Code:
English Barleywine - English Barleywine
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Batch Size: 5.000 gal
Boil Size: 5.750 gal
Boil Time: 0.000 s
Efficiency: 70%
OG: 1.099
FG: 1.025
ABV: 9.6
Bitterness: 67.3 IBUs (Tinseth)
Color: 17 SRM (Mosher)
Fermentables
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Name Type Amount Mashed Yield Color
Pale Malt (2 Row) US Grain 5.000 lb Yes 79% 2 L
Caramel/Crystal Malt - 60L Grain 1.000 lb Yes 74% 60 L
Light Dry Extract Dry Extract 7.000 lb No 95% 8 L
Dark Molasses Sugar 1.000 lb No 78% 80 L
Hops
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Name Alpha Amount Use Time IBU
Mount Hood 5.5% 2.000 oz Boil 1.000 hr 46.2
Willamette 5.0% 1.000 oz Boil 20.000 min 12.7
Willamette 5.0% 2.000 oz Boil 5.000 min 8.4
Yeast
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Name Type Form Amount Stage
WLP007 - Dry English Ale Ale Liquid 0.500 cup Primary
Mash
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Name Type Amount Target Time
Conversion Infusion 2.250 gal 148.000 F 1.000 hr
Batch Sparge Infusion 4.280 gal 165.200 F 15.000 min
Instructions
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0) Add 5.000 lb Pale Malt (2 Row) US, 1.000 lb Caramel/Crystal Malt - 60L, to the mash tun.
1) Bring 2.250 gal water to 157.995 F, 4.280 gal water to 173.980 F, for upcoming infusions.
2) Add 2.250 gal water at 157.995 F to mash to bring it to 148.000 F. Hold for 1.000 hr.
3) Add 4.280 gal water at 173.980 F to mash to bring it to 165.200 F. Hold for 15.000 min.
4) You should now have 5.750 gal wort. Add 0.000 tsp water to the kettle, bringing pre-boil volume to 5.750 gal.
5) Bring the wort to a boil and hold for 1.000 hr.
6) Put 2.000 oz Mount Hood into boil for 1.000 hr.
7) Put 1.000 oz Willamette into boil for 20.000 min.
8) Put 2.000 oz Willamette into boil for 5.000 min.
9) Add 7.000 lb Light Dry Extract, 1.000 lb Dark Molasses, to the boil at knockout.
10) You should have 5.000 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
The final volume in the primary is 5.000 gal.
11) Cool wort and pitch WLP007 - Dry English Ale Ale yeast, to the primary.
12) Let ferment until FG is 1.025.This is my first attempt at a barleywine. Anything look bad about this recipe? Any other suggestions? Will this thing need a giant @55 starter?
