Fumihiro's Spiced KKKK 
All Grain Recipe
Submitted By: kanekof (Shared)
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| Brewer: Fumihiro Kaneko | |
| Batch Size: 5.15 gal | Style: English Barleywine (17D) |
| Boil Size: 6.95 gal | Style Guide: BJCP 2015 |
| Color: 19.7 SRM | Equipment: My Equipment #2 |
| Bitterness: 31.6 IBUs | Boil Time: 90 min |
| Est OG: 1.098 (23.3° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.023 SG (5.9° P) | Fermentation: Ale, Two Stage |
| ABV: 9.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
Gypsum (Calcium Sulfate) (Mash 90 min) |
Misc |
1 |
| 0.08 tsp |
Campden Powder (for mashing water) (Mash 60 min) |
Misc |
2 |
| 0.08 tsp |
Campden Powder (for sparging water) (Mash 60 min) |
Misc |
3 |
| 18 lbs 10.06 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
4 |
| 11.99 oz |
Crystal 75, 2-Row, (Great Western) (75.0 SRM) |
Grain |
5 |
| 3.88 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 0.81 oz |
Magnum [15.5%] - Boil 60 min |
Hops |
7 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
8 |
| 1.00 tsp |
All Spice (coasely crashed) (Boil 5 min) |
Misc |
9 |
| 0.50 items |
Cinnamon Stick (Boil 5 min) |
Misc |
10 |
| 1.50 tsp |
Ginger Root (Boil 1 min) |
Misc |
11 |
| 0.13 tsp |
Nutmeg (ground, dry) (Boil 1 min) |
Misc |
12 |
| 1.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
13 |
Notes
Treat both the mashing water and the sparging water with 1/13 tsp of campden powder. Add 1 tsp of gypsum to the mashing water.
1 step temperature mashing at 67C for 90 min with mash-out.
Spices:
Cinnamon Stick 1/2 (5 min)
All Spice (coaselt crashed) 1.0 tsp (5 min)
Ginger (fresh ground) 1.5 tsp (1 min)
Nutmeg (ground, dry) 1/8 tsp (1 min)
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