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 finishNotes
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.comThis Recipe Has Not Been Rated
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