Barleywine 2011 
All Grain Recipe
Submitted By: chezteth (Shared)
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Brewer: Brandon Kolbe | |
Batch Size: 5.55 gal | Style: American Barleywine (19C) |
Boil Size: 9.32 gal | Style Guide: BJCP 2008 |
Color: 19.8 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
Bitterness: 98.9 IBUs | Boil Time: 90 min |
Est OG: 1.129 (30.0° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.019 SG (4.9° P) | Fermentation: Ale, Two Stage |
ABV: 14.8% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
6.08 gal |
Appleton City Water |
Water |
1 |
14.50 ml |
Phosphoric Acid (Mash 60 min) |
Misc |
2 |
3.20 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
1.60 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
27 lbs 15.96 oz |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
5 |
1 lbs 4.35 oz |
Bonlander Munich Malt (Briess) (10.0 SRM) |
Grain |
6 |
14.11 oz |
Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) |
Grain |
7 |
3.51 oz |
Special B (Dingemans) (147.5 SRM) |
Grain |
8 |
2.80 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
9 |
1.00 oz |
Amarillo Gold [8.5%] - Mash Hop |
Hops |
10 |
1.00 oz |
Cascade - Whole [6.3%] - Mash Hop |
Hops |
11 |
1.00 oz |
Centennial - Whole [9.0%] - Mash Hop |
Hops |
12 |
1 lbs 0.14 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
13 |
2.00 oz |
Nugget - Whole [12.0%] - Boil 60 min |
Hops |
14 |
1.00 oz |
Newport [10.0%] - Boil 60 min |
Hops |
15 |
1.00 oz |
Yakima Magnum [13.1%] - Boil 60 min |
Hops |
16 |
2.40 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
17 |
1.20 g |
Calcium Chloride (Boil 60 min) |
Misc |
18 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
19 |
2.00 oz |
Amarillo Gold [8.5%] - Boil 0 min |
Hops |
20 |
2.00 oz |
Cascade - Whole [6.3%] - Boil 0 min |
Hops |
21 |
2.00 oz |
Centennial - Whole [9.0%] - Boil 0 min |
Hops |
22 |
2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
23 |
0.50 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
24 |
Notes
Add 3.2g gypsum and 1.6g calcium chloride to strike water. Add 2.4g gypsum, 1.2g calcium chloride, and 14.5mL phosphoric acid to sparge water.This Recipe Has Not Been Rated