#20 - [raɪ waɪn] - Recipe

#20 - [raɪ waɪn]

Brewer: NihilNovi
Batch Size: 1.98 gal	Style: American Barleywine (22C)
Boil Size: 2.81 gal	Style Guide: BJCP 2015
Color: 24.2 SRM	Equipment: Bryggekjelen
Bitterness: 65.7 IBUs	Boil Time: 90 min
Est OG: 1.110 (25.9° P)	Mash Profile: BIAB, Full Body
Est FG: 1.022 SG (5.7° P)	Fermentation: Ale, Single Stage
ABV: 11.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.96 gal	Stavanger	Water	1
2.60 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
7.80 ml	Calcium Chloride (Mash 60 min)	Misc	3
2.10 g	Baking Soda (Mash 60 min)	Misc	4
4 lbs 6.55 oz	BEST Rye Malt (BESTMALZ) (8.6 SRM)	Grain	5
7.05 oz	Crystal Rye Malt (Thomas Fawcett) (96.4 SRM)	Grain	6
4 lbs 6.55 oz	BEST Munich (BESTMALZ) (7.6 SRM)	Grain	7
0.35 oz	HBC 291 (Experimental) [12.1%] - First Wort	Hops	8
8.11 oz	Dememera Sugar (2.0 SRM)	Sugar	9
0.35 oz	Challenger [7.5%] - Boil 20 min	Hops	10
0.88 oz	HBC 291 (Experimental) [12.1%] - Boil 2 min	Hops	11
0.53 oz	Challenger [7.5%] - Boil 2 min	Hops	12
1.0 pkgs	New World Strong Ale (Mangrove Jack's #M42)	Yeast	13
0.53 oz	Challenger [7.5%] - Dry Hop 9 days	Hops	14