English Burbon-Oaked Barleywine - #9 
All Grain Recipe
Submitted By: teurf (Shared)
Members can download and share recipes
| Brewer: Teurf | |
| Batch Size: 6.00 gal | Style: English Barleywine (17D) |
| Boil Size: 8.29 gal | Style Guide: BJCP 2015 |
| Color: 15.8 SRM | Equipment: 36qt MLT, 16 Gal BK, 5 Gal HLT |
| Bitterness: 51.6 IBUs | Boil Time: 90 min |
| Est OG: 1.099 (23.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 10.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16 lbs 2.72 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 1.60 oz |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
| 14.08 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
3 |
| 4.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
4 |
| 4.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 2 lbs |
Amber Dry Extract (12.5 SRM) |
Dry Extract |
6 |
| 1.00 oz |
Magnum [12.0%] - Boil 180 min |
Hops |
7 |
| 2.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 30 min |
Hops |
8 |
| 1.00 oz |
Fuggle [4.5%] - Boil 15 min |
Hops |
9 |
| 1.00 oz |
Willamette [5.5%] - Boil 15 min |
Hops |
10 |
| 2.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
11 |
| 4.00 oz |
Burbon Soaked Oak Chips (Secondary 10 days) |
Misc |
12 |
Notes
Initial warming of cooler.
18.5 pounds with 6 gal, filled to the ledge. Sparge arm touches the water.
Treated water pH is 7.
Added 3 ml of lactic acid, result in 6.1
Added 2 ml of lactic acid, result in 5.5
Mash pH @ 5 min 5.94 (94F) added 1 mL Lactic acid
Mash pH @ 13 min: 5.5 (105F). Good enough
Mash pH @ 20 min: 5.44 (83F).
Mash pH @ 30 min: 5.40 (100F).
Mash pH @ 42 min: 5.40 (98F)
First Runnings: 1.07 @ 135F: 1.085
1.048 @ 135F: 1.063
End runnings: 1.02 @ 135F: 1.035
Preboil OG: 1.050 @ 142F: 1.067
Topped off with runoff to 8.25 gal.
Preboil OG : 1.052 @ 138F: 1.068
1.068 @ 131F : 1.082
1.094 @ 77F :
1.095 @ 80F:
5.22 @ 75F
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor