Crispy All Australian Barleywine 
All Grain Recipe
Submitted By: chrispday (Shared)
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| Batch Size: 3.86 gal | Style: American Barleywine (22C) |
| Boil Size: 5.02 gal | Style Guide: BJCP 2015 |
| Color: 8.0 SRM | Equipment: Pot 19L - BIAB to 15L |
| Bitterness: 100.0 IBUs | Boil Time: 120 min |
| Est OG: 1.103 (24.3° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.021 SG (5.4° P) | Fermentation: Ale, Two Stage |
| ABV: 10.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 10.75 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 4 lbs 4.78 oz |
3.48kg Pale Malt From Pt 1 mash (5.1 SRM) |
Extract |
2 |
| 0.83 oz |
Vic Secret [16.0%] - Boil 60 min |
Hops |
3 |
| 0.64 oz |
Vic Secret [16.0%] - Boil 30 min |
Hops |
4 |
| 1.37 oz |
Summer [5.3%] - Boil 10 min |
Hops |
5 |
| 0.46 oz |
Vic Secret [16.0%] - Boil 10 min |
Hops |
6 |
| 1.0 pkgs |
Australian Ale Yeast (White Labs #WLP009) |
Yeast |
7 |
Notes
$46.94 from Barleyman
13/12 Using re-iterated mash of 1.050 each with 3.48kg of grain
1st mash 90mins 64c to 61c, 1.063 with 3l sparge
2nd mash 90mins ? To 65.5c, 1.084 with 4.5l sparge
14/12 Pitched on just finished APA @ 1.100 23.6c
17/12 21c 1.022
20/12 20c 1.020
26/12 1.020
18/1 1.020 @ 20c, racked to secondary, 50g medium toast French oak, tastes of apricot and slight vegemite
31/1 still vegemite taste and a little cloudy, left in fridge to settle, decanted, left to settle again. Most of the vegemite taste disappeared. Great fruity taste, very smooth. Slight oak tasteThis Recipe Has Not Been Rated
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