Sleetmoor Armageddon Ale(1)

All Grain Recipe

Submitted By: mickybrew (Shared)
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Brewer: Micky
Batch Size: 1.30 gal	Style: Wee Heavy (17C)
Boil Size: 2.06 gal	Style Guide: BJCP 2021
Color: 56.5 SRM	Equipment: Micks Bruboiler
Bitterness: 93.7 IBUs	Boil Time: 60 min
Est OG: 1.202 (44.3° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.132 SG (30.5° P)	Fermentation: Ale, Two Stage
ABV: 10.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.09 gal	Burton On Trent, UK	Water	1
5 lbs 6.42 oz	Pilsen (Dingemans) (1.5 SRM)	Grain	2
8.82 oz	Vienna Malt (Crisp) (4.0 SRM)	Grain	3
7.05 oz	Caramel/Crystal Malt - 40L Light (30.5 SRM)	Grain	4
3.53 oz	Chocolate Malt (Simpsons) (609.1 SRM)	Grain	5
3.53 oz	De-Bittered Roast Barley (Dingemans) (609.1 SRM)	Grain	6
12.22 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	7
2.95 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	8
1.72 g	Baking Soda (Mash 60 min)	Misc	9
0.17 g	Salt (Mash 60 min)	Misc	10
8.82 oz	Light Dry Extract [Boil] (8.0 SRM)	Dry Extract	11
1 lbs 6.05 oz	Dememera Sugar [Boil] (2.0 SRM)	Sugar	12
0.71 oz	Centennial2 [10.0%] - Boil 60 min	Hops	13
0.53 oz	Chinook [12.5%] - Boil 45 min	Hops	14
0.53 oz	Opus(Experimental CF182) [6.6%] - Boil 30 min	Hops	15
0.53 oz	Citra2 [14.2%] - Boil 15 min	Hops	16
1.0 pkgs	Super High Gravity Ale (White Labs #WLP099)	Yeast	17
2.00 tsp	Amylase Enzyme (Primary 3 days)	Misc	18

Taste Notes

Sweet caramel nose and initial taste followed by a tsunami of alcohol ! Hints of bonfire toffee with some hop notes on the finish

Notes

Mash grains overnight and slow sparge to give 3.5 gall,add 1/2 enzyme. Slow boil down to ~ 1.5 gall, then add hops and as recipe. Allow to cool,add 1/2 enzyme and yeast and aerate. Yeast starter prepared in 250 ml wort from minimash 4 days prior to brewing Using above method,1.112 without sugar Sugar left out to slowly add in increments halving each time when s.g. drops to 1.020 2 batches combined after boiling and cooling , s.g. of combined batches 1.020 on 20/01/23 so 650 gm demerara sugar added and a pinch of marmite! S.g. down to 1.020 23/01/23 so 325gm demerera sugar added and 1 tsp yeast nutrient. 250 gm light dried malt extract(x2) added 25/01/23 as o.g. obtained too low to achieve 22 % abv ! For advice on brewing a super strong barleywine,e mail mickybrew@hotmail.com

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