Big Red Hoppyness

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brewt00l

Well-Known Member
Joined
Dec 1, 2006
Messages
3,725
Reaction score
18
Location
Doylestown, PA
Recipe Type
All Grain
Yeast
S-04
Yeast Starter
NA
Additional Yeast or Yeast Starter
NA
Batch Size (Gallons)
5
Original Gravity
1.082
Final Gravity
1.020
Boiling Time (Minutes)
90
IBU
77
Color
19.7
Primary Fermentation (# of Days & Temp)
7
Secondary Fermentation (# of Days & Temp)
14
Additional Fermentation
na
Big Red Hoppyness
-Yes, the SRM isn't red but it actually comes out a deep red with a wicked bitter hoppy hit on the tongue and nose. Barleywine? Nah, but it don't really fit any other category in BTP. Enjoy both fresh and hoppy as well as aged and mellow(ish). Why the extra melan? dunno but it works for me.

19-C American Barleywine

Size: 5.04 gal
Efficiency: 79.0%
Attenuation: 75.0%
Calories: 273.98 per 12.0 fl oz

Original Gravity: 1.082 (1.080 - 1.120)
Terminal Gravity: 1.020 (1.016 - 1.030)
Color: 19.7 (10.0 - 19.0)
Alcohol: 8.1% (8.0% - 12.0%)
Bitterness: 77.41 (50.0 - 120.0)

Ingredients:
9 lbs Munich 10L Malt
3.5 lbs Vienna Malt
1.5 lbs Melanoidin Malt
.75 lbs Crystal Malt 90°L
0.5 lbs Victory® Malt
1 oz Magnum (14.5%) - added during boil, boiled 60 min
.125 oz Simcoe (13.0%) - added during boil, boiled 30 min
.125 oz Summit (17.5%) - added during boil, boiled 30 min
.125 oz Simcoe (13.0%) - added during boil, boiled 15 min
.125 oz Summit (17.5%) - added during boil, boiled 15 min
.125 oz Simcoe (13.0%) - added during boil, boiled 0 min
.125 oz Summit (17.5%) - added during boil, boiled 0 min
1 oz Simcoe (13.0%) - added dry to secondary fermenter
0.0 ea Fermentis S-04 Safale S-04


01:13:40 Mash In - Liquor: 4.77 gal; Strike: 167.6 °F; Target: 152.0 °F
02:13:40 Sacc. Rest - Rest: 60 min; Final: 148.6 °F
02:43:40 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 1.74 gal collected, 15.0 min; Batch #1: 3.91 gal sparge @ 168.0 °F, 4.26 gal collected, 15.0 min; Total Runoff: 6.11 gal

Results generated by BeerTools Pro 1.0.28
 
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