Barrel BarleyWine

All Grain Recipe

Submitted By: Stompncrush (Shared)
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Brewer: Albert
Batch Size: 6.50 gal	Style: English Barleywine (19B)
Boil Size: 11.03 gal	Style Guide: BJCP 2008
Color: 8.4 SRM	Equipment: 20 gal pot mash / 20 gal boil pot
Bitterness: 57.9 IBUs	Boil Time: 180 min
Est OG: 1.100 (23.8° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.021 SG (5.2° P)	Fermentation: Ale, Two Stage
ABV: 10.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.50 g	Calcium Chloride (Mash 60 min)	Misc	1
21 lbs 10.89 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	2
1.50 oz	Horizon [11.5%] - Boil 60 min	Hops	3
2.00 oz	East Kent Goldings (EKG) [5.7%] - Boil 20 min	Hops	4
1.00 items	Yeast Nutrient (Boil 10 min)	Misc	5
1.00 items	Whirlfloc Tablet (Boil 5 min)	Misc	6
1.50 oz	East Kent Goldings (EKG) [5.7%] - Boil 0 min	Hops	7
1.0 pkgs	London Ale Yeast (Wyeast Labs #1028)	Yeast	8

Notes

This is half of a Conte collaboration, earmarked for a 10 gallon used bourbon barrel. 5.2ml Phosphoric acid in mash 2.1ml Phosphoric Acid in sparge (accounting for the 1.7 gallons of deadspace). Mashed in 1°C high (152-153) Checked pH = 5.4 Final runnings 1.022, pH 5.6 79% mash efficiency @1h 9.7 Gallons (1.5 gal/hr evap. rate) Gravity= 1.070 (a 12 point increase) @2h 8.25 gallons 1.083 @3h 6.2 gallons @ OG= 1.104 (was 1.109, volume was low so added about half a gallon of water), got about 6.25 gallons into fermenter. Oxygenated for 1 min, pitched yeast (London Ale, did a 2 step starter, decanted off all but about 800ml) and put in chest freezer set to 67°F with blow-off tube.

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