Winter ale 2016 Recipe

Recipe Info

Recipe Image

Winter ale 2016

by on
All Grain + Extract
5 Gallon(s)
3 Gallon(s)
60 min
75%
Winter ale 2016

Fermentables

56% - Liquid Malt Extract - Light - US
6.6
35
4
Extract
8% - Crystal 60L - UK
1
34
60
Mash
8% - Munich - Dark 20L - US
1
35
20
Mash
4% - Honey Malt - CA
0.5
37
25
Mash
2% - Chocolate Malt - US
0.25
34
350
Mash
2% - Black Patent Malt - UK
0.25
25
500
Mash
8% - Dry Malt Extract - Light - US
1
44
8
Extract
4% - Molasses - US
0.5
36
80
Late
4% - Honey - US
0.5
35
1
Late
2% - Pale Chocolate - UK
0.25
32
200
Mash

Hops

East Kent Goldings
2
Pellet
Boil
60 min(s)
5.5
32.3
Tettnang
1
Pellet
Boil
10 min(s)
4.5
4.8
Hallertau
1
Pellet
Boil
10 min(s)
4.5
4.8

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Allspice
1
tsp
Boil
Cinnamon
4
each
Boil
Orange or Lemon peel
1
oz
Boil
Orange or Lemon peel
1
oz
Boil
Ginger
1
oz
Boil
Vanilla Extract
1
tsp
Boil
Irish Moss
1
tsp
Boil

Mash Steps

Steep grains 1.5 gal water
Decoction
165
60 min

Special Instructions

1.
sparge mash with .5 gal water at 170F
2.
add liquid malt extract
3.
add dry malt extract
4.
add molases and honey
5.
add East Kent Golding hops
6.
bring to a boil
7.
create lemongrass tea with 2 cups water
8.
at 10 minues, add remaining hops, spices and tea
9.
cool wort to 70F
10.
move wort to primary and add water to 5 gal, maintain 70F
11.
check original specific gravity
12.
pitch yeast
13.
Note: 1 oz fresh orange peel (from 4 organic oranges)
14.
Note: 1 oz fresh lemongrass (whites) done in tea
15.
Note: Use black strap molasses
16.
Note: Use 3" cinnamon sticks

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Winter ale 2016
  • 5.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.079 OG
  • 1.020 FG
  • 41.9 IBU (tinseth) Bitterness
  • 0.53 BG:GU
  • 32.2° SRM Color
  • 75% Efficiency
  • 7.6% ABV Alcohol
  • 271 per 12oz Calories
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