Here you go: Hope this helps.... Do you think it could drop 10 or points in another week?
Irish Whiskey Barrel Barleywine
English Barleywine
Type: All Grain
Date: 2/17/2009
Batch Size: 5.50 gal
Brewer: Ryno
Boil Size: 6.79 gal Asst Brewer:
Boil Time: 60 min Equipment: Ryno's Brew Haus
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 53.33 %
3.00 lb Munich Malt (9.0 SRM) Grain 13.33 %
3.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 13.33 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.44 %
1.00 lb Victory Malt (25.0 SRM) Grain 4.44 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.22 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.11 %
0.25 lb Wheat Malt, Bel (2.0 SRM) Grain 1.11 %
2.50 oz Northern Brewer [7.80 %] (60 min) Hops 47.7 IBU
1.50 oz Northern Brewer [7.80 %] (15 min) Hops 14.2 IBU
1.00 oz Fuggles [4.50 %] (5 min) Hops 2.2 IBU
1.50 lb Maple Syrup (35.0 SRM) Sugar 6.67 %
2 Pkgs Imperial Blend (Wyeast Labs #9093-PC ) [Starter 1700 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.100 SG
Measured Original Gravity: 1.098 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.043 SG
Estimated Alcohol by Vol: 10.35 % Actual Alcohol by Vol: 7.22 %
Bitterness: 64.1 IBU Calories: 472 cal/pint
Est Color: 21.7 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 21.00 lb
Sparge Water: 0.00 gal Grain Temperature: 40.0 F
Sparge Temperature: 168.0 F TunTemperature: 40.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Light Body Step Time Name Description Step Temp
60 min Mash In Add 26.25 qt of water at 170.8 F 148.0 F
15 min Mash Out Add 16.80 qt of water at 205.9 F 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 19.8 PSI Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 364.0 days
Storage Temperature: 65.0 F
Notes
1 pint Grade B Maple Syrup added at end of boil
Soak 1 oz Medium Toast french oak cubes in 4 oz Black Bush Irish Whiskey for 2 weeks while in primary ....then add to secondary for 28 days. Keg and condition for 1 year.