MEGA Barleywine Lupercalia 
Partial Mash Recipe
Submitted By: morgue (Shared)
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| Batch Size: 5.00 gal | Style: American Barleywine (22C) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 25.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 92.9 IBUs | Boil Time: 60 min |
| Est OG: 1.120 (28.0° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.047 SG (11.6° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs |
Vienna Malt (3.5 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
3 |
| 2 lbs |
Pilsner Liquid Extract [Boil] (3.5 SRM) |
Extract |
4 |
| 0.00 oz |
Light Dry Extract [Boil] (8.0 SRM) |
Dry Extract |
5 |
| 2.00 oz |
Horizon [12.0%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
Horizon [12.0%] - Boil 5 min |
Hops |
7 |
| 0.00 oz |
Light Dry Extract [Boil for 1 min] [Boil] (8.0 SRM) |
Dry Extract |
8 |
| 10 lbs 8.00 oz |
Pilsner Liquid Extract [Boil for 1 min] [Boil] (3.5 SRM) |
Extract |
9 |
| 2.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
10 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
Notes
https://docs.google.com/document/d/1BzN5Py_eMDQoZKvbcKZq9dXoTiEZoYE7HdZY8cS4OwU/edit
Note: This recipe was provided by Adam Meyer. It’s been scaled for a six-gallon batch. In addition, a portion of the base malt has been replaced with Golden Light DME to limit the grain weight to 20 lbs. (help prevent mash tun overflow).
Recipe Type: All Grain plus DME
Batch Size: 6 gal.
Mash: 152°F for 75 min.
Boil Time: 65 min.
Original Gravity: 1.120
Final Gravity: 1.030
IBU: 91
ABV: 12.1%
Fermentables (at 65% mash efficiency*)
14 lbs. Maris Otter 2.7°L
5.5 lbs. Golden Light DME 4°L
3 lbs. Vienna 3.5°L
1.5 lbs. Biscuit 25°L
1.5 lbs. Special B 125°L
Hops
3.6 oz. Horizon @ 60 min.
Yeast
2 packs S-04 plus 1 pack US-05 (need starter with roughly 417 billion cells)
Fermentation and Conditioning
Pitch at 64°F and let free-rise to 68°F. Hold at 68°F for 3 weeks. Rack to secondary or keg and condition for 5-6 months.
Notes
For a 10-gallon mash tun, use a low (approximately 1.15:1) water-to-grist ratio. Pre-boil volume and pre-boil gravity will depend on your system, so adjust accordingly.
*With this big of a beer, your mash efficiency is likely to be significantly lower than what you get with normal-strength recipes.
Lucas notes:
11-1-2019 brewed hereabouts.
OG 1.120
Dumb me, didn’t put in blowoff. Kräusened over, pressing open bucket lid and onto floor. Thankfully didn’t blow lid clear off and get all over walls and ceiling. Cleaned up good and sanitizer fragile areas. Replaced lid & airlock with clean, sanitized ones.
11-11
SG 1.040ish
11-17
FG 1.040
Kegged & crashed
Tastes great. Super heavy, sherry-like, lots of fruit, cherry, spicy, a bit fusel, and tad tart. Hopefully not infected.
11% ABV
8/24/2020
2nd batch
Original 2019 batch had 2 lbs light DME plus 9 lbs at flameout; 1.126 calculated OG.
2020 differences:
* Using LME for batch 2.
* 1 oz Magnum & 1 oz Helga for bittering. 1 oz Helga for aroma.
Amylase enzyme for an hour, started at about 144F. Slow heat up to 170. Remove BIAB.
11/25
OG 1.108 only. Harumph!
9/6
SG 1.030
10.6% ABV
.This Recipe Has Not Been Rated
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