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Winter Warmer (Extract) Style Name: Christmas/Winter Specialty Spice Beer Style Category: Spice/Herb/Vegetable Beer Estimated Original Gravity: 1.074 SG Estimated Final Gravity: 1.017 SG Estimated Alcohol by Vol: 7.4 % Estimated Calories: 151.6 kcal/12oz Batch Size: 5.00 gal Bitterness: 13.0 IBUs

Description: With big, maly taste and delicious spices, this beer is like having the holidays in a bottle.

Ingredients

Amt	Name	Type	#	%/IBU
1.50 lb	Caramunich III (Weyermann) (56.8 SRM)	Grain	1	12.3 %
0.25 lb	Chocolate Malt (Crisp) (415.0 SRM)	Grain	2	2.1 %
0.50 lb	DME Golden Light (Briess) (4.0 SRM)	Dry Extract	3	4.1 %
9.90 lb	LME Munich (Briess) (8.0 SRM)	Extract	4	81.5 %
2.00 oz	Mt. Hood (US) Hop Pellets [3.60 %] - Boil 60.0 min	Hop	5	10.7 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
0.75 oz	Saaz (Czech) Hop Pellets [3.20 %] - Boil 15.0 min	Hop	7	1.8 IBUs
1.00 tsp	Cinnamon (Boil 15.0 mins)	Spice	8	-
1.00 tsp	Clove (Boil 15.0 mins)	Spice	9	-
1.00 tbsp	Ginger (Boil 15.0 mins)	Spice	10	-
0.25 tsp	Nutmeg (Boil 15.0 mins)	Spice	11	-
0.50 tsp	Yeast Nutrient (Wyeast) (Boil 10.0 mins)	Other	12	-
0.50 oz	Saaz (Czech) Hop Pellets [3.20 %] - Boil 5.0 min	Hop	13	0.5 IBUs
2.0 pkg	American Ale (Wyeast Labs #1056) [124.21 ml]	Yeast	14	-

Note: SafAle American US-05 may be used as a dry yeast alternative.

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Brewing the beer

1. Read

Read all of the recommended procedures before you begin.

2. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

3. Steep grains

Pour 2.82 gal of clean water into your brew pot and begin to heat [1]. Pour crushed grains into grain bag and tie a loose knot at the top of the bag [2]. When the water is within an appropriate steeping temperature (150º - 165ºF) place the grain bag into the brew pot [3]. Steep grains for approximately 20 minutes. Remove grain bag and without squeezing, allow liquid to drain back into brew pot.

Grains to Steep

Amt	Name	Type	#	%/IBU
1.50 lb	Caramunich III (Weyermann) (56.8 SRM)	Grain	1	12.3 %
0.25 lb	Chocolate Malt (Crisp) (415.0 SRM)	Grain	2	2.1 %

4. Start the boil

Bring your wort to a gentle, rolling boil. Add all of the included LME and/or DME to the boiling wort [4]. Continuously stir the extract into the wort as it returns to a gentle, rolling boil [5].

Boil Ingredients

Amt	Name	Type	#	%/IBU
0.50 lb	DME Golden Light (Briess) (4.0 SRM)	Dry Extract	3	4.1 %
9.90 lb	LME Munich (Briess) (8.0 SRM)	Extract	4	81.5 %
2.00 oz	Mt. Hood (US) Hop Pellets [3.60 %] - Boil 60.0 min	Hop	5	10.7 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
0.75 oz	Saaz (Czech) Hop Pellets [3.20 %] - Boil 15.0 min	Hop	7	1.8 IBUs
1.00 tsp	Cinnamon (Boil 15.0 mins)	Spice	8	-
1.00 tsp	Clove (Boil 15.0 mins)	Spice	9	-
1.00 tbsp	Ginger (Boil 15.0 mins)	Spice	10	-
0.25 tsp	Nutmeg (Boil 15.0 mins)	Spice	11	-
0.50 tsp	Yeast Nutrient (Wyeast) (Boil 10.0 mins)	Other	12	-
0.50 oz	Saaz (Czech) Hop Pellets [3.20 %] - Boil 5.0 min	Hop	13	0.5 IBUs

5. Add hops according to schedule [6]

Slowly sprinkle the hops into the boiling wort according to the schedule from step 4. Be careful not to let the wort boil over the pot. Continue the gentle, rolling boil for 60 minutes.

6. Cool wort and transfer

Cool the wort down to approximately 80ºF by placing the brew pot in a sink filled with ice water [7]. Pour or siphon the wort into a sanitized fermenter.

7. Add water

Add enough clean water (approx. 64º - 72ºF) to the fermenter to bring your wort to approximately 5 gallons. Thoroughly stir the water into the wort. Be careful not to add a volume of water that will cause the wort to fall outside of the OG range specified in the stats [8]. Once you are satisfied your wort is at the proper volume and within the OG range, record the OG on this sheet. It should be approximately 1.074 SG .

8. Pitch yeast

Sprinkle the contents of the yeast package over top of the entire wort surface and stir well with sanitized spoon or paddle. Firmly secure the lid onto the fermenter. Fill your airlock halfway with water and gently twist the airlock into the grommeted lid. Move fermenter to a dark, cool, temperature-stable area at 67.0 F .

Fermentation Ingredients

Amt	Name	Type	#	%/IBU
2.0 pkg	American Ale (Wyeast Labs #1056) [124.21 ml]	Yeast	14	-

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Fermenting the beer

9. Monitor fermentation

The wort will begin to ferment within 24 hours and you will notice CO2 releasing (bubbling) out of the airlock. Within 4 - 6 days the bubbling will slow down until you see no more CO2 being released. After 14.00 days, fermentation should be complete. Take a FG reading with a sanitized hydrometer and record it on this sheet. [9]

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Bottling the beer

10. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

11. Prepare priming sugar

In a small saucepan dissolve 3.61 oz of priming sugar into 2 cups of boiling water for 5 minutes. Cool and pour this mixture into a clean bottling bucket. Carefully siphon beer from the fermenter to the bottling bucket. Avoid transferring any sediment (trub). After siphoning, stir gently for about a minute.

12. Bottle

Connect a hose and bottling wand to the spigot on your bottling bucket. Fill the bottles [10] to within approximately one inch of the top of the bottle. Use a bottle capper to apply sanitized crown caps.

13. Bottle condition

Move the bottles to a dark, cool, temperature-stable area (approx. 64º - 72ºF). Over the next 30.00 days, the bottles will naturally carbonate. Carbonation times vary depending on the temperature and beer style, so be patient if it takes a week or so longer.

14. Drink, share and enjoy!

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