Z_Northern Exposure Warmer 
All Grain Recipe
Submitted By: omahawk (Shared)
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| Batch Size: 5.40 gal | Style: Winter Seasonal Beer (30C) |
| Boil Size: 6.94 gal | Style Guide: BJCP 2015 |
| Color: 28.9 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 29.2 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.7° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Single Stage |
| ABV: 6.4% | Taste Rating: 39.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 oz |
Caramel/Crystal Malt - 150L (Bairds) (150.0 SRM) |
Grain |
1 |
| 10.00 oz |
Caramel/Crystal Malt - 75 (Bairds) (75.0 SRM) |
Grain |
2 |
| 2.40 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
3 |
| 12.00 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
4 |
| 8.00 oz |
Special Roast (50.0 SRM) |
Grain |
5 |
| 1 lbs |
Munich 10L (Briess) (10.0 SRM) |
Grain |
6 |
| 6 lbs |
Extra Light Dry Extract [Boil] (3.0 SRM) |
Dry Extract |
7 |
| 1.00 oz |
Perle, U.S. [8.2%] - Boil 60 min |
Hops |
8 |
| 1.00 oz |
Styrian Goldings [3.7%] - Boil 15 min |
Hops |
9 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
10 |
Taste Notes
Two weeks after kegging, this is a great balance of carmel, dark fruit, chocolate and a hint of roast. I really like this beerNotes
Converted to an extract batch to save time. Underpitched at 1 package and fermented at 65 degrees. Active fermentation within 12 hours. Day 4 SG = 1.021. Steady at 1.016 by day 10. Cold crashed on Nov 25 (~3 weeks). Kegged Dec 3. At kegging it was a Carmely dark brown beer with Limited hop presence.This Recipe Has Not Been Rated
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