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Old 07-22-2007, 02:37 AM   #1
brewt00l
Recipes 
 
Dec 2006
Doylestown, PA
Posts: 3,725
Liked 12 Times on 12 Posts


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   
IBU: 77   
Boiling Time (Minutes): 90   
Color: 19.7   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: na   
Secondary Fermentation (# of Days & Temp): 14   

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 VictoryŽ 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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