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Home > posts > 2013 > 09 > 20130930_205818_an-old-wamer.html

An Old Wamer

/posts/2013/09/20130930_205818_an-old-wamer.html

Homebrew number 005

Recipe:

(PDF) (TXT)

An Old Warmer

By Justin Winokur (Combined from Jamil's Recipes)

Method:

All Grain

Style:

Holiday/Winter Special Spiced Beer

Boil Time:

60 min

Batch Size:

1.35 gallons (fermentor volume)

Boil Size:

1.9 gallons

Efficiency:

72% (brew house)

Boil Gravity:

1.060 (recipe based estimate)

Original Gravity:

1.085

Final Gravity:

1.021

ABV (standard):

8.32%

IBU (tinseth):

40.2

SRM (morey):

28.46

Fermentables

Amount

Fermentable

PPG

L

Bill %

1.75 lb

United Kingdom - Maris Otter Pale

38

3.75

42.4%

5 oz

Molasses

36

80

7.6%

4 oz

American - Caramel / Crystal 80L

33

80

6.1%

1.75 lb

English Pale

38

3

42.4%

1 oz

Black Patent

25

680

1.5%

Hops

Amount

Variety

Time

AA

IBU

Type

Use

0.25 oz

Horizon

Pellet

12.5

Boil

60 min

40.2

Mash Guidelines

Amount

Description

Type

Temp

Time

5.1 qt

Strike around 165

Infusion

152 F

60 min

--

Mash Out at 168

Temperature

168 F

10 min

3.1 qt

Sparge around 175

Sparge

168 F

10 min

Starting Mash Thickness: 1.33 qt/lb

Other Ingredients

Amount

Name

Type

Use

Time

0.25 tsp

Irish Moss

Fining

Boil

10 min

0.13 tsp

Yeast Nutrient

Other

Boil

10 min

0.25 each

Spices (see comments)

Spice

Boil

1 min

Yeast

Wyeast - London Ale 1028

Attenuation (avg):

75%

Flocculation:

Med-Low

Optimum Temp:

60 - 72 F

Starter:

No

Notes

--------------------------------------

Spice Mix. Note, you only want to use A QUARTER!:

1/2 tsp Cinnamon

1/4 tsp ground ginger

1/8 tsp nutmeg

1/8 tsp allspice

--------------------------------------

This recipe is roughly based on Jamil's Old Ale and his Winter Ale. I also added half of the base as Morris Otter since it sounded interesting and worth trying

Generated by Brewer's Friend - <http://www.brewersfriend.com/>

Date: 2013-09-30 21:07 UTC

Recipe Last Updated: 2013-09-30 21:07 UTC

2013-09-30. Main:

Below are my notes. Again I use italics to try to differentiate between what I wrote at the time and comments

• 4:45 Start heating 5.1 qt

• 4:45, smack yeast

• Bag installed

• 4 cups water set aside for temp adjust and so I can measure

• 5:01 mash in when H2O at about 165. Stirred and settled at 158-160. Added 0.75 cups water (room temp) and brought to about 154-156.

• Total strike is 5.1+0.75/4=5.29 qt

• Oops, a tiny bit of the cooling water was distilled. Not worried about it

• ~T-40min (of 60), temp 150. Heat 3/10 to ~155 (took ~3 min). Hold for 20

• ~T-20 min, temp 150, heat 3/10 to ~155.

• Take 0.19qt out of sparge. 3.5qt-0.19qt=3.31qt=3 qt 1-1/4 cup

• 6:00. Begin mash out. (temp started at 152). Heat on 4/10

• Started at 4/10 but heard some bubbles. Brought it to 3/10

• Cut at 6:09. Hold for 10

• First runnings 4.25 qt. Needed 1.9*4-4.25=3.35 qt from sparge. Will have to squeeze.

• Sparge around 173 (water temp). Hold for 10

• 2nd runnings 3.5 qt (total 7.75qt around 160°F)

• Combined, stirred, pulled 1 cup for mini ice bath for grav

• Adjust 0.25oz *12.5 %AA/10.1%AA=0.31 oz hops

• 86F, SG: 1.059

• 6:52. Boil start. Set timer for 60

• Brewers friend says this is 7.6 qt at 1.062 for 82% pre-boil efficiency

• (dead on with volume when accounting for temp)

• Al spices weigh 0.080oz so keep 0.020 oz

• Note, the grain bag developed a small hole. I probably could get another brew out of it but I don't want to risk it

• 7:53. Into the ice

• Time/Temps: 7:57/122°F (little steam, lid on). 8:02/100°F, 8:12/76 -- Pullit

• OG: 1.089

• 8:25 away

• 15 cm ==> 1.42 gal

• Need to adjust boil off. That's too much!

• Brewers Friend says that is corrected to 1.40 gal, OG 1.091 ==> 81% Efficiency

• Put in into a swamp-cooler setup with the remaining ice water. Will add ice packs later

I will update this later and as I go. Maybe I'll come back and comment too

2013-10-22 Bottling:

Wes helped me bottle while we were also brewing an APA (Beer 7). So the timing on this was more spread out.

• Decided to just use 1/2 cup water for whatever sugar. It doesn't matter much

• FG 1.020 @ 70

• Messed up racking. I lost the siphon so I restarted it but that pumped a lot of air into the bottling bucket. Next time I will take the tube out, restart the siphon, and then put it back under the liquid. Hopefully it won't be too bad

• Measured 12.4cm --> 1.13 gal.

• Exactly 12.03 bottles. I'll just do 11 and not have to worry. It makes life easier

• Plan 2 volumes. Calculator says 0.73 oz

• Brewers Friend says that the FG corrects to 1.021 and 9.19=9.2% ABV (yeast had 76.9% Attenuation)

• 7:50, added priming sugar (it was probably still a bit too hot but should be fine with 1/2 cup into 1 gal of wort (beer?))

• Bottled 11 with extra to drink

• Tasted dry and a bit toasty. I didn't really taste the seasonings

2013-12-07 Tasting Notes:

I tried a bottle while I was brewing. I was actually pretty happy with it. Ididn't taste any spice ormolasses but it still had a nice flavor. A bit harsh in the throat but really not too bad. Especially since it is 9.2% ABV. Ididn't get any aroma but it tasted kind of like a dark brown ale but there wasn't really any roasty-ness. I will come back with more notes next time I have one

Original WP Post ID: 6720

Original WP Pub Date: 2013-09-30_205818