Barley Wine MM 10 gal
Partial Mash Recipe
Submitted By: ChrisGram504 (Shared)
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Brewer: Michelle | |
Batch Size: 10.00 gal | Style: English Barleywine (19B) |
Boil Size: 12.57 gal | Style Guide: BJCP 2004 |
Color: 21.4 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
Bitterness: 37.9 IBUs | Boil Time: 60 min |
Est OG: 1.147 (33.6° P) | Mash Profile: Single Infusion, Medium Body |
Est FG: 1.026 SG (6.7° P) | Fermentation: My Aging Profile |
ABV: 16.3% | Taste Rating: 40.0 |
Ingredients
Amount |
Name |
Type |
# |
2 lbs |
Honey Malt (25.0 SRM) |
Grain |
1 |
10 lbs |
Vienna Malt (3.5 SRM) |
Grain |
2 |
20 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
2 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
2 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
5 |
6.40 oz |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
12 lbs |
Light Dry Extract (8.0 SRM) |
Dry Extract |
7 |
2.84 oz |
Phoenix [13.3%] - Boil 60 min |
Hops |
8 |
0.47 oz |
Magnum [14.0%] - Boil 60 min |
Hops |
9 |
1.0 pkgs |
Super High Gravity Ale (White Labs #WLP099) |
Yeast |
10 |
2.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
11 |
2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
12 |
Taste Notes
2/21/2005 Early tasting, a touch (just a touch) hot (alc) very drinkable, dangerously drinkable.Notes
On a 1007 Yeast Cake and 1318 Activator Pack
1/13/2005 Brix 18.0 - 1.036 74% attenuation targeting 78%
1/27/2005 Brix 17.4 - 1.031 77% attenuationThis Recipe Has Not Been Rated