All Grain Recipe
Submitted By: Simian (Shared)
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| Brewer: Simian | |
| Batch Size: 8.72 gal | Style: English Barleywine (17D) |
| Boil Size: 10.55 gal | Style Guide: BJCP 2021 |
| Color: 30.3 SRM | Equipment: 1 Monster Mill 45l Igloo 50l pan kettle 14G Chronical HellFireFeb 2020 |
| Bitterness: 63.2 IBUs | Boil Time: 60 min |
| Est OG: 1.090 (21.6° P) | Mash Profile: Single Infusion, 66C, GP - Light to Medium Body |
| Est FG: 1.020 SG (5.0° P) | Fermentation: Ale, Three Stage 16C |
| ABV: 9.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.10 ml |
*Phosphoric Acid 85% (Mash 60 min) |
Misc |
1 |
| 3.80 g |
*Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 0.25 g |
*Sodium Metabisulphite (Mash 0 min) |
Misc |
3 |
| 20 lbs 11.58 oz |
*Extra Pale Maris Otter® Malt (Crisp) (1.5 SRM) |
Grain |
4 |
| 2 lbs 10.33 oz |
*Amber Malt (Crisp) (25.4 SRM) |
Grain |
5 |
| 14.11 oz |
*CaraMunich II (Weyermann) (60.9 SRM) |
Grain |
6 |
| 10.58 oz |
*Carafa Special III (Weyermann) [Sparge] (710.7 SRM) |
Grain |
7 |
| 7.41 oz |
*Dark Crystal (Simpsons) [Sparge] (134.5 SRM) |
Grain |
8 |
| 6.70 oz |
*Dark Crystal Malt (Crisp) [Sparge] (121.8 SRM) |
Grain |
9 |
| 7.20 ml |
*Phosphoric Acid 85% (Sparge 60 min) |
Misc |
10 |
| 3.28 g |
*Calcium Chloride (Sparge 60 min) |
Misc |
11 |
| 0.25 g |
*Sodium Metabisulphite (Sparge 0 min) |
Misc |
12 |
| 1.76 oz |
*Columbus (Tomahawk) 2018 P [16.2%] - Boil 60 min |
Hops |
13 |
| 2.65 oz |
*Fuggle 2020 P [5.5%] - Boil 20 min |
Hops |
14 |
| 0.82 g |
*Protofloc Tablet Ground (Boil 15 min) |
Misc |
15 |
| 0.33 g |
*NBS Beer Nutrient Blend (Boil 15 min) |
Misc |
16 |
| 1.41 oz |
*East Kent Goldings (EKG) 2019 P [5.0%] - Boil 0 min |
Hops |
17 |
| 1.06 oz |
*Fuggle 2020 P [5.5%] - Boil 0 min |
Hops |
18 |
| 1.0 pkgs |
*London Ale Yeast (Wyeast Labs #1028) |
Yeast |
19 |
| 0.50 items |
*American Oak Infusion Spiral - Medium Plus (Secondary 7 days) |
Misc |
20 |
Notes
Oops did not adjust mash efficiency for the high OQ. Overrnight mash suggested so..
Mashed in at 66.5C, dropped to 63.5C over 2.5 hours. Added hot water to bring to 69C, dropped to 63C over 6 hours. Then added dark grains, stirred and sparged.
Once collected had 41 litres at 1061 - 70% mash efficiency. Added a load of caster sugar that had set hard - somewhere between 1 and 1.5 kg. Brought it to 43 litres at 1075 - almost perfect, was meant to be :-)
Pitched onto Mandrill Mild yeast cake
Added sinamar in keg to up darkness.
Mash Water 29 litres Mash pH Guidance
Sparge Water 25.2 litres Light 5.3-5.4
Batch Volume 33 litres Dark 5.4-5.5
Measured water pH 7.3 Tart or crisp : 5.2-5.3
Target Sparge pH 5.7 Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0
Phosphoric Acid Strength % 85
Phosphoric Acid Addition 0.21 ml/litre Need 6.1 ml in mash 7.3 ml in sparge
CaCl2 Addition 0.13 g/litre Need 3.8 g in mash 3.28 g in sparge
Gypsum Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge
Epsom Salt Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge
Gives an estimated Mash pH of 5.48
And absolute ion values of Ratio Guidance
Ca 173 ppm Very bitter >2
Cl2 121 ppm Target 50 for hoppy, 100 for malty Bitter 2.0
SO4 101 ppm Target 150 for hoppy, 50 for malty Balanced 1.3
Mg 10 ppm Malty 0.75
Very Malty 0.5
SO4/CL2 ratio 0.84
Target ratio 0.83
CL2/SO4 ratio 1.20
BeerSmith™ Recipes and Web Editor
(1 ratings)
by JockyBig malty body and beautifully smooth with hints of chocolate and vanilla. Lovely!