Old English
All Grain Recipe
Submitted By: HopHeavy (Shared)
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Brewer: Jason Elder | |
Batch Size: 5.50 gal | Style: English Barleywine (17D) |
Boil Size: 7.22 gal | Style Guide: BJCP 2015 |
Color: 16.9 SRM | Equipment: SSBrewTech |
Bitterness: 65.1 IBUs | Boil Time: 60 min |
Est OG: 1.108 (25.4° P) | Mash Profile: Single Infusion, Medium Body |
Est FG: 1.021 SG (5.3° P) | Fermentation: Ale, Single Stage |
ABV: 11.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
10 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
1 |
6 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
3 lbs |
Rye Malt (4.7 SRM) |
Grain |
3 |
1 lbs |
Crystal 60, 2-Row, (Great Western) (60.0 SRM) |
Grain |
4 |
4.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
5 |
2.00 oz |
Northern Brewer [8.5%] - First Wort |
Hops |
6 |
1 lbs |
Dememera Sugar (2.0 SRM) |
Sugar |
7 |
1.50 oz |
Cluster [7.0%] - Boil 15 min |
Hops |
8 |
1.00 oz |
Admiral [14.8%] - Steep 0 min |
Hops |
9 |
2.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
10 |
2.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
11 |
Notes
I actually used oak cubes and left them in contact with the beer for about 6 weeks and then I aged the beer for another 4-6 months.This Recipe Has Not Been Rated