BrewEasy Olde School Barleywine 
All Grain Recipe
Submitted By: smkranz (Shared)
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| Brewer: Eric Lyons & Steve Kranz | |
| Batch Size: 10.50 gal | Style: American Barleywine (19C) |
| Boil Size: 14.00 gal | Style Guide: BJCP 2008 |
| Color: 23.6 SRM | Equipment: Steve's BrewEasy 15/20 |
| Bitterness: 83.0 IBUs | Boil Time: 90 min |
| Est OG: 1.115 (26.9° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.019 SG (4.7° P) | Fermentation: Ale, Two Stage |
| ABV: 12.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 40 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Carafa III (525.0 SRM) |
Grain |
2 |
| 3 lbs 4.80 oz |
Light Liquid Extract (8.0 SRM) |
Extract |
3 |
| 5.00 oz |
Simcoe [13.0%] - Boil 60 min |
Hops |
4 |
| 2.00 oz |
Simcoe [13.0%] - Boil 15 min |
Hops |
5 |
| 2.10 items |
Servomyces (Boil 15 min) |
Misc |
6 |
| 2.10 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 3.00 oz |
Cascade [5.5%] - Boil 5 min |
Hops |
8 |
| 4.0 pkgs |
Super High Gravity Ale (White Labs #WLP099) |
Yeast |
9 |
Notes
Added 1 pint of fresh figs (very seasonal) and about .5 lb. of pitted dates, pulverized in a food processor first. Added fruit about 4 days after primary fermentation began.This Recipe Has Not Been Rated
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