Barleywine 
All Grain Recipe
Submitted By: pjnavarre (Shared)
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| Brewer: Paul Navarre | |
| Batch Size: 6.00 gal | Style: English Barleywine (17D) |
| Boil Size: 7.26 gal | Style Guide: BJCP 2015 |
| Color: 16.6 SRM | Equipment: Mike/Paul's Setup (10gal boil, 15gal mash) |
| Bitterness: 41.3 IBUs | Boil Time: 90 min |
| Est OG: 1.133 (30.9° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.025 SG (6.4° P) | Fermentation: Paul's long term aging profile |
| ABV: 14.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 21 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 2 lbs |
Gladfield Medium Crystal Malt (56.3 SRM) |
Grain |
2 |
| 1 lbs |
Honey Malt (25.0 SRM) |
Grain |
3 |
| 1.00 oz |
Cluster [7.0%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Cluster [7.0%] - Boil 30 min |
Hops |
5 |
| 1.00 oz |
Cluster [7.0%] - Boil 15 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.00 oz |
Chinook [13.0%] - Boil 10 min |
Hops |
8 |
| 1.05 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
| 2.0 pkgs |
NeoBritannia (Wyeast #1945) |
Yeast |
10 |
| 2 lbs 8.00 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
11 |
| 12.00 oz |
Brown Sugar, Light (8.0 SRM) |
Sugar |
12 |
Taste Notes
After primary, it was thick, warm, and yummy.
After Secondary, it was so silky, and the slow warming of the booz comes way at the end.Notes
2Pkgs of yeast started on 9/25/15 with light DME, then
cold crashed 12 hours later, decanted, and repitched on one can of FastPitch on 9/26/15.
Added about 3 gallons of extra water to the sparge. Ended up boiling 60 extra minutes 8 gallons down to 7 gallons.
Lost a full gallon due to fermentation blow off - DO NOT add more than 5 gallons to a 6 gallon carboy
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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