Source: Gary Bell (email@example.com), HBD Issue #1584, 11/21/94
Comments: This is a lovely winter ale (IMNSHO). It is heavy-bodied but assertively bitter and has a lovely, rich red color almost bang-on for Sam Smith's Winter Welcome. And it has the spiciness I was looking for. But it certainly isn't SSWW and, in fact, I think I like it more because of the hoppiness. It's only been in the bottle a week and I'd planned to condition it for 4 before serving: hope it lasts that long [;-)]. I can't tell yet about the head retention and it will probably take the full 4 weeks for the carbonation to fully develop, but I think it will be fine. This is definitely the best beer I've ever brewed and it's such a delight that it's from my own recipe [:-D]. If I wasn't already sold on SudsW, this would have done it for sure [no affiliation, etc.].
By the way the name, Emma Wedgewood's Winter Welcome, needs some explanation. I'm an evolutionary ecologist and all my recipes have evolution-oriented names. Emma was Charles Darwin's wife. Emma was actually from the Wedgewood family of fine china fame, so old Chuck married into money, but I'm sure he still enjoyed a good pint at Christmas [;-)]!
If you try EMWW let me know what you think [if you're not a dedicated hophead you might want to tone it down 10-20%]! Happy, and in this case *very* hoppy, brewing.
I was originally going to prime with gyle but there were too many variables on this one so I chickened out and primed with corn sugar -- at this point I didn't want to risk screwing up my Christmas beer, and such a great one at that. [Next time Spencer, I promise!] Primed for a total of 2.2 volumes CO2 using 3.5 oz corn sugar.
*Note: The hopping above gives the following IBU's based on different calculation methods: (1) SudsW 43.2,(2) Rager 75.7, (3) Tinseth 66.9, (4) Garetz 56.7, (5) Papazian 58.9 O.G. 1.072, F.G. 1.022 (Approx. 6% alcohol)