Fumihiro's Spiced KKKK

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: English Barleywine (17D)
Boil Size: 6.95 galStyle Guide: BJCP 2015
Color: 19.7 SRMEquipment: My Equipment #2
Bitterness: 31.6 IBUsBoil Time: 90 min
Est OG: 1.098 (23.3° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Two Stage
ABV: 9.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90 min) Misc 1
0.08 tsp Campden Powder (for mashing water) (Mash 60 min) Misc 2
0.08 tsp Campden Powder (for sparging water) (Mash 60 min) Misc 3
18 lbs 10.06 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 4
11.99 oz Crystal 75, 2-Row, (Great Western) (75.0 SRM) Grain 5
3.88 oz Black (Patent) Malt (500.0 SRM) Grain 6
0.81 oz Magnum [15.5%] - Boil 60 min Hops 7
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 8
1.00 tsp All Spice (coasely crashed) (Boil 5 min) Misc 9
0.50 Cinnamon Stick (Boil 5 min) Misc 10
1.50 tsp Ginger Root (Boil 1 min) Misc 11
0.13 tsp Nutmeg (ground, dry) (Boil 1 min) Misc 12
1.0 pkgs Nottingham (Danstar #-) Yeast 13

Notes

Treat both the mashing water and the sparging water with 1/13 tsp of campden powder. Add 1 tsp of gypsum to the mashing water. 1 step temperature mashing at 67C for 90 min with mash-out. Spices: Cinnamon Stick 1/2 (5 min) All Spice (coaselt crashed) 1.0 tsp (5 min) Ginger (fresh ground) 1.5 tsp (1 min) Nutmeg (ground, dry) 1/8 tsp (1 min)

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