Barleywine 2.1 
All Grain Recipe
Submitted By: pjnavarre (Shared)
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| Brewer: Paul Navarre & Mike Rosen | |
| Batch Size: 10.50 gal | Style: English Barleywine (17D) |
| Boil Size: 11.42 gal | Style Guide: BJCP 2015 |
| Color: 19.2 SRM | Equipment: AD Equipment - 20gallon Spike |
| Bitterness: 42.5 IBUs | Boil Time: 60 min |
| Est OG: 1.148 (33.8° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.034 SG (8.6° P) | Fermentation: Paul's Barleywine aging profile |
| ABV: 15.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.50 gal |
Cedarburg Water |
Water |
1 |
| 43 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 4 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 2 lbs |
Honey Malt (25.0 SRM) |
Grain |
4 |
| 2.00 oz |
Cluster [7.0%] - Boil 60 min |
Hops |
5 |
| 20.00 items |
Fermcap-S (Boil 60 min) |
Misc |
6 |
| 2.00 oz |
Cluster [7.0%] - Boil 30 min |
Hops |
7 |
| 2.00 oz |
Cluster [7.0%] - Boil 15 min |
Hops |
8 |
| 2.00 oz |
Chinook [13.0%] - Boil 10 min |
Hops |
9 |
| 2.10 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
| 2.21 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
11 |
| 3.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
12 |
| 5 lbs |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
13 |
| 1 lbs 8.00 oz |
Brown Sugar, Light (8.0 SRM) |
Sugar |
14 |
Notes
After about 2 months in fermentation it developed a vaccume inside, and keeps sucking in vodka from airlock.This Recipe Has Not Been Rated
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