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**Brewpastor** · 04-06-2007, 09:00 PM

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: huge
Batch Size (Gallons): 5
Original Gravity: 1.106
Final Gravity: 1.024
IBU: 95
Boiling Time (Minutes): 90
Color: 18.2 srm
Primary Fermentation (# of Days & Temp): 1 week @ 70 F
Additional Fermentation: cold conditioning
Secondary Fermentation (# of Days & Temp): 1 month @ 70 F

Water Into Barleywine

A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 19.00
Anticipated OG: 1.10628 Plato: 25.119
Anticipated SRM: 18.2
Anticipated IBU: 95.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.6 10.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
21.1 4.00 lbs. Munich Malt Germany 1.03700 8
13.2 2.50 lbs. Flaked Rye America 1.03400 2
7.9 1.50 lbs. Maple Syrup Generic 1.03100 35
2.6 0.50 lbs. Crystal 55L Great Britian 1.03400 55
2.6 0.50 lbs. Crystal 90L America 1.03300 90

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Chinook Pellet 13.00 74.3 60 min.
1.33 oz. Northern Brewer Pellet 9.00 20.8 20 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 0 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 Dry Hop

Yeast
-----
White Labs WLP001 California Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 17.50

Saccharification Rest Temp : 148 Time: 60

Ryanh1801 · 06-29-2007, 01:48 AM

Just wondering BP what did your FG ended up being? After 4 days Im down to 1.022 and still chugging along. Also on the dry hop did you add it for the whole month or did you wait and add it two weeks before you transfered it. So far it looks like a great brew can't wait to try it.

Thanks

**Brewpastor** · 08-28-2007, 11:55 PM

This took first in the first round of the AHA nationals southwest regionals and was the #1 ranked barley wine going into the finals. It didn't do squat after that but it is a fine brew.

Ryanh1801 · 10-11-2007, 05:05 AM

Just had my first one, OMG it was amazing, just the perfect balance, just a slight alcohol bite. Im thinking this one is gonna be sent to a few competitions. Would this be an American Barley wine or an English?

**Brewpastor** · 10-11-2007, 03:19 PM

Cool. The alcohol will cool down and the whole thing will get rounder with time. I entered it in American Barley Wine. Glad to hear your batch turned out well!

Cheesefood · 10-11-2007, 03:26 PM

I tried a sample of mine, but I must have a leaky keg because it was flat. I haven't had a cold, carbonated one yet.

Last night, I moved my kegs and my CO2 bottle to my 3-Seasons room because the temps dropped into the 50's. My beer will finally be cold enough to drink!!!

e lo · 10-11-2007, 03:33 PM

This looks very interesting. Might have to try it for my next, although a easier-drinking house ale is in the works, too.

A couple of questions for you:
1) When do you add the maple syrup?
2) Is it a 60 or a 90 min. wort boil? Both are listed in the original post.

**Brewpastor** · 10-11-2007, 03:44 PM

Quote:

Originally Posted by e lo

This looks very interesting. Might have to try it for my next, although a easier-drinking house ale is in the works, too.

A couple of questions for you:
1) When do you add the maple syrup?
2) Is it a 60 or a 90 min. wort boil? Both are listed in the original post.

Good questions.

I put the Maple in a flame out, and my boil in more along the lines of the 90 minute range, but it depends on your extraction rate, evaporation and those various factors.

e lo · 10-11-2007, 03:52 PM

Cool. Thanks for the info!

Ryanh1801 · 10-11-2007, 03:52 PM

I put the maple syrup in at 15 min. And boil time, well around 8 hours.