Winter Seasonal Beer
BJCP 2015 – 30C

Statistics

Fermentables

Amount Fermentable %
12.50 pounds British Maris Otter Pale Malt 76.5%
0.83 pounds British Brown Malt 5.1%
0.68 pounds British Crystal Malt 4.2%
0.68 pounds British Dark Crystal Malt 4.2%
0.37 pounds British Pale Chocolate Thomas Fawcett and Sons 2.3%
0.31 pounds Belgian Special B Malt 1.9%
0.38 pounds Maple Syrup (Light) 2.3%
0.60 pounds Brown Sugar, Dark 3.7%
16.35 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.68 ouncesMagnum60 minutesBoilPellets12.0%
0.25 ouncesEast Kent Goldings (EKG)20 minutesBoilPellets5.0%
0.25 ouncesEast Kent Goldings (EKG)0 minutesAromaPellets5.0%
1.18 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
1 stickCinnamon StickSpiceBoil minutes
0.50 ozGinger RootHerbBoil minutes
5 gNutmegOther minutes
1 ozSweet Orange PeelSpiceBoil minutes

Yeasts

Name Lab/Manufacturer Product ID Form
London ESB AleWyeast1968Liquid

Equipment Profile 12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out

Mash Steps

# Name Time Temp.
1Mash InInfusion45 minutes158° F

Fermentation and Aging

Primary:
14 days @ 68° F
Age:
100 days @ 55° F

Procedure

OG is without maple syrup.

Special Procedures

Add the maple syrup at packaging - add campden to halt any fermentation.

Make a tincture of the orange, cinnamon, ginger, and nutmeg in vodka. Dose at packaging to taste.