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Old 10-25-2011, 11:11 PM   #1
baltjoe
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Default All-Grain - Hell Bound Barleywine

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 1L
Additional Yeast or Yeast Starter: NONE
Batch Size (Gallons): 5
Original Gravity: 1.120
Final Gravity: 1.015
IBU: 86.3
Boiling Time (Minutes): 60
Color: 21.8
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: NONE
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Hoppy Malty Barleywine

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hell Bound Barleywine
Brewer: Joe Zynel
Asst Brewer:
Style: American Barleywine
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.120 SG
Estimated Color: 21.8 SRM
Estimated IBU: 86.3 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 16.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 52.2 %
3 lbs 16.0 oz Munich Malt (9.0 SRM) Grain 2 17.4 %
2 lbs 16.0 oz Rye, Flaked (2.0 SRM) Grain 3 13.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.3 %
1 lbs Caramel/Crystal Malt - 90L (90.0 SRM) Grain 5 4.3 %
2 lbs Maple Syrup (35.0 SRM) Sugar 6 8.7 %
2.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 51.9 IBUs
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 8 11.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 45.0 min Hop 9 18.3 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 4.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 12 1.1 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 13 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
0.50 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
0.50 oz Chinook [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 23 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 26.25 qt of water at 160.2 F 149.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.76gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
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I am brewing the above this weekend. It is a modification of Water into Barleywine with the alcohol of an Olde School and the hop profile of Bigfoot.

I will let you know how things turn out.

Joe
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Old 10-27-2011, 05:23 AM   #2
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you gonna get 83% on a 1.12 beer? awesome if so how about a starter?
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Old 10-27-2011, 06:55 PM   #3
baltjoe
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I actually changed up the yeast and decided to use the new San Diego Super Yeast as I heard it is a bit more alcohol tolerant. It is in a starter at 1.040 as we speak on the stir plate. Plan on pitching about a quart. 83 is probably shooting for the stars as my mash tun is more like 75%. I am mashing with a finer crush and plan two batch sparges. I didn't make all the changes in Beer Smith.
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Old 10-30-2011, 11:51 PM   #4
baltjoe
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Attached is a link to a video of the fermentation after only 24 hours. The fermentation started within an hour of pitching and is super active.

http://youtu.be/Q3kBDJQv_ZM
Thanks
Joe
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Old 11-08-2011, 11:53 AM   #5
chriswilkes33
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How did the San Diego super yeast attenuate here?
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Old 11-10-2011, 05:45 PM   #6
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The measured OG was 1.090 and at transfer to secondary it was at 1.010 which is probably done. That is 67%. Active fermentation was done in 72 hours.
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Old 03-29-2012, 05:27 PM   #7
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Got some tasting notes on this? I'm looking for a good base barleywine for my brandy barrel. This may fit the bill. Looking for ABV like Olde School and Bigfoot's hop profile would play nicely with brandy.
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