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Old 07-22-2007, 02:37 AM   #1
brewt00l
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Default Big Red Hoppyness

Recipe Type: All Grain
Yeast: S-04
Yeast Starter: NA
Additional Yeast or Yeast Starter: NA
Batch Size (Gallons): 5
Original Gravity: 1.082
Final Gravity: 1.020
IBU: 77
Boiling Time (Minutes): 90
Color: 19.7
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: na
Secondary Fermentation (# of Days & Temp): 14

Big Red Hoppyness
-Yes, the SRM isn't red but it actually comes out a deep red with a wicked bitter hoppy hit on the tongue and nose. Barleywine? Nah, but it don't really fit any other category in BTP. Enjoy both fresh and hoppy as well as aged and mellow(ish). Why the extra melan? dunno but it works for me.

19-C American Barleywine

Size: 5.04 gal
Efficiency: 79.0%
Attenuation: 75.0%
Calories: 273.98 per 12.0 fl oz

Original Gravity: 1.082 (1.080 - 1.120)
Terminal Gravity: 1.020 (1.016 - 1.030)
Color: 19.7 (10.0 - 19.0)
Alcohol: 8.1% (8.0% - 12.0%)
Bitterness: 77.41 (50.0 - 120.0)

Ingredients:
9 lbs Munich 10L Malt
3.5 lbs Vienna Malt
1.5 lbs Melanoidin Malt
.75 lbs Crystal Malt 90°L
0.5 lbs Victory® Malt
1 oz Magnum (14.5%) - added during boil, boiled 60 min
.125 oz Simcoe (13.0%) - added during boil, boiled 30 min
.125 oz Summit (17.5%) - added during boil, boiled 30 min
.125 oz Simcoe (13.0%) - added during boil, boiled 15 min
.125 oz Summit (17.5%) - added during boil, boiled 15 min
.125 oz Simcoe (13.0%) - added during boil, boiled 0 min
.125 oz Summit (17.5%) - added during boil, boiled 0 min
1 oz Simcoe (13.0%) - added dry to secondary fermenter
0.0 ea Fermentis S-04 Safale S-04


01:13:40 Mash In - Liquor: 4.77 gal; Strike: 167.6 °F; Target: 152.0 °F
02:13:40 Sacc. Rest - Rest: 60 min; Final: 148.6 °F
02:43:40 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 1.74 gal collected, 15.0 min; Batch #1: 3.91 gal sparge @ 168.0 °F, 4.26 gal collected, 15.0 min; Total Runoff: 6.11 gal

Results generated by BeerTools Pro 1.0.28

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Last edited by brewt00l; 05-12-2008 at 10:18 AM.
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