20181231

All Grain Recipe

Submitted By: Keolumike1 (Shared)
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Batch Size: 5.50 galStyle: English Barleywine (17D)
Boil Size: 7.00 galStyle Guide: BJCP 2015
Color: 10.8 SRMEquipment: Mike’s BIAB - Large 10 Gal/38l 5.5 gal Batch
Bitterness: 50.2 IBUsBoil Time: 60 min
Est OG: 1.146 (33.4° P)Mash Profile: BIAB, Full Body
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Two Stage
ABV: 16.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Burton On Trent, UK Water 1
12.00 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 2
25 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
6.19 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4
3.09 oz Oats, Flaked (1.0 SRM) Grain 5
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 6
3.01 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 7
3.01 oz Fuggles [4.5%] - Boil 60 min Hops 8
2 pkgs Super High Gravity Ale (White Labs #WLP099) Yeast 9

Notes

28 min from fire to 160 deg. At 60 min temp was 154. Fired up to 168. Sprage w/3 gal 165 then Squeezed first bag leaving a net 9 gal. Dropped 2nd bag of 10lbs at 160. Probably because 2nd was wet, having rinsed out the 1st bag at ambient temp 35 mash temp on 2nd bag dropped to 148 after 5 min and a stir. 1430 finished mash. 8.5 gal in kettle w/SG 1.090. Started boil. Will get down to 6.5 gal before adding fuggles
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