Cronk Peppercorn Barleywine 
All Grain Recipe
Submitted By: Boramin (Shared)
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| Brewer: Cronks | |
| Batch Size: 11.00 gal | Style: English Barleywine (19B) |
| Boil Size: 14.18 gal | Style Guide: BJCP 2008 |
| Color: 21.8 SRM | Equipment: CRONKENBREW |
| Bitterness: 54.0 IBUs | Boil Time: 60 min |
| Est OG: 1.090 (21.5° P) | Mash Profile: Cronk Double Decoction |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 29 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 2 lbs |
Special B Malt (180.0 SRM) |
Grain |
2 |
| 3 lbs |
Brown Sugar, Dark [Boil] (50.0 SRM) |
Sugar |
3 |
| 2.00 oz |
Magnum [14.7%] - Boil 90 min |
Hops |
4 |
| 3.00 oz |
Goldings, East Kent [5.3%] - Boil 20 min |
Hops |
5 |
| 2.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
6 |
| 2.00 oz |
Goldings, East Kent [5.3%] - Boil 5 min |
Hops |
7 |
| 1.0 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
8 |
Notes
Add 1/2 cup crushed black peppercorns to the last 15min of the boil.
Add 1 cup crushed pink peppercorns at secondary.This Recipe Has Not Been Rated
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