pava
Well-Known Member
Alright, so I am planning on doing a Barley wine in a couple weeks and have settled on using JZ's american barleywine recipe (posted below). I would really like to get a second beer (pale ale) out of this as well, but don't want to affect the main recipe if possible.
I batch sparge and typically use the following process
-mash with 1.3 to 1 ration water to grain
-mashout to raise temp to 168
-double batch sparge
So I guess what I don't understand is:
1. do I increase the amount of water and do a single sparge for the barleywine (with the amount of water I need for the barleywine) and then do a second "single" sparge for the pale ale?
2. do I do my standard double batch sparge and then do a 3rd or 4th sparge to collect runnings for the pale ale?
3. do I need to add additional grain for the pale ale after collecting the barleywine runnings?
4. how do I determine what the gravity of the pale ale will be (and again will it affect the expected gravity of the barleywine)?
I have a basic understanding of what I have to do here, I just don't understand the above questions. . .please help!!!!
Again, here is the recipe I am planning on using:
BarleyWine
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.115 Plato: 27.02
Anticipated SRM: 18.8
Anticipated IBU: 96.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 120 Minutes
Grain/Extract/Sugar
% Amount Name
86.3 22.00 lbs. MO Pale Malt(2-row)
3.9 1.00 lbs. Crystal 75L Great Britian
3.9 1.00 lbs. Crystal 20L America
1.0 0.25 lbs. Special B Malt Belgian
1.0 0.25 lbs. Chocolate Malt - Pale
3.9 1.00 lbs. Corn Sugar Generic
Exract represented as SG.
Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Magnum Pellet 15.50 96.0 60 min
1.00 oz. Chinook Pellet 13.00 0.0 0 min
1.50 oz. Centennial Pellet 10.50 0.0 0 min
1.50 oz. Amarillo Gold Pellet 10.00 0.0 0 min
Yeast
Wyeast 1056
I batch sparge and typically use the following process
-mash with 1.3 to 1 ration water to grain
-mashout to raise temp to 168
-double batch sparge
So I guess what I don't understand is:
1. do I increase the amount of water and do a single sparge for the barleywine (with the amount of water I need for the barleywine) and then do a second "single" sparge for the pale ale?
2. do I do my standard double batch sparge and then do a 3rd or 4th sparge to collect runnings for the pale ale?
3. do I need to add additional grain for the pale ale after collecting the barleywine runnings?
4. how do I determine what the gravity of the pale ale will be (and again will it affect the expected gravity of the barleywine)?
I have a basic understanding of what I have to do here, I just don't understand the above questions. . .please help!!!!
Again, here is the recipe I am planning on using:
BarleyWine
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.115 Plato: 27.02
Anticipated SRM: 18.8
Anticipated IBU: 96.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 120 Minutes
Grain/Extract/Sugar
% Amount Name
86.3 22.00 lbs. MO Pale Malt(2-row)
3.9 1.00 lbs. Crystal 75L Great Britian
3.9 1.00 lbs. Crystal 20L America
1.0 0.25 lbs. Special B Malt Belgian
1.0 0.25 lbs. Chocolate Malt - Pale
3.9 1.00 lbs. Corn Sugar Generic
Exract represented as SG.
Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Magnum Pellet 15.50 96.0 60 min
1.00 oz. Chinook Pellet 13.00 0.0 0 min
1.50 oz. Centennial Pellet 10.50 0.0 0 min
1.50 oz. Amarillo Gold Pellet 10.00 0.0 0 min
Yeast
Wyeast 1056