The Kitchen Sink

Partial Mash Recipe

Submitted By: kmccaff4 (Shared)
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Batch Size: 2.50 galStyle: English Barleywine (19B)
Boil Size: 2.15 galStyle Guide: BJCP 2008
Color: 25.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 65.4 IBUsBoil Time: 60 min
Est OG: 1.092 (22.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.027 SG (6.8° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 oz Amber Malt (22.0 SRM) Grain 1
4.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
2.88 oz Chocolate Malt (450.0 SRM) Grain 4
1.28 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5
2 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 6
3 lbs 4.80 oz Pale Liquid Extract (8.0 SRM) Extract 7
1.75 oz Willamette [4.7%] - Boil 60 min Hops 8
1.00 oz Glacier [5.6%] - Boil 20 min Hops 9
1.00 oz Goldings, East Kent [4.5%] - Boil 10 min Hops 10
1.00 oz Progress [6.0%] - Boil 5 min Hops 11
1 pkgs West Yorkshire (Wyeast #1469) Yeast 12
0.50 oz Oak Chips (Secondary 31 days) Misc 13