AUEnder
Well-Known Member
I'm taking a shot at formulating a recipe for Sucaba. I'm not very experienced in doing this from scratch, so I'd appreciate any thoughts you all might have. Info from Firestone Walker's website is below the recipe. Thank you for any input!
This is for a 2.5 gallon batch:
Recipe Type: All Grain
Yeast: Wyeast British Ale 1098
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Maybe Super High Gravity yeast?
Batch Size (Gallons): 2.5
Original Gravity: 1.112
Final Gravity: 1.022
IBU: 43
Boiling Time (Minutes): 90
Color: 37 SRM
Primary Fermentation (# of Days & Temp): 14 Days at 65 degrees
Secondary Fermentation: 1 Year on 5 oz. toasted oak chips? (I've never oaked)
Estimated ABV: 11.79 according to Brewmasters Warehouse Brew Builder. Without super high gravity yeast it says 10.87. How do I get it to 13%?
Efficiency 70%
Grain Bill
5 lbs. Briess Pale Ale Malt
3.5 lbs. Crisp Maris Otter
1.5 lbs. Caramel Munich
6 oz. Briess 2 Row Caramel 120
6 oz. Briess 2 Row Caramel 20
4 oz. Crisp Chocolate Malt
Mash
Single Infusion mash for 60 minutes at 152 degrees.
Boil & Hops
90 Minute boil.
0.65 oz Bravo at 60 min.
0.5 oz. Kent Goldings at 25 min.
0.5 oz. Kent Goldings at 10 min.
Heres what I found on Firestone Walkers website:
brew notes
style
Barrel Aged Barley Wine
abv
13%
ibu
42
color
36
fermentation
Undisclosed
malts
Munton's Pale, Crisp Maris Otter Pale, Munich, Dark & Light Crystal, Chocolate
hops
BitteringBravo; Late KettleEast Kent Golding
This is for a 2.5 gallon batch:
Recipe Type: All Grain
Yeast: Wyeast British Ale 1098
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Maybe Super High Gravity yeast?
Batch Size (Gallons): 2.5
Original Gravity: 1.112
Final Gravity: 1.022
IBU: 43
Boiling Time (Minutes): 90
Color: 37 SRM
Primary Fermentation (# of Days & Temp): 14 Days at 65 degrees
Secondary Fermentation: 1 Year on 5 oz. toasted oak chips? (I've never oaked)
Estimated ABV: 11.79 according to Brewmasters Warehouse Brew Builder. Without super high gravity yeast it says 10.87. How do I get it to 13%?
Efficiency 70%
Grain Bill
5 lbs. Briess Pale Ale Malt
3.5 lbs. Crisp Maris Otter
1.5 lbs. Caramel Munich
6 oz. Briess 2 Row Caramel 120
6 oz. Briess 2 Row Caramel 20
4 oz. Crisp Chocolate Malt
Mash
Single Infusion mash for 60 minutes at 152 degrees.
Boil & Hops
90 Minute boil.
0.65 oz Bravo at 60 min.
0.5 oz. Kent Goldings at 25 min.
0.5 oz. Kent Goldings at 10 min.
Heres what I found on Firestone Walkers website:
brew notes
style
Barrel Aged Barley Wine
abv
13%
ibu
42
color
36
fermentation
Undisclosed
malts
Munton's Pale, Crisp Maris Otter Pale, Munich, Dark & Light Crystal, Chocolate
hops
BitteringBravo; Late KettleEast Kent Golding