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Old 06-13-2008, 12:30 PM   #1
dblvsn
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Default All-Grain - BRRRRlywine

Recipe Type: All Grain
Yeast: 1056
Yeast Starter: Yeast cake
Batch Size (Gallons): 5
Original Gravity: 1.119
Final Gravity: 1.030
IBU: 144
Boiling Time (Minutes): 120
Color: 13.6
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 28

This beer took 2nd place in the IBU Open this year. It only had about 6 months age on it at the time. This is a fantastic beer and will enter it again next year as every month that passes it gets better and better. The hop bitterness early on is intense. About 9 months into the aging I'm noticing the hop character is starting to mellow out quite a bit. This is gonna be one hell of a beer 12 months from now.

Barleywine
19-C American Barleywine



Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 402.49 per 12.0 fl oz

Original Gravity: 1.119 (1.080 - 1.120)
|=======================#========|
Terminal Gravity: 1.030 (1.016 - 1.030)
|=======================#========|
Color: 13.6 (10.0 - 19.0)
|==============#=================|
Alcohol: 11.94% (8.0% - 12.0%)
|=======================#========|
Bitterness: 144.99 (50.0 - 120.0)
|=============================#==|

Ingredients:
20.75 lbs Standard 2-Row
0.5 lbs American Caramel 80°L
0.5 lbs VictoryŽ Malt
.25 lbs Wheat Flaked
2.0 oz Amarillo (8.0%) - added during boil, boiled 30.0 min
3.0 oz Amarillo (8.0%) - added during boil, boiled 5.0 min
3.0 oz Chinook (12.0%) - added during boil, boiled 60.0 min

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Last edited by dblvsn; 07-12-2008 at 03:39 AM.
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Old 07-03-2008, 02:57 PM   #2
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Holy BIG font!!!
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Old 07-03-2008, 04:08 PM   #3
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Use BBcode Alternate on the BTP text export!!!
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Old 07-03-2008, 04:46 PM   #4
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Big beer = BIG FONT
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Old 12-04-2010, 06:23 PM   #5
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I took a 2 year old sample of this to last night's club holiday party and everyone liked it. I'm brewing round 2 of this recipe tomorrow. Might up the crystal & victory a tad.
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Old 12-06-2010, 05:48 PM   #6
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What was your mash temp, Dr. Bigfont?
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Old 12-08-2010, 06:05 PM   #7
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I just made this last weekend & mashed at 151F.
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Old 02-03-2011, 09:24 PM   #8
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what yeast did you use?
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Old 02-03-2011, 11:11 PM   #9
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Looks like 1056 from the recipe.
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Old 05-05-2011, 05:39 PM   #10
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Just tasted a sample from the batch I made 6 months ago. Haven't dry hopped it yet but it's already tasting smooth & yummy!
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