stijn26
Well-Known Member
- Joined
- Sep 14, 2017
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Hi,
I Want to brew a Barley Wine.
Beer specifications:
Desired volume ambient wort (colled down wort): 23L
OG: 1.080
FG: 1.019
Ibu: 85
Mash temp 66 degrees celsius, mash for 90 mins
Mash grist:
Pale 95%
Special B 5%
Boil for 120 mins
Hops:
Bitter hops (whatever I have in my fridge): boil for 120 mins to reach desired IBU's
Flavor/aroma hops: 20 gr boil for 30 min
Flavor/aroma hops: 20 gr boil for 20 min
Flavor/aroma hops: 20 gr boil for 10 min
Flavor/aroma hops: 20 gr boil for 5 min
Flavor/aroma hops: 20 gr whirlpool
After that a hop stand is executed for 30 mins
After cooling down, BRY-97 will be pitched, do I need nutrients or just pitch some more yeast?
After primary fermentation is done, the batch will be split up in 2.
#1: natural cherry juice extract (think like eisbocked cherry juice) will be added to add 20 sg points.
#2: maple syrup will be added to add 20 sg points.
After the fermentation of both is ready, dryhop will commence at a ratio of 5 gr / liter.
For the flavor / aroma / dry hops. I want to use some of the hops I have in my fridge:
- El Dorado
- Citra
- Ekuanot
- Hallertau Blanc
- Simcoe
- Centennial
What do you guys think?
I Want to brew a Barley Wine.
Beer specifications:
Desired volume ambient wort (colled down wort): 23L
OG: 1.080
FG: 1.019
Ibu: 85
Mash temp 66 degrees celsius, mash for 90 mins
Mash grist:
Pale 95%
Special B 5%
Boil for 120 mins
Hops:
Bitter hops (whatever I have in my fridge): boil for 120 mins to reach desired IBU's
Flavor/aroma hops: 20 gr boil for 30 min
Flavor/aroma hops: 20 gr boil for 20 min
Flavor/aroma hops: 20 gr boil for 10 min
Flavor/aroma hops: 20 gr boil for 5 min
Flavor/aroma hops: 20 gr whirlpool
After that a hop stand is executed for 30 mins
After cooling down, BRY-97 will be pitched, do I need nutrients or just pitch some more yeast?
After primary fermentation is done, the batch will be split up in 2.
#1: natural cherry juice extract (think like eisbocked cherry juice) will be added to add 20 sg points.
#2: maple syrup will be added to add 20 sg points.
After the fermentation of both is ready, dryhop will commence at a ratio of 5 gr / liter.
For the flavor / aroma / dry hops. I want to use some of the hops I have in my fridge:
- El Dorado
- Citra
- Ekuanot
- Hallertau Blanc
- Simcoe
- Centennial
What do you guys think?