Southern Tier Brewing Company: Warlock clone
Warlock is a jet-black, high-ABV spice beer. The rich cocoa flavors are well-balanced by the residual cinnamon and ginger notes, with complementary flavors of vanilla, nutmeg and clove.
Warlock clone
(5 gallons/19 L, all-grain)
OG = 1.094 FG = 1.023
IBU = 44 SRM = 37 ABV = 10.1%
Ingredients
16. lbs. (7.5 kg) 2-row pale malt
1 lb. (0.45 kg) Munich malt
1 lb. (0.45 kg) flaked barley
0.75 lb. (0.34 kg) debittered black malt
0.5 lb. (0.23 kg) crystal malt (60 °L)
0.25 lb. (0.11 kg) chocolate malt
1 lb. (0.45 kg) pumpkin puree
12 AAU Chinook hops (60 min.) (1 oz./28 g at 12% alpha acids)
Cinnamon, vanilla, nutmeg, ginger, and clove extracts – to taste
Wyeast 1335 (British Ale II) or White Labs WLP022 (Essex Ale) yeast
2/3 cup (133 g) dextrose (if priming)
Step by Step
Mill the grains and add the pumpkin puree, then mix with 6.25 gallons (23.7 L) of 163 °F (73 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and lauter. Sparge the grains with 1.5 gallons (5.7 L) and top up as necessary to obtain 6 gallons (23 L) of wort.
Boil for 60 minutes, adding hops according to the ingredient list and Irish moss if desired. After the boil, chill the wort to slightly below fermentation temperature, about 66 °F (19 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.
Ferment at 67 °F (19 °C) until wort reaches 1.028 specific gravity, then free rise to 72 °F (22 °C) until the completion of primary fermentation. Once the beer completes fermentation, reduce temperature to 32 °F (0 °C) and hold for 10 days. Draw a sample, and add spice extracts to taste, starting with a ratio of approximately 3:1 for the cinnamon to other extracts. Once the exact ratio/intensity is determined, scale up and add to the fermenter. Then bottle or keg the beer and carbonate to approximately 2.25 volumes.
Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 11 lbs. (5 kg) pale liquid malt extract. Bring 5.2 gallons (19.7 L) of water to approximately 165 °F (74 °C) and hold there, steeping the specialty malts and pumpkin puree in grain bags for 15 minutes. Remove the grain bags, and let drain fully. Add liquid malt extract while stirring, and stir until completely dissolved. Bring the wort to a boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
