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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through September 22, 2004 * The Ultimate Winter Beer? < Previous Next >

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Beerboy
Intermediate Member
Username: Matfink

Post Number: 424
Registered: 03-2003
Posted on Monday, September 13, 2004 - 03:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's about that time to start making beers for Christmas and New year, I've a few ideas for what to make but thought I'd tap the collective preferences of the board, so....

What are peoples ultimate winter beers, recipes, etc - all ideas and thoughts gratefully received.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 543
Registered: 01-2002
Posted on Monday, September 13, 2004 - 03:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dean Larson's Sierra Nevada Celebration Ale clone comes to mind, as does my clone of North Coast's Old Rasputin imperial stout. Of course if Walt were around he'd talk about his Samichlaus clone.
 

Beerboy
Intermediate Member
Username: Matfink

Post Number: 425
Registered: 03-2003
Posted on Monday, September 13, 2004 - 03:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill, I'm liking the sound of North Coast's Old Rasputin imperial stout, do you have a recipe or link please?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 544
Registered: 01-2002
Posted on Monday, September 13, 2004 - 04:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here you go, Beerboy:

ProMash Recipe Printout
Recipe : Rootin' Tootin' Rasputin (IS)
BJCP Style and Style Guidelines
-------------------------------
12-C Barleywine & Imperial Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.095
Min IBU: 50 Max IBU: 90
Min Clr: 20 Max Clr: 40 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (GAL): 5.25 Wort Size (GAL): 5.25
Total Grain (LBS): 17.38
Anticipated OG: 1.088 Plato: 21.04
Anticipated SRM: 51.9
Anticipated IBU: 81.8
System Efficiency: 75
Wort Boil Time: 120 Minutes

Formulas Used
-------------
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.19
Additional Utilization Used For Pellet Hops: 5

Grain/Extract/Sugar
% Amount Name Origin Gravity SRM
-----------------------------------------------------------------------------
74.8 13.00 lbs. Pale Malt(2-row) America 1.036 2
8.6 1.50 lbs. Brown Malt Great Britain 1.032 70
4.3 0.75 lbs. Crystal 120L America 1.032 120
3.6 0.63 lbs. Chocolate Malt America 1.029 350
3.6 0.63 lbs. Roasted Barley America 1.028 450
2.9 0.50 lbs. Victory Malt America 1.034 25
2.2 0.38 lbs. Black Patent Malt America 1.028 525

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.38 oz. Cluster Pellet 7.00 28.7 105 min.
0.75 oz. Centennial Pellet 10.50 23.5 105 min.
1.50 oz. Liberty Pellet 4.00 12.7 30 min.
1.00 oz. Northern Brewer Pellet 8.00 16.9 30 min.
1.00 oz. Liberty Pellet 4.00 0.0 Dry Hop

Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast
-----
WYeast 1272 American Ale II (primary yeast cake from previous batch)
Red Star Dry Champagne Yeast (bottling)

Mash Schedule
-------------
Mash Type: Single Step
Qts Water Per LBS Grain: 1.25 Total Qts: 21.73
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45

Fermentation Schedule
---------------------
Primary Fermentation: 14 days at 65 F
Secondary Fermentation: 28 days at 65 F
Bottle Conditioning: 120 days at 60 F
 

Denny Conn
Senior Member
Username: Denny

Post Number: 3492
Registered: 01-2001
Posted on Monday, September 13, 2004 - 04:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wow, what a coincidence, Bill! About 3 years ago, on Oct. 14 2001, I brewed the Rootin' Tootin' as batch #100. I'm fast apporaching batch #200, and I'm gonna brew it again!
LIfe begins at 60...1.060, that is.
 

Chumley
Senior Member
Username: Chumley

Post Number: 2243
Registered: 02-2003
Posted on Monday, September 13, 2004 - 04:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Uh oh, doing the math at the end of Bill's recipe, if you brewed this beer tomorrow, it woun't be ready until March - not a Christmas beer (but March is a good month to drink Imperial Stouts).
 

Vance Barnes
Advanced Member
Username: Vancebarnes

Post Number: 985
Registered: 03-2003
Posted on Monday, September 13, 2004 - 06:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've been thinking about doing Denny's Bourbon Vanilla Imperial Porter again for a winter brew. It was good after a month so it could easily be ready for X-mas.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 3494
Registered: 01-2001
Posted on Monday, September 13, 2004 - 06:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Vance, that _is_ a good one on a cold winter day! A friend has already commissioned a batch for this winter.
LIfe begins at 60...1.060, that is.
 

Vance Barnes
Advanced Member
Username: Vancebarnes

Post Number: 989
Registered: 03-2003
Posted on Monday, September 13, 2004 - 09:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Think a 10 gal batch is in order this time

And suprisingly it is also good in warm weather. Think my last batch was on tap in March and April.
 

Beerboy
Intermediate Member
Username: Matfink

Post Number: 426
Registered: 03-2003
Posted on Tuesday, September 14, 2004 - 08:14 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

OK guys, tell me about Denny's Bourbon Vanilla Imperial Porter, sounds promising.
 

Jim O'Conner
Intermediate Member
Username: Roguejim

Post Number: 316
Registered: 06-2003
Posted on Tuesday, September 14, 2004 - 08:24 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm considering the Aventinus recipe in Clone Brews. Anyone here tried it?
Jim
 

Beerboy
Intermediate Member
Username: Matfink

Post Number: 428
Registered: 03-2003
Posted on Tuesday, September 14, 2004 - 08:27 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

No, but I've got a recipe for it from Brew your own european beers at home (or something like that). I can post it tomorrow if you want to compare the two.
 

aleman
Member
Username: Aleman

Post Number: 108
Registered: 04-2003
Posted on Tuesday, September 14, 2004 - 12:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This is pretty good stuff.

http://www.quiltsandbrew.net/beerfiles/SeaHop.html
 

Beerboy
Intermediate Member
Username: Matfink

Post Number: 431
Registered: 03-2003
Posted on Tuesday, September 14, 2004 - 12:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That looks like one serious beer, how long would that take to age?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 551
Registered: 01-2002
Posted on Tuesday, September 14, 2004 - 01:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Aventinus is a great beer and a weizenbock recipe could be brewed now and ready by the holidays.
 

Vance Barnes
Advanced Member
Username: Vancebarnes

Post Number: 990
Registered: 03-2003
Posted on Tuesday, September 14, 2004 - 03:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well I Googled the site for Denny's BVIP but didn't find it. I know he's posted it here cause that's where I got the recipe. Hopefully he can post it again or I can look it up at home if he doesn't.

It's very simular to Dogfish Head's porter that's conditioned in a bourbon barrel. They have a version that's produced in quantity where they imitate the bourbon barrel flavor by using vanilla and some bourbon. I've had that and while it was good, Denny's is better. The only suggestion I had on my batch was to try adding some toasted oak along with the vanilla beans.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 3497
Registered: 01-2001
Posted on Tuesday, September 14, 2004 - 03:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's the BVIP recipe...

Bourbon Vanilla Imperial Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.75
Anticipated OG: 1.085 Plato: 20.45
Anticipated SRM: 45.4
Anticipated IBU: 33.3
Brewhouse Efficiency: 73 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.88 Gal
Pre-Boil Gravity: 1.062 SG 15.16 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
8.5 1.50 lbs. Brown Malt Great Britain 1.032 70
62.0 11.00 lbs. Pale Malt(2-row) America 1.036 2
14.1 2.50 lbs. Munich Malt(2-row) America 1.035 6
2.8 0.50 lbs. Crystal 60L America 1.034 60
5.6 1.00 lbs. Crystal 120L America 1.034 120
7.0 1.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.70 oz. Magnum Whole 14.60 30.8 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 2.6 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1056 Amercan Ale/Chico


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 17.75
Total Water Qts: 23.61 - Before Additional Infusions
Total Water Gal: 5.90 - Before Additional Infusions

Tun Thermal Mass: 0.09
Grain Temp: 63.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
-------------------------------------------------------------------------------- -
sacc 0 60 154 154 Infuse 170 23.61 1.33


Total Water Qts: 23.61 - After Additional Infusions
Total Water Gal: 5.90 - After Additional Infusions
Total Mash Volume Gal: 7.32 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


For secondary, get 2 fresh, good quality vanilla beans...they're expensive, but get the best you can find. Spilt them lengthwise and scrape the seeds out of the pod. Chop the pod into a few pieces and add all the seed gunk and pods to secondary. Rack the beer on top of them. Taste after a week or so to see how the vanilla flavor develops. Let it get a little stronger than you think it should be since it's the first thing to fade in the beer. At bottling time, before adding priming sugar, pour several measured samples (2 or 4 oz.) of the beer and add a measured amount of Bourbon (I used Beam Black) to each sample. Taste and decide which one has the level of bourbon that suits your taste. Extrapolate that up to your full batch size and add to bottling bucket. I used the equivalent of 10 ml./pint. Yeah, I know, mixed measurements...
LIfe begins at 60...1.060, that is.
 

Beerboy
Intermediate Member
Username: Matfink

Post Number: 435
Registered: 03-2003
Posted on Tuesday, September 14, 2004 - 04:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Seems a little low on hops for you Denny
 

Vance Barnes
Advanced Member
Username: Vancebarnes

Post Number: 995
Registered: 03-2003
Posted on Tuesday, September 14, 2004 - 06:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

There's so many other flavors going on in this beer that you don't even miss the hops. I think I figured out that 10ml/pt. works out to about a cup and a half of bourbon for 5 gal. I did the vanilla beans for 10 days and thought they could have been a little more subdued. And the vanilla flavor didn't seem to fade but this one didn't last very long
 

Jim O'Conner
Intermediate Member
Username: Roguejim

Post Number: 317
Registered: 06-2003
Posted on Tuesday, September 14, 2004 - 08:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Beerboy, how about posting that Aventinus recipe?
Jim
 

Donnie Howard
Junior Member
Username: Donnie

Post Number: 56
Registered: 03-2003
Posted on Wednesday, September 15, 2004 - 12:01 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny, ever considered dark rum instead of bourbon?
 

Mark Rasheed
New Member
Username: The_drunk_arab

Post Number: 5
Registered: 08-2004
Posted on Wednesday, September 15, 2004 - 02:04 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

For Jim, from Camra book, adjust to suit your efficiency and batch size.

Aventinus Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

17-D Wheat Beer, Weizenbock

Min OG: 1.066 Max OG: 1.080
Min IBU: 15 Max IBU: 30
Min Clr: 7 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 8.35
Anticipated OG: 1.079 Plato: 19.16
Anticipated SRM: 14.0
Anticipated IBU: 18.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.067 SG 16.45 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.9 5.00 kg. Wheat Malt Germany 1.039 2
15.0 1.25 kg. Munich Malt Australia 1.038 6
14.4 1.20 kg. Pale Ale Malt (2-row) Australia 1.037 2
10.8 0.90 kg. CaraMunich 60 France 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Hersbrucker Plug 3.00 16.9 90 min.
15.00 g. Hersbrucker Plug 3.00 1.4 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 3068 Weihenstephan Weizen
 

Beerboy
Intermediate Member
Username: Matfink

Post Number: 436
Registered: 03-2003
Posted on Wednesday, September 15, 2004 - 08:15 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Someone beat me to it!
 

Chumley
Senior Member
Username: Chumley

Post Number: 2251
Registered: 02-2003
Posted on Wednesday, September 15, 2004 - 03:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Personally, the ultimate winter beer has got to be Schmidt Ice. At 5.9% alcohol, those 12-oz. blue cans will stay liquid, without freezing, out there on the ice far longer than, say, PBR or Bud Light, making it the ice fisherman's #1 beer of choice.
 

Wykowski
Senior Member
Username: Bigearl

Post Number: 1135
Registered: 12-2002
Posted on Wednesday, September 15, 2004 - 04:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

give me a good IPA in the winter(ala SNCA)

of course give me a good IPA in the summer spring and fall also
You remember that foul evening when you heard the banshees howl
There was lousy drunken bastards singing 'Billy is in the bowl'
They took you up to midnight mass and left you in the lurch
So you dropped a button in the plate and spewed up in the church

 

davidw
Advanced Member
Username: Davidw

Post Number: 645
Registered: 03-2001
Posted on Wednesday, September 15, 2004 - 05:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I like a nice Baltic Porter in the winter. Munich malt as the base, carafa III for colour and flavour, and some flaked barley for body and mouthfeel. OG approximately 70.

I suggest 1 oz. Nugget to bitter, an oz. of Tettnang with 45 minutes left in the boil, and Tettnang FWH'ed & adjust the FWH addition amount to achieve a 0.85 bittering to gravity ratio, so IBU's approximately 60. The preponderance of Tetts rocks in this beer. And I do love Tettnang hops.

I typically use the Saflager strain and ferment around 58-60 degrees F with good results. The beer changes over time in the serving fridge, obviously, becoming a little cleaner and smoother. Though drinking it young has never been a problem for me.

This is just one homebrewers suggestion.
 

Tom
Junior Member
Username: Benchbrew

Post Number: 40
Registered: 10-2003
Posted on Wednesday, September 15, 2004 - 05:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have Dennys BVIP in secondary right now. If you havnt tried this yet, Id highly suggest it! Thanks Denny for your help on this.

anyone have a oktober-fest receipe to share?

(Message edited by benchbrew on September 15, 2004)
 

Beerboy
Intermediate Member
Username: Matfink

Post Number: 442
Registered: 03-2003
Posted on Thursday, September 16, 2004 - 02:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hi guys, after much umming and aahinig I've decided (until I change my mind again) to make 2 beers next brew day. I'm going to mash an all pale malt grist and separate into two boiler to make an IPA and a strong (Baltic?) porter. The Ipa will just have hops added and for the porter I'll cold steep some dark grains and add these to the boil along with the hops. I'm aiming for an og of about 1.075 for each brew. I'll use wyeast 1028 for the IPA and Saflager for the porter. Each brew will be 5 UK gallons (23l) and I plan on steeping 1lb chocolate malt for the porter.

Any comments?