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Old 03-18-2010, 03:16 PM   #1
caver95
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Default Barley Wine recipe

Here is a barley wine recipe, any thoughts?

Batch Size: 5.50 gal
Boil Size: 7.78 gal
Estimated OG: 1.094 SG
Estimated Color: 16.1 SRM
Estimated IBU: 57.5 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.71 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.71 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.71 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.18 %
0.50 oz Northern Brewer [8.50 %] (70 min) Hops 10.6 IBU
0.50 oz Northern Brewer [8.50 %] (60 min) Hops 10.3 IBU
0.50 oz Northern Brewer [8.50 %] (50 min) Hops 9.8 IBU
0.50 oz Northern Brewer [8.50 %] (40 min) Hops 9.0 IBU
0.50 oz Northern Brewer [8.50 %] (30 min) Hops 7.9 IBU
0.50 oz Northern Brewer [8.50 %] (20 min) Hops 6.2 IBU
0.50 oz Northern Brewer [8.50 %] (10 min) Hops 3.7 IBU
0.50 oz Northern Brewer [8.50 %] (0 min) Hops -
1.00 lb Turbinado (10.0 SRM) Sugar 4.71 %
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale


Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 20.25 lb
----------------------------
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 18.23 qt of water at 134.8 F 122.0 F
30 min Saccrification Add 16.20 qt of water at 209.6 F 158.0 F
10 min Mash Out Add 12.15 qt of water at 200.4 F 168.0 F


Notes:



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Old 03-18-2010, 03:57 PM   #2
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Well looks good to me, but my experience with WLP002 is that it' not very attenuative. Maybe that's your goal but mashing up at 158 and using that yeast, it could end high. I had a 1.055 beer mashed a 157 stop at 1.020 with that yeast, which was quite higher than I wanted. Anyway just a thought.



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Old 03-18-2010, 04:20 PM   #3
rurounikitsune
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It'll be sweet...

I'd ditch the caramel malts and move the saccharification rest a few degrees lower.

If you want it darker, just boil a while longer before you add hops. It will darken up plenty on its own.

My last barleywine is darker than many brown ales and the only malt I used was two-row pale.

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Old 03-18-2010, 05:09 PM   #4
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So I guess I could drop the temp of the sach rest to the low side, I will drop some of the crystal but I got to have a little something in there.

I wounder about some Irish Ale Yeast I have a batch that is ready to bottle, I could make this tomorrow and dump it on that cake.

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Old 03-18-2010, 09:39 PM   #5
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IMO the grist is OK, just drop the mash temp to 148-150 and you will be OK...

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Old 03-19-2010, 12:26 AM   #6
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I'd switch to WLP007 for sure...



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