Samuel Smiths Winter Welcome Ale

[seymour]

To me, this is a consistently tasty bottle. The brewers list their ingredients: "Water, malted barley, yeast, hops, seaweed finings, carbon dioxide"

Nothing special there (and listing "carbon dioxide" is just funny. Why not strike "water" and list "hydrogen, oxygen" instead?)

I was wondering if anyone could shed more light on what makes this one special? What kinds of malted barley and what kinds of hops? How much of each? What kind of yeast? What mash and fermentation temperatures? Et cetera.

Thanks, all!

[BitterTed]

About 1.070, Pale malt and crystal malt, about 30-35 IBU from Fuggle and EKG and try the white labs Yorkshire Square yeast.

[seymour]

Thanks, BitterTed!

[seymour]

Okay, after some digging around and help from Bitter Ted, here's what I've come up with. Any thoughts, tips? Rebuttals?

SEYMOUR SAMUEL SMITH WINTER WELCOME CLONE
all-grain recipe

6 US gal = 5 Imperial gal = 22.7 L

FERMENTABLES:
87.3% = 12 lbs = 5.4 kg, Maris Otter 2-row pale malt
7.3% = 1 lb = 454 g, British crystal malt
5.5% = 12 oz = ¾ lb = 340 g, Carapils/Dextrin

HOPS:
2 oz = 57 g, Goldings (5 AA%), 60 min
1 oz = 28 g, Fuggles (5 AA%), 15 min
1 oz = 28 g, Goldings (5 AA%), at flame-out

Single-step mash @ 150°F/65.5°C for 90 min or until converted.

90 minute boil, begin hops at 60 minutes remaining.

Irish moss added near end of boil.

YEAST:
White Labs WLP037

Prime with ½ cup brown sugar, boiled with a bit of water.
Condition 1 week at fermentation temperature, then 3 weeks at 50-60°F/10-16°C.

Stats assume 75% mash efficiency and 72% yeast attenuation:
OG: 1.064
ABV: 6%
IBU: 33
Color: 10°SRM/20°EBC

[BitterTed]

Any thoughts?

I think it's making me thirsty! Make sure to let us know how it turns out.