So I've been thinking about the second annual Monster Mash a lot lately. I have been considering a blonde barleywine this time around. I haven't decided on Pilsner or 2 row yet but I'm thinking if I go light, I should go all the way. (and don't worry about the sugar it's still a SMaSH if we all look past that)
Also I'm thinking of doing a single decoction to reach mash out, boil hard and hopefully add a bit of depth to the beer.
Medicmang I may take a page out of your book and try some home toasting as well.
Here is what I've got so far:
HOME BREW RECIPE:
Title: Graveyard SMaSH 2.0
Brew Method: All Grain
Style Name: American Barleywine
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 9 gallons
Boil Gravity: 1.060
Efficiency: 60% (brew house)
STATS:
Original Gravity: 1.107
Final Gravity: 1.025
ABV (standard): 10.76%
IBU (tinseth): 114.38
SRM (daniels): 9.88
FERMENTABLES:
20 lb - American - Pilsner (90.9%)
2 lb - Corn Sugar - Dextrose (9.1%)
HOPS:
2 oz - Galaxy, Type: Pellet, AA: 14, Use: First Wort, IBU: 59.15
1 oz - Galaxy, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 37.53
1 oz - Galaxy, Type: Pellet, AA: 14, Use: Boil for 10 min, IBU: 17.71
1 oz - Galaxy, Type: Pellet, AA: 14, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Infusion, Temp: 149 F, Time: 90 min, Amount: 27.5 qt, Infuse to hit strike temp
2) Decoction, Temp: 170 F, Time: 30 min, Amount: 12 qt, Decoction to hit mash out
Starting Mash Thickness: 1.25 qt/lb
OTHER INGREDIENTS:
0.25 oz - Irish moss, Time: 10 min, Type: Fining, Use: Boil
YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 70 F
Pitch Rate: 1.25 (M cells / ml / deg P)
PRIMING:
Method: Dextrose
CO2 Level: 2.0 Volumes
TARGET WATER PROFILE:
Profile Name: San Antonio, TX
Ca2: 75
Mg2: 15
Na: 10
Cl: 15
SO4: 18
HCO3: 258
Water Notes:
Use distilled or R.O. Water as 3:1 or 4:1 dilution RO:SA
Generated by Brewer's Friend -
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Date: 2013-09-21 10:02 UTC
Recipe Last Updated: 2013-09-21 10:01 UTC