Harpoon Winter Warmer clone

5 gallons/19 L. all-grain; OG = 1.056; FG = 1.014; IBU = 23; SRM = 23; ABV = 5.4%

Ingredients:

• 9.33 lbs. (4.2 kg) 2-row pale malt
• 2.0 lbs. (0.91 kg) crystal malt (90 °L)
• 0.50 lb. (0.23 kg) CaraPils malt (15 °L)
• 1 tsp. Irish moss (15 mins)
• 6.25 AAU Clusters hops (60 mins)(1.25 oz./35 g of 5% alpha acids)
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg
• Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Mash at 154 °F (68 °C). Boil wort for 90 minutes adding hops and Irish moss at the time indicated. Ferment at 70 °F (21 °C).  Add cinnamon and nutmeg in secondary.

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Harpoon Winter Warmer clone

5 gallons/19 L, extract with grains; OG = 1.056; FG = 1.014; IBU = 23; SRM = 23; ABV = 5.4%

Ingredients:

• 1.66 lbs. (0.75 kg) Coopers Light dried malt extract
• 4.25 lbs. (1.9 kg) John Bull Light liquid malt extract
• 0.50 lbs. (0.23 kg) 2-row pale malt
• 2.0 lbs. (0.91 kg) crystal malt (90 °L)
• 0.50 lbs. (0.23 kg) CaraPils malt (15 °L)
• 1 tsp. Irish moss (15 mins)
• 6.25 AAU Clusters hops (60 mins) (1.25 oz./35 g of 5% alpha acids)
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg
• Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Begin by heating 2 gallons (7.6 L) of water in your brewpot. Steep specialty grains for 30–45 minutes at 154 °F (68 °C) in a separate pot. (Use just over 1 gallon (~4 L) of water at 165 °F (74 °C) in a large kitchen pot for steeping water.) After steeping, remove bag and let drip dry for a minute. Then add “grain tea” and dried malt extract to brewpot. Bring to a boil, add hops and boil for 60 minutes.

With 15 minutes left in the boil, add Irish moss and liquid malt extract, stirring well to ensure it dissolves completely. After boil, cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 70 °C (21 °C). After primary is finished, rack to secondary and add spices.