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.
This Recipe Has Not Been Rated
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