onipar
Well-Known Member
I'm looking for some help tweaking this English Barleywine recipe:
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 73.2 %
3 lbs Munich Malt (9.0 SRM) Grain 2 14.6 %
2 lbs Biscuit Malt (23.0 SRM) Grain 3 9.8 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 2.4 %
2.00 oz Northdown [8.50 %] - Boil 60.0 min Hop 5 47.9 IBUs
1.50 oz Goldings, East Kent [5.00 %] - Boil 20.0 min Hop 6 12.8 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 7
Est Original Gravity: 1.105
Est Final Gravity: 1.023
Estimated Alcohol by Vol: 10.9 %
Bitterness: 60.6 IBUs
Est Color: 14.9 SRM
I'll probably mash around the 152-154 degree F range for 60 mins, with a batch sparge. I'm thinking of doing a 90 minute boil..maybe even longer?
I'm hoping for a nice, malty but balanced beer after aging.
Any suggestions regarding ingredients is welcome. I'm planning a big yeast starter, but not entirely sure how far to go with that.
Thanks!
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 73.2 %
3 lbs Munich Malt (9.0 SRM) Grain 2 14.6 %
2 lbs Biscuit Malt (23.0 SRM) Grain 3 9.8 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 2.4 %
2.00 oz Northdown [8.50 %] - Boil 60.0 min Hop 5 47.9 IBUs
1.50 oz Goldings, East Kent [5.00 %] - Boil 20.0 min Hop 6 12.8 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 7
Est Original Gravity: 1.105
Est Final Gravity: 1.023
Estimated Alcohol by Vol: 10.9 %
Bitterness: 60.6 IBUs
Est Color: 14.9 SRM
I'll probably mash around the 152-154 degree F range for 60 mins, with a batch sparge. I'm thinking of doing a 90 minute boil..maybe even longer?
I'm hoping for a nice, malty but balanced beer after aging.
Any suggestions regarding ingredients is welcome. I'm planning a big yeast starter, but not entirely sure how far to go with that.
Thanks!