Youngs & Well's Winter Warmer

[davebhoy1975]

Does any one have a recipe for a clone of Winter Warmer made by Young's & Well's ?

[DEMPSEY]

It is an English style beer so it will be made up of pale malt,probably maris otter, and crystal malt 140 in color. Maybe a bit of chocolate malt too. Have not had it but if its a main stream English brewery beer than also add some form of sugar but personally I wouldn't  .

[irish_goat]

It is an English style beer so it will be made up of pale malt,probably maris otter, and crystal malt 140 in color. Maybe a bit of chocolate malt too. Have not had it but if its a main stream English brewery beer than also add some form of sugar but personally I wouldn't  .

Bang on.

Winter Warmer is 100% malt brew, with Maris Otter and Crystal malt combining Fuggle and Golding hops. Young's unique cane sugar mix is added to the copper during the brewing process.

Although I'm not sure how they can call it a "100% malt brew" when there's cane sugar added..?

[DEMPSEY]

Jeez I am good,that was just off the top of me head

[DEMPSEY]

N.B. I would have said English hops too only the door bell rang and I had to answer it

[davebhoy1975]

wow now my bubbles burst I'll go brew something else. lol I used to love that beer. I worked in a youngs and wells pub years ago and loved this in winter and bees knees in summer.

[DEMPSEY]

Alot of brewery's added sugar because it was cheap. You don't get much flavour unless you use a rich dark sugar.

[cruiscinlan]

Alot of brewery's added sugar because it was cheap. You don't get much flavour unless you use a rich dark sugar.

Bunkum!!  Brewing sugars are in the order of 50%-60% dearer than malt at present, and historically have been dearer to the same degree (cf. Ron Pattinson: http://barclayperkins.blogspot.ie/search/label/brewing%20sugar).

[cruiscinlan]

Taken from http://www.brewersfriend.com/homebrew/recipe/view/295122/youngs-winter-warmer

Youngs Winter Warmer

Method: All Grain
Style: Strong Bitter   
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 32 liters
Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 67% (brew house)

OG 1.060 FG 1.017 ABV 5.71% IBU 44.64 SRM 11.75

Fermentables
Amount    Fermentable    PPG    °L    Bill %
3.7 kg   United Kingdom - Maris Otter Pale   38   3.75   74.1%
0.34 kg   United Kingdom - Crystal 60L   34   60   6.8%
0.95 kg   Brown Sugar   45   15   19%
4.99 kg    Total              

Hops
Amount    Variety    Type    AA    Use    Time    IBU
59 g   Fuggles   Pellet   4.5   Boil   60 min   37.61
20 g   East Kent Goldings   Pellet   5   Boil   15 min   7.03
Yeast
White Labs - Burton Ale Yeast WLP023   
Attenuation (avg):
   72%    
Flocculation:
   Medium
Optimum Temp:
   20 - 22.8 °C      
Starter:
   Yes
Fermentation Temp:
   21 °C    
Pitch Rate:
   1.0 (M cells / ml / ° P)
295 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Burton on Trent (historic)
Ca+2    Mg+2    Na+    Cl-    SO4-2    HCO3-
270    41    113    85    720    270
Mash Chemistry and Brewing Water Calculator

Another source the The Home Brewer's Recipe Database, By Les Howarth gives

OG 1.055
70% maris otter
7% crystal
optional torrified wheat/barley
0-20% dark sugar
0-3% enzymatic malt

hops: fuggles/goldings
IBU 26-30