Barleywine 11.18.18

All Grain Recipe

Submitted By: William656 (Shared)
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Brewer: Bill Heubel
Batch Size: 10.00 galStyle: English Barleywine (17D)
Boil Size: 12.09 galStyle Guide: BJCP 2015
Color: 16.4 SRMEquipment: Pot (16 Gallon) and Cooler (48 Quart) for 10-12 Gallon Batches
Bitterness: 46.0 IBUsBoil Time: 60 min
Est OG: 1.089 (21.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.022 SG (5.7° P)Fermentation: Ale, Two Stage
ABV: 9.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.00 gal Sweetwater, Saint Helena Pass Spring Water 1
40 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
3 lbs Caramel/Crystal Malt - 70-80L (75.0 SRM) Grain 3
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 4
1.50 oz Columbus/Tomahawk/Zeus (CTZ) [13.2%] - Boil 60 min Hops 5
1.00 oz Sterling [7.4%] - Boil 20 min Hops 6
1.00 tsp Irish Moss (Boil 10 min) Misc 7
4.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 8

Notes

11.18. Really low efficiency. Not sure what happened. This will throw off my GU:BU ratio a bit. We came in at about 1.090. Were hoping for 1.118. Pitched 4 packs of yeast and we will see how it rolls. Fermenting at 67-68 degF. 11.19. Fermentation signs 12 hours after pitching. 12.15. Checked gravity and got down to 1.025. A little high. Went ahead and put in chamber to cold crash. Tasted great. Bitterness and body of beer balance each other great. ABV will be around 8.6%. 12.24. Added 1tsp. Gelatin hydrated and warmed to fermenter to clarify. 12.27. Bottling day.

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