Evan!
Well-Known Member
Alright, ol' Virginny...get your sh*t together!
We're scheduled for Sunday, December 21st, at 10:00am, at the residence of one "Flyin' Lion", who lives not far from Richmond. PM him for address if you're interested.
My initial thought here was that everyone whose interested would bring their equipment and ingredients, and we'd all brew the same recipe, but on our own equipment---and in the end, see how the different batches compare. I've been scheming on an English Barleywine for some time now, so unless anyone objects, that's what we're going with.
Be there!
-----
Here's the first crack at the recipe. All input is welcome!
We're scheduled for Sunday, December 21st, at 10:00am, at the residence of one "Flyin' Lion", who lives not far from Richmond. PM him for address if you're interested.
My initial thought here was that everyone whose interested would bring their equipment and ingredients, and we'd all brew the same recipe, but on our own equipment---and in the end, see how the different batches compare. I've been scheming on an English Barleywine for some time now, so unless anyone objects, that's what we're going with.
Be there!
-----
Here's the first crack at the recipe. All input is welcome!
Code:
The Gloaming
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
19-B Strong Ale, English Barleywine
Min OG: 1.080 Max OG: 1.144
Min IBU: 35 Max IBU: 70
Min Clr: 8 Max Clr: 22 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 19.75
Anticipated OG: 1.107 Plato: 25.20
Anticipated SRM: 15.2
Anticipated IBU: 66.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 120 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 6.88 Gal
Pre-Boil Gravity: 1.085 SG 20.52 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.8 12.00 lbs. Maris Otter Pale Malt Great Britain 1.038 3
20.3 4.00 lbs. Pale Malt(2-row) America 1.036 2
10.1 2.00 lbs. Corn Sugar Generic 1.046 0
3.8 0.75 lbs. Crystal 120L Great Britain 1.033 120
2.5 0.50 lbs. Biscuit Malt Belgium 1.035 24
2.5 0.50 lbs. Melanoidin Malt 1.033 35
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Galena Pellet 13.00 58.9 60 min.
0.75 oz. Goldings - E.K. Pellet 6.00 7.1 20 min.
0.60 oz. Goldings - E.K. Pellet 6.00 0.0 0 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Unit(s)Burton Water Salts Other 60 Min.(boil)
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 17.75
Water Qts: 22.00 - Before Additional Infusions
Water Gal: 5.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 6.92 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
