Behemoth Barleywine v1.2

All Grain Recipe

Submitted By: DavidCoyne (Shared)
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Brewer: David Coyne
Batch Size: 5.50 galStyle: American Barleywine (19C)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 25.7 SRMEquipment: Coyne Brewery (5 Gal/18.9 L) - All Grain
Bitterness: 82.7 IBUsBoil Time: 60 min
Est OG: 1.102 (24.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.025 SG (6.2° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 30.0

Amount Name Type #
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
1 lbs Special B Malt (180.0 SRM) Grain 3
8.00 oz Chocolate Malt (350.0 SRM) Grain 4
4 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 5
1.25 oz Cascade [5.5%] - Boil 60 min Hops 6
1.00 oz Magnum [13.1%] - Boil 60 min Hops 7
1.00 oz Magnum [13.1%] - Boil 30 min Hops 8
1.00 oz Sterling [5.7%] - Boil 30 min Hops 9
1.00 oz Sterling [5.7%] - Boil 15 min Hops 10
1.0 pkgs Burton Ale (White Labs #WLP023) Yeast 11


v1.0 Designed by Dave, inspired by Fightin' Urak-Hai by John Palmer from his book "How to Brew". Dave was concerned that we couldn't fit 18 lbs of grain in our 10 gal Blichmann mash tun, so he is using 4 lbs Pale LME to reduce the mashed grain. He is also using a bit more Special B malt. Palmer's recipe is estimated to have the following parameters: OG: 1.105 Dave vs 1.106 Palmer IBU: 74 Dave vs 99 Palmer v1.1 Visited Home Brew Mart (Port Brewing) in San Diego yesterday and picked up the ingredients for this barleywine, except they didn't have Special B malt nor Horizon hops nor pale LME. So we plan to pick up Pale LME and Special B malt at Eaglerock Brewing supply. We decided to substitute Magnum for Horizon for the 30min boil addition. With this change and using the hop package AA, we now get 68 IBU. [Sterling 5.7% vs assumed 7.5% and Magnum 13.1% vs assumed 14%] v1.2 Dave was using the equipment profile "Pot and Cooler (5gal/19L) -- all grain". Switched to "Coyne Brewery (5gal/18.9L) -- all grain". Now we get: OG: 1.095 vs 1.106 Palmer IBU: 71 vs 99 Palmer Dave chose a "Single Infusion, Medium Body, Batch Sparge" mash profile, whereas Palmer has a multi-rest infusion (beta rest at 145F, 30min and alpha rest at 158F, 30min). Using Palmer's mash schedule we get only 8.7% ABV (1.030 FG) vs 10.7% ABV using the original mash profile that Dave had selected. What should we do? We also visited White Labs yesterday and decided to use the Burton Ale Yeast WLP023 (instead of Thames Valley Ale Wyeast 1275).

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