Beer Ops Barrel Aged Wheat Wine

All Grain Recipe

Submitted By: g_proctor (Shared)
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Brewer: Gary
Batch Size: 15.00 galStyle: English Barleywine (19B)
Boil Size: 17.58 galStyle Guide: BJCP 2008
Color: 9.0 SRMEquipment: Beer Ops
Bitterness: 27.9 IBUsBoil Time: 60 min
Est OG: 1.112 (26.4° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.032 SG (7.9° P)Fermentation: Ale, Single Stage
ABV: 10.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
25 lbs 8.00 oz Pale Malt (2 Row) US (1.8 SRM) Grain 1
18 lbs White Wheat Malt (2.8 SRM) Grain 2
10 lbs 8.00 oz Wheat Malt, Bel (2.0 SRM) Grain 3
6 lbs Pilsner (2 Row) US (1.8 SRM) Grain 4
1 lbs 5.60 oz Amber Malt (27.0 SRM) Grain 5
1 lbs 5.60 oz Caramel/Crystal Malt - 55L (55.0 SRM) Grain 6
3.00 lbs Rice Hulls (Mash 30 min) Misc 7
1.35 lbs Flaked Oats (Mash 30 min) Misc 8
1.80 oz Magnum [15.0%] - Boil 60 min Hops 9
1.50 oz Perle [8.0%] - Boil 15 min Hops 10
6.00 oz Citra [11.0%] - Boil 5 min Hops 11
3 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 12
4.50 tsp Gelatin (Secondary 5 hours) Misc 13

Notes

Will provide 5 gallons to Mike's Brew friend to include in a batch for Oak aged barrel fermentation. I will also put 7 gallons into our Oak Barrel for secondary fermentation. Rest will go into Carboys for 3 week feremntation period at 65 degrees. Process: 10 days before brew day: order ingredients. 1. Inspection, Yeast Evaluation and Starter. Store yeast in frig. 3 days before brew day: Yeast Starter: With Wyeast, smack the pack, set out at room temperature and allow to swell 1 day before adding to starter. With WhiteLabs Bottle yeast, Two days before brewing, just pour into carafes after wort has cooled to at least 78 degrees or below. Prepare 3 large sanitized flasks of yeast starter [bring DME and sanitizer]. Samitize carafes and airlocks with stoppers. 8 oz of Plain Light Malt in each of two 2 Liters carafes. Heat 2 Liters of water to boil, then mix in 8 oz of malt. Let boil for 5-10 min, then set aside and cool below 78 degrees. After cool to 78 degrees, Add 2 bottles of yeast to each 2 Liter carafe. After the starter has cooled, aerate starter and add yeast to separate, labeled flasks two days before brewing, with air locks on each. Let yeast work for 24 - 36 hours prior to using in fermentor with wort. Brew Day: 2. Cleaning and Sanitation. Be sure to inspect all equipment for any debris or film. Clean the one primary fermenter and FermOps with cleaning solution, and the spinning drill attachment. Follow with rinse by clean water. Soak smaller equipment in sanitizer. Run near boiling water through entire system, to clean and check operations. 3. HLT Water. Fill HLT and add 2 crushed campden tablets, and 3 tbs PH Stabilizer. Heat full HLT to 172 degrees (20 degrees over the Mash temp of 152), for initial mash tun fill. After initial fill of mash tun, heat HLT to 168 degrees, for use to raise mash temperature and sparge. 4. Crush. Mix grains and pre-crush. Maintain in an airtight container. Measure hops. Include Oat flakes and rice hulls. 5. Mash. Fill mash tun with 21 gallons of 162 degree water, to stabilize mash at 152 degrees. Stir in grain. Maintain water level at ~1 – 2 inches spinning drill attachment. Follow with rinse by clean water. Soak smaller equipment in sanitizer. Run near boiling water through entire system, to clean and check operations. 6. Sparge. Sparge with 11.0 gallons of 168 degree water. Slowly meter outflow and inflow. After sparging, check OG in kettle, and recirculate as necessary to get to target OG. 7. The Boil. Install hop strain with. Transfer wort to kettle and top up to 18.6 gallons from HLT. Bring to a boil (60 minutes). Add hops (1). After 45 minutes, add hops (2). After 55 minutes, add hops (3). After 60 minutes, whirlpool for 15 minutes and, once settled, begin transfer to fermentor. 8. Cooling and Aerating the Wort. Pump wort through plate chiller to 1 separate 6.5 gallon fermenter and 10 gallons to the Carboys, cooling to 70 degrees before aerating. Take OG. Should be ~1.032. Sanitize the oxygen stone by boiling in clean water for 5 minutes. Aerate the wort with the oxygen bottle and stone. Apply oxygen in four 15 seconds blasts, just enough to create fine fizzing bubbles on the surface. Pitch yeast. Pitch WYeast into 6.5 g. fermenter into Carboys, and label each. Fill the airlock on the 6.5 g. fermenter to the marked line with sanitized water, attach carboy cap and airlock into the fermenter; and add blow off tube to each. 9. Fermentation. Ferment at 65 degrees for 7 days. After 7th day, transfer to secondary fermentor and to Oak Barrel(s). In secondary , add 1.5 tbs gelatin finingsper carboy. Condition at 65 degrees for 14 days, then bottle. Check Oak Barrel every day after 5 days to measue oak taste infiltration. Move out of Oak Barrel when taste is appropriate. 10. Bottling. Sanitize and rinse the bottles and hang on drying tree. For bottling sugar, add 1 1/3rd cups of water in sauce pan on stove and add 3.9 oz. of corn sugar per 5 gallons of bottling. Bring the solution to a slow boil for 5 minutes, then cover with a sanitized lid and let cool. Sanitize bottling bucket, spigot, tubing, bottle filler and caps. Add the syrup for that beer to the bottling bucket, then siphon beer from the first fermenter to the bottling bucket. Fill the bottles from spigot, using tubing from spigot to bottle filler. Cap bottles; note small and large caps and cappers for each. Repeat for second fermenter. Store bottled beer in a 60-70 degree, dark place for 3 weeks. --- Beer Ops Ops
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