Hello all,
I am attempting my first Barley Wine and have been reading and looking at others' recipes. I cobbled this together taking interesting bits and pieces from various recipes to come up with the following:
English Barley Wine
10.4% / 24.6 °P
All Grain
Speidel Braumeister 50L
74% efficiency
Batch Volume: 45 L
Boil Time: 90 min
Mash Water: 52 L
Sparge Water: 5 L
Total Water: 58 L
Boil Volume: 52 L
Pre-Boil Gravity: 1.094
Vitals
Original Gravity: 1.104
Final Gravity: 1.025
IBU (Tinseth): 36
BU/GU: 0.35
Color: 26 EBC
Mash
Temperature — 55 °C — 5 min
Temperature — 67 °C — 90 min
Temperature — 75 °C — 10 min
Malts (19.96 kg)
19 kg (95.2%) — Maris Otter Pale Malt, Maris Otter — Grain — 5.9 EBC — Mash
480 g (2.4%) — BestMalz Caramel Munich III — Grain — 180 EBC
480 g (2.4%) — Bairds Caramel/Crystal Malt — Grain — 148 EBC
Hops (132.9 g)
75.1 g (33 IBU) — Horizon 12% — Boil — 60 min
28.9 g (3 IBU) — East Kent Goldings (EKG) 5% — Boil — 20 min
28.9 g — East Kent Goldings (EKG) 5% — Boil — 0 min
Miscs
3 pieces — Anise, Star — Secondary
90 g — Dates — Secondary
90 g — prunes — Secondary
250 g — French Oak Cubes, Medium Toast — Secondary
Yeast
6.8 pkg — Wyeast Labs 1028 London Ale Yeast 77%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
I was wondering if someone more experienced than myself could give me some feedback. The goal is to create an English-style Barley Wine and we plan on pouring it in fall 2022 for a winter festival.
I am attempting my first Barley Wine and have been reading and looking at others' recipes. I cobbled this together taking interesting bits and pieces from various recipes to come up with the following:
English Barley Wine
10.4% / 24.6 °P
All Grain
Speidel Braumeister 50L
74% efficiency
Batch Volume: 45 L
Boil Time: 90 min
Mash Water: 52 L
Sparge Water: 5 L
Total Water: 58 L
Boil Volume: 52 L
Pre-Boil Gravity: 1.094
Vitals
Original Gravity: 1.104
Final Gravity: 1.025
IBU (Tinseth): 36
BU/GU: 0.35
Color: 26 EBC
Mash
Temperature — 55 °C — 5 min
Temperature — 67 °C — 90 min
Temperature — 75 °C — 10 min
Malts (19.96 kg)
19 kg (95.2%) — Maris Otter Pale Malt, Maris Otter — Grain — 5.9 EBC — Mash
480 g (2.4%) — BestMalz Caramel Munich III — Grain — 180 EBC
480 g (2.4%) — Bairds Caramel/Crystal Malt — Grain — 148 EBC
Hops (132.9 g)
75.1 g (33 IBU) — Horizon 12% — Boil — 60 min
28.9 g (3 IBU) — East Kent Goldings (EKG) 5% — Boil — 20 min
28.9 g — East Kent Goldings (EKG) 5% — Boil — 0 min
Miscs
3 pieces — Anise, Star — Secondary
90 g — Dates — Secondary
90 g — prunes — Secondary
250 g — French Oak Cubes, Medium Toast — Secondary
Yeast
6.8 pkg — Wyeast Labs 1028 London Ale Yeast 77%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
I was wondering if someone more experienced than myself could give me some feedback. The goal is to create an English-style Barley Wine and we plan on pouring it in fall 2022 for a winter festival.