011 Alpha Partigyle

All Grain Recipe

Submitted By: Valvefan (Shared)
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Brewer: Pete
Batch Size: 3.50 galStyle: English Barleywine (19B)
Boil Size: 5.23 galStyle Guide: BJCP 2008
Color: 13.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 56.8 IBUsBoil Time: 120 min
Est OG: 1.102 (24.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 11.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 7.09 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
5.72 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
5.72 oz Caramunich Malt (56.0 SRM) Grain 3
1.13 oz Magnum [13.8%] - Boil 60 min Hops 4
0.46 oz Goldings, East Kent [5.6%] - Boil 20 min Hops 5
0.46 oz Goldings, East Kent [5.6%] - Boil 0 min Hops 6
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 7

Notes

Brew day Oct 28. Parti gyle 1st beer. Pre boil grav 1.094. Post boil aprox 13 l of 1.106 wort. Fermented at about 20C increased to 21C for last 10 days of fermentation. Used big glass carboy. Racked to secondary Nov 27 after 30 d in primary. Used 11.5 l plastic carboy for secondary 6weeks+2 days in secondary at about 62F Bottled Jan 10, 2013. 9.5 l was in secondary. Bottled with 35 g cane sugar and 1.5 g Safale S-05 yeast(rehydrated). Filled 18 x 500ml bottles FG was 1.023 for an ABV of 11.1% Sweet, bitter, no nasty alcohol taste.

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