Winter warmer recipe?

[kevthebootboy]

ive knocked this together for the cold nights, i was thinking something dark and strong, slightly roasted, not like a stout though, ive made a start on it and going to work from there...


Pale Malt 5 EBC 4000 grams 64%
Mild Ale Malt 6 EBC 1000 grams 16%
Munich Malt 20 EBC 500 grams 8%
Chocolate Malt 1050 150 grams 2.4%
Sugar Invert No.4 Syrup 600 EBC 300 grams 4.8%
Flaked Barley 0 EBC 300 grams 4.8%


Northern Brewer Whole 7.5 % 90 mins 60 grams 70.6%
Northern Brewer Whole 7.5 % 15 mins 25 grams 29.4%

Final Volume: 25 Litres
Original Gravity: 1.059
Final Gravity: 1.012
Alcohol Content: 6.1% ABV
Total Liquor: 36.5 Litres
Mash Liquor: 14.9 Litres
Mash Efficiency: 78 %
Bitterness: 49.1574482451918 EBU
Colour: 132 EBC


Any good? taaa Kev

[Deebee]

My winter warmer is in the brewdays thread mate.

CaleD Busters Winder warmer.
IIRC it

pale,
dark crystal
torri wheat ( or wheat malt it matters not)

northdown and challenger for bittering,
styrian goldings and challenger for aroma( 10 minutes)

Notty yeat.

i had 6,10 and 9 grams ( nothdaown, challenger and styrians) as a 5 day dry hop.
turned out at 7.3% and is going to be a cracker i think....

[kevthebootboy]

Cheers DeeDee, you'll have to let us know how it turns out!


What do you lot think of my recipe? I won't be offended if you say it's sh#t!

[WishboneBrewery]

I'd be tempted to either...

Loose the Sugar & Flaked barley and replace with more Munich Malt
Or
Ensure the sugar you use has lots of Character, i.e. Black Treacle or Dark Muscovardo sugar (Not sure what invert no.4 is!)

I've not tried Northern brewer but I'd suggest Northdown hops as a really solid and rounded, Robust hop that will balance the maltiness in a thick kind of way.

[Mattypower]

I would leave the falked barley it will help your head retention in the ale and northern brewer are the ideal hop for strong dark ales! I also rate northdown as they were grown to replace english northern brewer hops!

[kevthebootboy]

Cheers boys,

Black treacle was the plan!

I used it befor in a stout and worked really nice, I could swap the flaked badly for torri wheat for head retention, but I wanted the flaked barley for abit of smoothness, I could also mix in some fuggle in there seen as I have shed loads of them, they work great in dark ales too. . .

Thanks lads

[Deebee]

you could use a combo of torri and normal wheat and drop the barley, i'd have some dark crystal. It's a great malt with loads of taste. I prefer northdown over northern brewer but i am sure either will suit fine.
Look forward to the brew day thread:-)

[kevthebootboy]

I don't have have any dark crystal, I don't even have regular crystal, the closest to crystal malt I've got is cara malt (or maybe Amber? )

I think I'm going get hold of some dark crystal, I've heard good things about it, I think it would definaly suit this brew,

I havnt writen up a brew day in yonks, my pictures always seem to come out the same....

[leedsbrew]

I like the look of it matey. I recon NB would be a cracking hop for this dark winter beer. Personally I would keep the flaked barley. I love it in stouts and think it would fit right in in this beer!

Hope it goes well!

LB

[kevthebootboy]

Nice one, cheers Leedsbrew

I'm hoping it will turn out a gooden!

[kevthebootboy]

Just been milling it over, I think I'll drop the choc malt down to 100 gms and add 100gms of Amber malt,

Though of a name for it too. . . Arethusa.

And if I manage to get some photo shop gear sorted I'm going to use this for a label