
0.332 kg Dark Crystal Malt (5.67%)
0.233 kg Black Malt (3.97%)
Hop Bill
----------------
120.0 g Fuggles Leaf (5.4% Alpha) @ 60 Minutes (Boil) (7.1 g/L)
30.0 g Bramling Cross Leaf (6.95% Alpha) @ 0 Days (Dry Hop) (1.8 g/L)
Misc Bill
----------------
Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with Danstar Nottingham
- steve crawshaw
- Posts: 856
- Joined: Thu Apr 22, 2010 8:49 pm
- Contact:
Re: Winter Warmer recipes
Number 1 - tastes a lot better from the keg than the bottle...
- Like Baltic Mild but using New Zealish hops, i.e. Nelson Sauvin and Motueka. Having received comments from the judges on my Baltic Mild (AKA Blackstrap Porter) which said it needed more in the middle palate, I decided to make extra effort to control mash temps. I didn't create the recipe in BeerSmith, but having just transcribed it into the software it appears I got the hopping rather wrong, using a lot of Nelson Sauvin as aroma hops (~100g) of which BeerSmith says... "use sparingly in pale ales"(!) and using Motueka as a bittering hop (should be aroma). I used "first wort" hopping for this one, where hops are added to the kettle as the wort from the mash tun is let into it.
Recipe: Kiwi Porter
Style: Robust Porter
TYPE: All Grain
Based on Baltic Mild, but using NZ hops instead of US
Recipe Specifications
--------------------------
Boil Size: 26.82 l
Post Boil Volume: 23.75 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 18.49 l
Estimated OG: 1.059 SG
Estimated Color: 50.9 EBC
Estimated IBU: 43.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.3 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.18 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 79.1 %
0.50 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 2 9.4 %
0.30 kg Brown Malt (128.1 EBC) Grain 3 5.6 %
0.28 kg Chocolate Malt (886.5 EBC) Grain 4 5.3 %
0.03 kg Molasses (157.6 EBC) Sugar 6 0.6 %
24.97 g Motueka [7.00 %] - First Wort 90.0 min Hop 5 27.7 IBUs
9.99 g Nelson Sauvin [12.00 %] - Boil 90.0 min Hop 7 15.7 IBUs
50.00 g Nelson Sauvin [12.00 %] - Aroma Steep 5. Hop 8 0.0 IBUs
40.00 g Nelson Sauvin [12.00 %] - Aroma Steep 0. Hop 9 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 5.29 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.71 l of water at 75.7 C 68.9 C 45 min
Sparge: Fly sparge with 19.33 l water at 75.6 C
- Like Baltic Mild but using New Zealish hops, i.e. Nelson Sauvin and Motueka. Having received comments from the judges on my Baltic Mild (AKA Blackstrap Porter) which said it needed more in the middle palate, I decided to make extra effort to control mash temps. I didn't create the recipe in BeerSmith, but having just transcribed it into the software it appears I got the hopping rather wrong, using a lot of Nelson Sauvin as aroma hops (~100g) of which BeerSmith says... "use sparingly in pale ales"(!) and using Motueka as a bittering hop (should be aroma). I used "first wort" hopping for this one, where hops are added to the kettle as the wort from the mash tun is let into it.
Recipe: Kiwi Porter
Style: Robust Porter
TYPE: All Grain
Based on Baltic Mild, but using NZ hops instead of US
Recipe Specifications
--------------------------
Boil Size: 26.82 l
Post Boil Volume: 23.75 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 18.49 l
Estimated OG: 1.059 SG
Estimated Color: 50.9 EBC
Estimated IBU: 43.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.3 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.18 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 79.1 %
0.50 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 2 9.4 %
0.30 kg Brown Malt (128.1 EBC) Grain 3 5.6 %
0.28 kg Chocolate Malt (886.5 EBC) Grain 4 5.3 %
0.03 kg Molasses (157.6 EBC) Sugar 6 0.6 %
24.97 g Motueka [7.00 %] - First Wort 90.0 min Hop 5 27.7 IBUs
9.99 g Nelson Sauvin [12.00 %] - Boil 90.0 min Hop 7 15.7 IBUs
50.00 g Nelson Sauvin [12.00 %] - Aroma Steep 5. Hop 8 0.0 IBUs
40.00 g Nelson Sauvin [12.00 %] - Aroma Steep 0. Hop 9 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 5.29 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.71 l of water at 75.7 C 68.9 C 45 min
Sparge: Fly sparge with 19.33 l water at 75.6 C
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Winter Warmer recipes
I want to try Ali's Munich rich beer too. Munich is a great base malt for a lot of darker beers.
Re: Winter Warmer recipes
Available on keg in St Werburghs...I'll bring a growler of it to the next BJCP class as a warm up beer.Trunky wrote:I want to try Ali's Munich rich beer too. Munich is a great base malt for a lot of darker beers.
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Winter Warmer recipes
I'm thinking of doing a beer very like this Chris, how did it mature? Anyone else tried something similar?Taz Ales wrote:Gourdy's Alive! 6.3%
BCB winter warmer competition beer no.3
4.5Kg Marris Otter pale
300g chocolate malt
500g munich
2 Kg pumpkin pulp (roast pumpkin slices until soft, remove skin, pulp and add to mash tun)
Boil time: 60 min
1 cinnamon stick
1/2 tsp dry ginger
1/2 tsp nutmeg
1/2 tsp allspice
28 IBUs
EKG : 50g : 60 min
Fuggle : 50g : 10 min
Nelson Sauvin : 15g : 10 min
Nelson Sauvin : 30g @ 80C
Yeast: Munich (Danstar)
500g lactose added as syrup post fermentation
- EckersKlein
- Posts: 122
- Joined: Thu Sep 27, 2012 11:42 pm
Re: Winter Warmer recipes
Belgian Candy Stout
Partial Mash
Grains:
450g chocolate
350g special B
300g crystal
1000g pale MO
Mashed for 1hr at 68C
Primary fermentables:
1.2kg dark candy sugar
3.8kg cedarex light LME
Hops:
50g willamette at T-40m
50g willamette at T-15m
Yeasty-beasties:
T-58
Stats:
OG: 1.088
The rest we shall see...
Partial Mash
Grains:
450g chocolate
350g special B
300g crystal
1000g pale MO
Mashed for 1hr at 68C
Primary fermentables:
1.2kg dark candy sugar
3.8kg cedarex light LME
Hops:
50g willamette at T-40m
50g willamette at T-15m
Yeasty-beasties:
T-58
Stats:
OG: 1.088
The rest we shall see...