Homebrew Recipe
Weekend Welcome (Samuel Smith's Winter Welcome Homage Brew)
- Method:
- Partial Mash
- Style:
- British Strong Ale
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 4 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- November 2019, Vol. 25, No. 7 page 45. Part of "Winter Warmer", Christmas Ale brew special. Samuel Smith's Brewery holds the recipe for Winter Welcome - a beer first brewed over 30 years ago by retired Head Brewer Steve Barrett - close to the chest. This recipe for Weekend Welcome was created by Craig Hartinger, homebrewer and longtime employee of the importer of Sam Smith's, Merchant du Vin, and is based on many years of Winter Welcome sampling and a little insider knowledge of the brewery. If not an exact clone, this recipe will get you most of the way there. Brew this recipe, then grab a bottle of Winter Welcome and compare.
- Notes:
- Using a 5-gallon kettle, start by steeping only the crystal malt additions (placed in a muslin bag) in about 1 gallon of water at 155F for 15 minutes. Remove grain bag then add more water to your boil kettle to bring it to 4 gallons. Once liquid is at or near boil, turn off the flame and slowly add half of the malt extract, stirring to avoid clumping or scorching. Adding just half of the extract at this time will help increase hop isomerization. Turn flame back on, bring to boil, and add bittering hops. With 15 minutes left in the boil, add the rest of the malt extract. At flameout, rapidly chill the wort to 65F, top up to 5 gallons. Pitch yeast, oxygenate thoroughly. Primary fermentation at 65F should complete in about four days, but let the beer sit for at least two weeks to fully absorb all fermentation byproducts. Rack beer and force carbonate to 2.1 volumes or prime and bottle condition.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.056 | 1.01 | 6 | 16 | 32 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Extra Light Dry Malt Extract | 5 lbs. | 65.53 |
| Crystal Malt 80 | 1.5 lbs. | 19.66 |
| Crystal Malt 20 | 1.13 lbs. | 14.81 |
| Total: | 7.63 lbs. |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Fuggle | 1.15 oz. | 60 | Boil | 6.5 |
| Notes: 7.5 AAU Fuggle whole leaf hops | ||||
| Golding (US) | 0.5 oz. | 5 | Boil | 4.75 |
| Notes: 2.4 AAU Goldings whole leaf hops | ||||
| Name | Amount |
|---|---|
| Fuggle | 1.15 oz. |
| Golding (US) | 0.5 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| British Ale | Wyeast | 1098 |
| Dry English Ale Yeast | White Labs | WLP007 |
| Nottingham | Lallemand |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Partial Mash | 155 | 15 | Partial |
| Notes: Using a 5-gallon kettle, start by steeping only the crystal malt additions (placed in a muslin bag) in about 1 gallon of water at 155F for 15 minutes. Remove grain bag. | ||||