Warm up this winter season with a delicious homemade Winter Warmer Ale Recipe! This festive beer is traditionally brewed in the autumn months, using a variety of malts and spices to create a rich, full-bodied flavor that’s perfect for sipping on a cold evening. With our easy-to-follow recipe and instructions, you’ll be able to brew up a batch of this tasty ale right in your own kitchen.
Winter Warmer Ale
- 1 Mash tun
- 1 Brewing kettle
- 1 Heat source (such as a propane burner or stovetop)
- 1 Thermometer
- 1 Grain bag
- 1 Lauter tun
- 1 Fermenter
- 1 Airlock
- 1 Hydrometer
- 1 Sanitizer
- 1 Bottles or kegging equipment (if you plan to carbonate and package the beer)
For the Mash – Liquor 13.75 Litres (24½ Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 11.4 lb Pale Malt Quantity 5.1kg
- 7 oz Medium Crystal Malth Quantity 200g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins
- 1 oz (Hops) East Kent Golding 5.5% 30g When to add – At start of boil (IBU 17.5)
- ⅓ oz (Hops) Progress 5.5% When to add – For last 10 mins of boil (IBU 2.1)
- ⅓ oz (Hops) Target 10.5% When to add – At turn off (IBU 0.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
- 1.2 lb Honey Other – When to add – For last 5 mins of boil
To Ferment – 20°C (68°F) – Conditioning 6 weeks at 12°C (54°F)
- 1 Wyeast 1968 London ESB Ale
- Heat 13.75 liters (24.5 pints) of water to 65°C/149°F in a mash tun. Add 11.4 pounds (5.1kg) of Pale Malt and 7 ounces (200g) of Medium Crystal Malt, and stir thoroughly to make sure there are no dry pockets. Maintain the temperature at 65°C/149°F and let it rest for 1 hour.
- While the mash is resting, prepare your brewing kettle by heating 27 liters (47.5 pints) of water. Once the mash has rested for an hour, lauter the wort from the grain bed and sparge with 77°C/170°F water to rinse out the remaining sugars.
- Add the first set of hops, 1 ounce (30g) of East Kent Golding 5.5%, to the boiling wort and let it boil for 50 minutes. Add 1/3 ounce of Progress 5.5% for the last 10 minutes of the boil and 1/3 ounce of Target 10.5% at turn off.
- Add Protofloc for the last 15 minutes of the boil and 1.2 pounds of honey for the last 5 minutes of the boil.
- Once the boil is complete, chill the wort down to 20°C (68°F) and transfer it to a fermenter. Pitch the Wyeast 1968 London ESB Ale yeast, and let it ferment for 28 days at a constant temperature of 20°C (68°F).
- After fermentation is complete, transfer the beer to a secondary fermenter and let it condition for 6 weeks at 12°C (54°F). This will allow the flavors to meld and mature.
- After conditioning, bottle or keg the beer and let it carbonate for 8-10 days. The beer should be ready to drink in about 8 weeks from the start of the brewing process.
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||8 Weeks||6.2%||19.6 IBU||27.2 EBC|
Rich, Full-Bodied Flavor
This Winter Warmer Ale recipe is packed with flavorful ingredients that come together to create a rich, full-bodied taste. From the pale malt and medium crystal malt to the blend of East Kent Golding, Progress, and Target hops, every element has been carefully chosen to add depth and complexity to the final product.
Festive and Seasonal
Brewing a batch of Winter Warmer Ale is a great way to get into the holiday spirit and embrace the season. The warm, spicy aroma and deep amber color of this beer make it the perfect choice for sipping on a chilly evening or serving at a festive gathering.
Easy to Make at Home
With our step-by-step instructions and easy-to-follow recipe, you’ll be able to brew up a batch of Winter Warmer Ale right in your own kitchen. Whether you’re an experienced homebrewer or new to the hobby, you’ll find that this recipe is straightforward and accessible.
Perfect for Sharing
Whether you’re brewing up a batch to share with friends and family or simply looking to enjoy a delicious, seasonal beer on your own, Winter Warmer Ale is the perfect choice. This recipe makes 40 pints, so you’ll have plenty to go around!
FAQ on Making this Winter Warmer Ale Recipe
What is the ideal temperature for mashing this Winter Warmer Ale recipe?
The recipe recommends a temperature of 65°C/149°F for the mash.
How long should I boil the ingredients for this recipe?
The recipe calls for a boil time of 1 hour and 10 minutes.
What type of hops should I use for this recipe?
The recipe calls for a blend of East Kent Golding, Progress, and Target hops.
Can I substitute different types of malt for the ones listed in the recipe?
Yes, you can experiment with different types of malt to create different flavor profiles.
How long should I let the beer ferment before conditioning it?
The recipe recommends 28 days of fermentation before conditioning.
What type of yeast should I use for this recipe?
The recipe calls for Wyeast 1968 London ESB Ale.
Can I adjust the bitterness rating of the beer by changing the amount of hops?
Yes, increasing or decreasing the amount of hops can alter the bitterness rating of the beer.
What kind of flavor profile can I expect from this Winter Warmer Ale?
This recipe produces a rich, full-bodied flavor with warm, spicy notes.
Can I bottle this beer, and if so, how long should I let it carbonate?
Yes, the recipe can be bottled. The recommended carbonation time is approximately 2-3 weeks.
How long will this beer keep once it’s been bottled or kegged?
This beer will keep for several months if stored properly.
What type of honey should I use in this recipe?
The recipe calls for any type of honey, but you can experiment with different types to achieve different flavors.