The WeekEnd Brewer Home Brew Supply
Bob's Winter Warmer / Extract / 5 Gallon Batch
O.G. 1.065-1.068 / F.G. 1.010 – 1.012 Hop IBU’s 7.5-9
1. Thoroughly clean and sanitize all equipment before beginning. In a refrigerator pre, chill 3 gallons of chorine free water. Hold for later use. Remove White Labs Yeast from your Fridge. And let it stand at room temp.
2. Pour 1-1/2 gallons of chorine free water into a 16-quart or larger Brew Pot. Heat water to approximately 148-152 degrees. Place the crushed grains into a grain bag and tie the open end closed.
3. Let the grains steep in the 148-152 degrees water for 20 min. Next heat 1/2 Gallon of water to 170 deg. Gently lift the grain bag above the 148-152 degrees water and with a clean ladle scoop out the 170deg. Water. Pour the water Very Slowly over the grain bag to rinse the grain, and let it drain into your Brew Pot. Discard the drained bag of grain.
4. Add the Dry & Liquid Extract Malt to the grain water and blend well. Bring to a slow boil and add the bittering hops. (1/2oz. Hallertau) Let Wort boil for 55 minutes.
5. While the Wort is boiling. In a 2 quart pot heat 2 cups water and the honey. Boil for 5 minutes. Skim off any foam that comes to the top and discard. Add all of the spices and slow simmer for 30 min.
6. After the Wort has boiled for 55 minutes. Add the finishing hops and let them steep for a remainder of 5 min. in the boiling Wort.
7. Strain into the Wort, the spice liquid. Leaving the solids in the pan.
8. Remove the pot from the heat and cover. Place the pot into a sink or like container. Add 2-3 inches of cold ice water around the outside of the pot. Cool the pot to touch. (Approx. 100 deg.)
9. Into the clean & sanitized fermenter, add 1 gallon of the pre-chilled water. Strain WELL and pour the cooled Wort into the fermenter. Top up to 5 gallons with the remainder of the pre chilled water.
10. Take an Original gravity reading (O.G) and log for later use.
11. Stir the Wort very well to aerate. Shake the yeast vial and pour in the yeast. Seal the fermenter with the air lock in place. Fill air lock Half Full with clean water.
12. Let the fermenter remain in an unlit area. Away from sun and fluorescent light. The fermenter should remain at 72 – 74 degrees during fermentation.
13. If secondary fermentation is to be done. Transfer the Wort into a secondary as soon as the fermentation starts to slow. (This MUST be done before the fermentation ends).
14. As soon as the fermenter air lock stops, move the fermenter to an area where you will be transferring the beer into the bottling bucket. Taking a gravity reading. (1.010 or lower ) Let the beer stand for 24 hours before bottling.
15. Gravity reading should be 1.012 or lower. Before transferring the beer to the bottling bucket.
16. In a sanitized container add 2 cups of beer and blend well the priming sugar.
17. SLOWLY- GENTLY add the mixture back into the beer careful not to aerate as you transfer the beer into the bottling bucket.
18. Bottle your beer into clean – sanitized bottles and caps.
19. Let the beer stand at room temperature for 5 days, out of light before chilling the beer.
Best aged 2 -4 months
3.1/2 # Dark Liquid Malt Extract
3.1/2 # Light Liquid Malt Extract
1 # Dry Amber Malt
3/4 # Honey
8 oz. crushed crystal 60L. Spices
4 oz. Crushed Honey Malt 5ea. Cinnamon Sticks
4 oz. crushed mild malt 1 ounce Sweet Orange Peel
$ oz Malto-Dextrin 3 Table. spoon Pumpkin Spice
1/2-oz. Hallertau Hops U.S. (bittering) 1/2 Cup Brown Sugar
1/2-oz.. Hallertau Hops U.S. (finish)
1 German WLP029 White Labs Yeast
5 oz. Priming sugar (dextrose)
The WeekEnd Brewer Home Beer Supply-4205 West Hundred Road-Chester, Va. 23831- 804-796-9760