OK, this is modified from Richard, Jakes and picaroons brew log. Making it on Saturday and wonder if anyone has any comments to possible improve it.
BeerSmith 2 Recipe Printout -
http://www.beersmith.comRecipe: Winter Warmer
Brewer: Mark Miller, Reid McLean
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 68.24 l
Post Boil Volume: 58.24 l
Batch Size (fermenter): 63.00 l
Bottling Volume: 60.00 l
Estimated OG: 1.073 SG
Estimated Color: 22.9 SRM
Estimated IBU: 42.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.8 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
40.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
9.06 kg Pale Malt (2 Row) US (2.0 SRM) Grain 2 42.8 %
8.05 kg Pale Malt, Maris Otter (3.0 SRM) Grain 3 38.0 %
1.71 kg Wheat, Torrified (1.7 SRM) Grain 4 8.1 %
0.92 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 4.4 %
0.69 kg Chocolate Malt (350.0 SRM) Grain 6 3.3 %
0.23 kg Roasted Barley (300.0 SRM) Grain 7 1.1 %
0.50 kg Brown Sugar, Dark (50.0 SRM) Sugar 8 2.4 %
204.33 g Willamette [5.50 %] - Boil 60.0 min Hop 9 34.1 IBUs
130.85 g Tettnang [4.50 %] - Boil 15.0 min Hop 10 8.9 IBUs
2.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
139.80 g Cascade [5.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
3.3 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 21.17 kg
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Name Description Step Temperat Step Time
Mash In Add 53.92 l of water at 75.7 C 68.9 C 45 min
Sparge: Batch sparge with 2 steps (0.91l, 34.12l) of 75.6 C water
Notes:
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