Friday, January 4, 2013

Snowy Summit Winter Warmer

I really enjoyed brewing (and drinking!) the Pumpkin Chai Spice Ale, so I decided to invite in the winter holidays with a similar, albeit rather different tasting, brown ale. For this beer, I used the same base English brown ale recipe, but it uses no pumpkin or pumpkin spices. Instead, I added a dash of mulling spices to the end of the boil. The resulting beer is a wonderfully aromatic and rich winter warmer, boasting 7.6% alcohol by volume and a mellow 19 IBU's. Having this stuff on tap has been fantastic, and I would highly recommend giving it a try! When using cloves in beers, I'd recommend not going overboard; they can really overpower the taste of the beer.

Snowy Summit Spiced Brown
Style: Southern English Brown Ale 
Type: All Grain
OG: 1.068
FG: 1.010
ABV: 7.60 %
IBU's: 18.67
Batch Size: 5.00 Gal
Boil Time: 60 minutes

Primary: 14 days @ 70.0°F
Secondary: 14 days @ 72.0°F
Keg: 14 days @ 40.0°F

Grains & Adjuncts
7.50 lbs Pale Malt, Maris Otter
0.25 lbs Baird's Chocolate Malt
0.25 lbs Special B Malt
0.25 lbs Biscuit Malt
0.25 lbs Special Roast

1.00 ozs Fuggles - 60 mins

Wyeast Labs 1056 - American Ale

1.00 tsp Irish Moss - added during the last 15 minutes of the Boil
2.00 lbs Dark Brown Sugar - added during the last 10 minutes of the boil 
1.50 tbsp Mulling Spices - added during the last 10 minutes of the Boil

Mash Profile
Sacch' Rest: 60 min @ 154.0°F
Add 12.75 qt ( 1.50 qt/lb ) water @ 174.0°F

12 psi Force Carbonation @ 40.0°F