Crispy All Australian Barleywine

All Grain Recipe

Submitted By: chrispday (Shared)
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Batch Size: 3.86 galStyle: American Barleywine (22C)
Boil Size: 5.02 galStyle Guide: BJCP 2015
Color: 8.0 SRMEquipment: Pot 19L - BIAB to 15L
Bitterness: 100.0 IBUsBoil 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 taste

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