Pickett St. Barley Wine

All Grain Recipe

Submitted By: bumpskier1 (Shared)
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Brewer: Carlo Camarda
Batch Size: 10.25 galStyle: American Barleywine (19C)
Boil Size: 11.50 galStyle Guide: BJCP 2008
Color: 16.2 SRMEquipment: Pickett St. Brewing
Bitterness: 82.1 IBUsBoil Time: 90 min
Est OG: 1.097 (23.1° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 11.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 g Calcium Chloride (Mash 60 min) Misc 1
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.00 g Baking Soda (Mash 60 min) Misc 3
2.00 g Chalk (Mash 60 min) Misc 4
24 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Grain 6
2 lbs Vienna Malt (3.5 SRM) Grain 7
1 lbs Caramel/Crystal Malt - 15L (15.0 SRM) Grain 8
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9
8.00 oz Acid Malt (3.0 SRM) Grain 10
8.00 oz Pale Chocolate Malt (200.0 SRM) Grain 11
8.00 oz Special B Malt (180.0 SRM) Grain 12
2.00 oz Citra [13.4%] - Boil 60 min Hops 13
2.00 oz Magnum [14.0%] - Boil 45 min Hops 14
2.00 oz Citra [13.4%] - Boil 30 min Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 17
3.00 oz {HR} Cascade [5.5%] - Steep 30 min Hops 18
3 pkgs California Ale (White Labs #WLP001) Yeast 19

Taste Notes

After 2 Weeks of Fermentation I Crashed Her Down to 38F. Used Biofine for 3 Days. Racked into the Barrel on 03/13/2012. Check After 6 Months for Possible Finish on 09/13/2012.