Winter Warmer recipes

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I_used_to_brew
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Winter Warmer recipes

Post by I_used_to_brew »

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
Last edited by I_used_to_brew on Fri Dec 02, 2011 2:33 pm, edited 1 time in total.
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Taz Ales
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Re: Winter Warmer recipes

Post by Taz Ales »

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
Taz... or Chris. It's up to you.
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alikocho
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Re: Winter Warmer recipes

Post by alikocho »

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.
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
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SandyM
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Re: Winter Warmer recipes

Post by SandyM »

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.
Burns stuff. And makes beer. Usually not at the same time.
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MapperMatt
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Re: Winter Warmer recipes

Post by MapperMatt »

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
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steve crawshaw
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Re: Winter Warmer recipes

Post by steve crawshaw »

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
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I_used_to_brew
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Re: Winter Warmer recipes

Post by I_used_to_brew »

I want to try Ali's Munich rich beer too. Munich is a great base malt for a lot of darker beers.
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alikocho
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Re: Winter Warmer recipes

Post by alikocho »

Trunky wrote:I want to try Ali's Munich rich beer too. Munich is a great base malt for a lot of darker beers.
Available on keg in St Werburghs...I'll bring a growler of it to the next BJCP class as a warm up beer.
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
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I_used_to_brew
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Joined: Sat Nov 20, 2010 1:06 pm

Re: Winter Warmer recipes

Post by I_used_to_brew »

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
I'm thinking of doing a beer very like this Chris, how did it mature? Anyone else tried something similar?
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EckersKlein
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Re: Winter Warmer recipes

Post by EckersKlein »

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...
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