Growly Bears Hibernation BearlyWine v1.1

Brewer: Adam Lutze
Batch Size: 6.50 gal	Style: American Barleywine (19C)
Boil Size: 8.30 gal	Style Guide: BJCP 2008
Color: 14.0 SRM	Equipment: My Equipment
Bitterness: 75.9 IBUs	Boil Time: 60 min
Est OG: 1.127 (29.5° P)	Mash Profile: Double Infusion, Full Body
Est FG: 1.022 SG (5.5° P)	Fermentation: Ale, Two Stage
ABV: 14.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.00 gal	Distilled Water	Water	1
2 lbs	Melanoiden Malt (20.0 SRM)	Grain	2
15 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	4
2 lbs	Biscuit Malt (23.0 SRM)	Grain	5
1 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	6
5 lbs	Fresh Fruit (3.0 SRM)	Grain	7
3 lbs	Light Dry Extract (8.0 SRM)	Dry Extract	8
3.00 oz	Chinook [13.0%] - Boil 60 min	Hops	9
0.65 tsp	Epsom Salt (MgSO4) (Boil 60 min)	Misc	10
0.65 tsp	Salt (Boil 60 min)	Misc	11
0.65 tsp	Baking Soda (Boil 60 min)	Misc	12
0.65 tsp	Calcium Chloride (Boil 60 min)	Misc	13
0.65 tsp	Chalk (Boil 60 min)	Misc	14
0.65 tsp	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	15
2.00 oz	Chinook [13.0%] - Boil 30 min	Hops	16
1.30 tbsp	Coriander Seed (Boil 30 min)	Misc	17
2.00	Cinnamon Stick (Boil 30 min)	Misc	18
1.30 tbsp	Anise, Star (Boil 30 min)	Misc	19
1.00 tbsp	Irish Moss (Boil 10 min)	Misc	20
2.00 tbsp	Yeast Nutrient (Boil 0 min)	Misc	21
1.0 pkgs	French White Wine Yeast (White Labs #WLP735)	Yeast	22
1.00 tbsp	Amylase Enzyme (Primary 1 days)	Misc	23

flavorings added for last half of boil. Wort will be well aerated using O2 for 2.5 mins.

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