Barrel BarleyWine

All Grain Recipe

Submitted By: Stompncrush (Shared)
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Brewer: Albert
Batch Size: 6.50 galStyle: English Barleywine (19B)
Boil Size: 11.03 galStyle Guide: BJCP 2008
Color: 8.4 SRMEquipment: 20 gal pot mash / 20 gal boil pot
Bitterness: 57.9 IBUsBoil 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 Yeast Nutrient (Boil 10 min) Misc 5
1.00 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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