In the later weeks of January, I walked into Steinbart’s to get another copy of Brewing Classic Styles and more supplies for beer. I’d lost my book-probably at Steinbart’s-and as it was my bible for a year of pretty good brewing I knew I needed to replace my copy. This time I was going to write my name in the cover, because you know; fool me once…
A copy of the book firmly in hand, I asked the gent behind the counter for a suggestion; What style should I make next? He replied that winter warmers were still in season, and so with just eight weeks left I started on my Later Winter Warmer.
1 lb 1 oz of Caramel 120
3/4 lb of Special Roast, which had a chocolatey scent to it.
6.6 lb Light Malt Extract
1 lb Dark Malt Extract
60 minutes: 1 oz Newport, and the info I have on this is that it’s 9.1% AA, but I could be wrong. The bag didn’t say, and so I had to rely on the internet to give me data.
At about 10 minutes left in the boil, I added 1/4 tsp allspice, cinnamon, and nutmeg. The recipe also called for ginger, but I didn’t have any. Instead, I used the yeast from the ginger stout I made in December. Hopefully that will bring over some ginger flavoring, but who knows?
I put this beer into secondary on the 7th of February, but once again forgot to get original gravity readings. Hopefully for the last time.
My plan is to actually bottle this beer this week, but without adding yeast to the bottling sugar I add in at the end. If this beer can get enough time in the bottle to ferment properly, I shouldn’t need it. Plus, I’ve noticed that my beers are a little too foamy (I know, I know; bitch, bitch bitch) and I want to see if I can take it down a notch without ruining the beer.
Final note: I bottled the beer today, and this is sorta what it looks like: