OBB 68 KXXXX (1836) Whitbread’s Ale
All Grain Recipe
Submitted By: thargian (Shared)
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|Brewer: Tony Milner|| |
|Batch Size: 5.28 gal||Style: English Barleywine (19B)|
|Boil Size: 6.28 gal||Style Guide: BJCP 2008|
|Color: 9.3 SRM||Equipment: Tony's (18 L) - All Grain|
|Bitterness: 79.4 IBUs||Boil Time: 60 min|
|Est OG: 1.116 (26.9° P)||Mash Profile: Tony's, Medium Body, Batch Sparge|
|Est FG: 1.021 SG (5.4° P)||Fermentation: Tony's Standard Ale (Winter)|
|ABV: 12.7%||Taste Rating: 40.0|
|26 lbs 7.3 oz
||Pale Malt, Maris Otter (3.0 SRM)
||Fuggles [3.8%] - Boil 60 min
||Safale American (DCL/Fermentis #US-05)
NotesRecipe based on ‘Old British Beers and How to Make Them’ #68 ‘KXXXX (1836) Whitbread’s Ale’.
Iterative mash used to gain the high OG. Normal mash with just over half the grain followed by a second mash with the rest of the grain, using the liquor from the first mash rather than water.
2 litres of the wort, retained and frozen. Thawed when initial fermentation slows and used to make a second starter added on moving to secondary, to try to drive the FG down further, with limited success.