Products
$10.00 USD
BeerTools.com 3 month GOLD membership
$7.95 USD
White Oak Winter Ale
Specialty Beer • All Grain • 31 gal
a lightly spiced winter ale
July 18, 2015 09:58pm
0.0/5.0 0 ratings
Ingredients (All Grain, 31 gal)
- 44 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 12 lbs
Caramel Malt 40L;Briess
Caramel Malt 40L;Briess
Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 6 lbs
Biscuit Malt (Mout Roost 50);Dingemans
Biscuit Malt (Mout Roost 50);Dingemans
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
- 5 lbs
Chocolate Malt;Breiss
Chocolate Malt;Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 8 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 6 oz
Centennial -10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 3 oz
Goldings -5.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 3 oz
Centennial -10.0 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2oz
Cinnamon (stick) -add at 60 minutes from end of boil (omitted from calculations)
Cinnamon (stick)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
- 6oz
Ginger (fresh) -add at 10 minutes from end (omitted from calculations)
Ginger (fresh)
Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.
- 6oz
Orange Peel (dried) -add at 5 minutes from end of boil (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
White LabsWLP004Irish Stout
White LabsWLP004Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
Seasonal offering - Winter; first batch did not have enough spices so recipe has been revised
Style (BJCP)
Category: 23 -Specialty Beer
Subcategory: A -Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.026 -1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 -1.035 | |
| Color: | 25.1 SRM | 1 -50 | |
| Alcohol: | 7.3% ABV | 2.5% -14.5% | |
| Bitterness: | 49.5 IBU | 0 -100 | |
Discussion
Post a Comment
Recently Added
Spotted Tongue 2024 Rye Pale Ale
American Pale Ale : All Grain
Aiming for a nice easy drinking pale ale with some rye character.
Weissbier : All Grain
Trying a dried yeat strain instead of usual liquid strain.
Recently Reviewed
British Brown Ale : All Grain
Brewed this in late 2023.
Shared at both SBE and QUAFF meetings, and was well recieved. Thanks to Bob MacKay for the Alesmith Nautical Nut Brown...
2024-03-15 12:37pm
Irish Stout : Partial Mash
Mostly LME recipe with partial mash
Late addition of the LME. Brewer's friend stats near equal. Hopefully turns out well. My brew club made the all grain...
2024-03-11 5:21pm
Spotted Tongue 2023 Summer Saison
Saison : All Grain
Bought the ingredients before building the recipe. We'll see how it turns out.
This turned out quite nice, very happy with the Belle Saison yeast.
2023-10-06 6:16pm
Spice, Herb, or Vegetable Beer : All Grain
a light refreshing easy drinking ale
This recipe always turns out great the Ginger give the beer a refreshing bite.
2022-06-23 10:01am
Double IPA : All Grain
My attempt at a clone of Fire On The Mountain Brewery's Big In Japan IPA.
FOTM Brewery is in my neighborhood and I've always loved this IPA of theirs and have missed it during the pandemic and...
2021-01-11 5:31pm