All Grain Recipe

Submitted By: PMike (Shared)
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Brewer: Brewed of Vipers
Batch Size: 2.15 galStyle: English Barleywine (19B)
Boil Size: 4.24 galStyle Guide: BJCP 2008
Color: 15.9 SRMEquipment: My system
Bitterness: 45.5 IBUsBoil Time: 120 min
Est OG: 1.087 (20.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.023 SG (5.8° P)Fermentation: Ale, Two Stage
ABV: 8.5%Taste Rating: 30.0

Amount Name Type #
7 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1.60 oz Roasted Barley (525.0 SRM) Grain 2
0.33 oz Northern Brewer [8.5%] - Boil 45 min Hops 3
0.33 oz Northern Brewer [8.5%] - Boil 35 min Hops 4
1.0 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 5


Used the first runnings to do a boil down of 2 quarts. Boiled for probably about 1:15. Started carmelizing. Probably got it down to 1/3 of the original.Looks and smells awesome! Almost syruppy. Plan to add to the boil about about 1 hour in. Wound up pushing enough sparge water through to begin the boil with volume upto the handle screws on the brewpot. Tried guessing on the boil end to get it down to the correct line. The boil wound up lasting about 3:30. Still overshot the volume. Therefore, the OG was a little down (1.082) rather than in the upper 80s. Added the "boil down" about an hour into the full boil. Hops additions were added apporpriately from the end. Other than the gravity being a little down and the volume a little high, it all looks good. I'm very excited to see how this one goes. 11/30 Primed with 42g of corn sugar (from the HBS) and .5 t gelatin. Added to the water vessel and poured the fermented beer over that. Tastes really good. Lots of caramel and toffee. Too much banana. Hopefully that settles out.

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