EricCSU
Well-Known Member
Hello,
After watching the latest Brewing TV episode, I was inspired to make an American style Rye Barleywine. I also want to make this my first partigyle.
I batch sparge and get about 75-80% efficiency. For the big beer in this barleywine, I am assuming 2/3 extract from the mast and 1/3 from the sparge, so I set my big beer to 50%. For the smaller beer, I will sparge, check the gravity and then measure hops to match the gravity to make a rye pale ale.
Here is my recipe.
Batch Size: 5.50 gal
Boil Size: 7.99 gal
Estimated OG: 1.085 SG
Estimated Color: 14.0 SRM
Estimated IBU: 93.8 IBU
Brewhouse Efficiency: 50.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 74.07 %
6 lbs Rye Malt (4.7 SRM) Grain 22.22 %
1 lbs Caramel/Crystal Malt - 75l (75.0 SRM) Grain 3.70 %
84.00 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
42.00 gm Magnum [12.50 %] (60 min) Hops 71.2 IBU
14.00 gm Centennial [9.70 %] (30 min) Hops 9.4 IBU
28.30 gm Centennial [9.70 %] (5 min) Hops 6.2 IBU
56.00 gm Cascade [5.50 %] (1 min) Hops 7.0 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.10 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [StarYeast-Ale
I will mash at 147 for 90 minutes. I want this to be on the dry side, hence the low mash temp and using 007.
Anyone else ever done a Rye Barleywine? I didn't find much with a search. Also, any batch sparging partigyle tips?
Take care.
Eric
After watching the latest Brewing TV episode, I was inspired to make an American style Rye Barleywine. I also want to make this my first partigyle.
I batch sparge and get about 75-80% efficiency. For the big beer in this barleywine, I am assuming 2/3 extract from the mast and 1/3 from the sparge, so I set my big beer to 50%. For the smaller beer, I will sparge, check the gravity and then measure hops to match the gravity to make a rye pale ale.
Here is my recipe.
Batch Size: 5.50 gal
Boil Size: 7.99 gal
Estimated OG: 1.085 SG
Estimated Color: 14.0 SRM
Estimated IBU: 93.8 IBU
Brewhouse Efficiency: 50.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 74.07 %
6 lbs Rye Malt (4.7 SRM) Grain 22.22 %
1 lbs Caramel/Crystal Malt - 75l (75.0 SRM) Grain 3.70 %
84.00 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
42.00 gm Magnum [12.50 %] (60 min) Hops 71.2 IBU
14.00 gm Centennial [9.70 %] (30 min) Hops 9.4 IBU
28.30 gm Centennial [9.70 %] (5 min) Hops 6.2 IBU
56.00 gm Cascade [5.50 %] (1 min) Hops 7.0 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.10 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [StarYeast-Ale
I will mash at 147 for 90 minutes. I want this to be on the dry side, hence the low mash temp and using 007.
Anyone else ever done a Rye Barleywine? I didn't find much with a search. Also, any batch sparging partigyle tips?
Take care.
Eric
