dbreienrk1
Well-Known Member
- Joined
- Jan 9, 2010
- Messages
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- Reaction score
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Cheers everyone! I was just informed that I'm heading overseas for the next four months so I figured it was time to do a Barleywine. This is literally everything I have stored up and i actually think it will be pretty awesome. I've got two 1028 smack packs in two starters to pitch into this bad boy. I'm thinking about reducing the corn sugar from 3 to 2 pounds, but does anyone else have any input?
Closet Cleanout Barleywine
Style: English Barleywine OG: 1.113
Type: All Grain FG: 1.028
Rating: 0.0 ABV: 11.14 %
Calories: 368 IBU's: 129.78
Efficiency: 70 % Boil Size: 6.93 Gal
Color:***18.6 SRM** Batch Size: 5.50 Gal
Boil Time: 90 minutes
*
Fermentation Steps
Name Days / Temp
Primary 14 days @ 68.0°F
Secondary 120 days @ 72.0°F
Bottle/Keg 90 days @ 72.0°F
*
Grains & Adjuncts
Amount Percentage Name Time Gravity
7.50 lbs 34.48 % Weyermann Vienna Malt 90 mins 1.038
3.00 lbs 13.79 % Weyermann Pilsner 90 mins 1.038
2.75 lbs 12.64 % Briess 2-Row Brewers Malt 90 mins 1.037
2.00 lbs 9.20 % Briess 6-Row Caramel 40L 90 mins 1.034
2.00 lbs 9.20 % Briess Victory Malt 90 mins 1.034
0.25 lbs 1.15 % Dingemans Special B 90 mins 1.030
1.25 lbs 5.75 % Dingemans Aromatic 90 mins 1.037
3.00 lbs 13.79 % Corn Sugar (Dextrose) 10 mins 1.046
*
Hops
Amount IBU's Name Time AA %
1.50 ozs 43.05 Simcoe 90 mins 12.20
1.50 ozs 40.25 Simcoe 60 mins 12.20
2.50 ozs 35.08 Challenger 30 mins 8.30
1.00 ozs 2.62 Saaz 15 mins 2.40
1.00 ozs 5.13 Mt. Hood 15 mins 4.70
2.00 ozs 2.02 Strisslespalt 5 mins 2.30
1.00 ozs 1.62 Tettnang 5 mins 3.70
*
Yeasts
Amount Name Laboratory / ID
1.0 pkg London Ale Wyeast Labs 1028
*
Additions
Amount Name Time Stage
0.25 tsp Irish Moss 15 mins Boil
0.50 tsp Yeast Nutrient 15 mins Boil
*
Mash Profile
Medium Body Infusion In 25 min @ 122.0°F
*Add 14.06 qt ( 0.75 qt/lb ) water @ 137.8°F
Medium Body Infusion In 45 min @ 153.0°F
*Add 9.36 qt water @ 212.0°F
Closet Cleanout Barleywine
Style: English Barleywine OG: 1.113
Type: All Grain FG: 1.028
Rating: 0.0 ABV: 11.14 %
Calories: 368 IBU's: 129.78
Efficiency: 70 % Boil Size: 6.93 Gal
Color:***18.6 SRM** Batch Size: 5.50 Gal
Boil Time: 90 minutes
*
Fermentation Steps
Name Days / Temp
Primary 14 days @ 68.0°F
Secondary 120 days @ 72.0°F
Bottle/Keg 90 days @ 72.0°F
*
Grains & Adjuncts
Amount Percentage Name Time Gravity
7.50 lbs 34.48 % Weyermann Vienna Malt 90 mins 1.038
3.00 lbs 13.79 % Weyermann Pilsner 90 mins 1.038
2.75 lbs 12.64 % Briess 2-Row Brewers Malt 90 mins 1.037
2.00 lbs 9.20 % Briess 6-Row Caramel 40L 90 mins 1.034
2.00 lbs 9.20 % Briess Victory Malt 90 mins 1.034
0.25 lbs 1.15 % Dingemans Special B 90 mins 1.030
1.25 lbs 5.75 % Dingemans Aromatic 90 mins 1.037
3.00 lbs 13.79 % Corn Sugar (Dextrose) 10 mins 1.046
*
Hops
Amount IBU's Name Time AA %
1.50 ozs 43.05 Simcoe 90 mins 12.20
1.50 ozs 40.25 Simcoe 60 mins 12.20
2.50 ozs 35.08 Challenger 30 mins 8.30
1.00 ozs 2.62 Saaz 15 mins 2.40
1.00 ozs 5.13 Mt. Hood 15 mins 4.70
2.00 ozs 2.02 Strisslespalt 5 mins 2.30
1.00 ozs 1.62 Tettnang 5 mins 3.70
*
Yeasts
Amount Name Laboratory / ID
1.0 pkg London Ale Wyeast Labs 1028
*
Additions
Amount Name Time Stage
0.25 tsp Irish Moss 15 mins Boil
0.50 tsp Yeast Nutrient 15 mins Boil
*
Mash Profile
Medium Body Infusion In 25 min @ 122.0°F
*Add 14.06 qt ( 0.75 qt/lb ) water @ 137.8°F
Medium Body Infusion In 45 min @ 153.0°F
*Add 9.36 qt water @ 212.0°F
