I'm trying for a highly hopped American barleywine. Here's what I've got so far for the recipe:
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.114 SG
Estimated Color: 18.2 SRM
Estimated IBU: 106.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
18.33 lb Pale Malt, Maris Otter (3.0 SRM) Grain 90.16 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.92 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.69 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.23 %
2.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 62.6 IBU
2.00 oz Cascade [5.50 %] (Dry Hop 10 days) Hops -
1.00 oz Chinook [13.00 %] (60 min) Hops 29.1 IBU
0.50 oz Simcoe [13.00 %] (15 min) Hops 7.2 IBU
0.50 oz Amarillo Gold [8.50 %] (15 min) Hops 4.7 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 3.1 IBU
0.50 oz Simcoe [13.00 %] (0 min) Hops -
0.50 oz Cascade [5.50 %] (0 min) Hops -
0.50 oz Amarillo Gold [8.50 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
A couple friends are going to brew similar beers at the same time, and they suggested we try a 'doble-doble' mash where we first mash half the grain, sparge, and then add the rest of the grain and use the wort to mash with. I'm not sure if this is necessary or beneficial.
I probably won't have a cake available to repitch, so I'll do a large (~3L) starter of US-05. I plan to ferment for about a week at 61F, then leave it for a couple months at ambient (~68F), and then dry hop for about ten days before bottling.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.114 SG
Estimated Color: 18.2 SRM
Estimated IBU: 106.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
18.33 lb Pale Malt, Maris Otter (3.0 SRM) Grain 90.16 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.92 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.69 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.23 %
2.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 62.6 IBU
2.00 oz Cascade [5.50 %] (Dry Hop 10 days) Hops -
1.00 oz Chinook [13.00 %] (60 min) Hops 29.1 IBU
0.50 oz Simcoe [13.00 %] (15 min) Hops 7.2 IBU
0.50 oz Amarillo Gold [8.50 %] (15 min) Hops 4.7 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 3.1 IBU
0.50 oz Simcoe [13.00 %] (0 min) Hops -
0.50 oz Cascade [5.50 %] (0 min) Hops -
0.50 oz Amarillo Gold [8.50 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
A couple friends are going to brew similar beers at the same time, and they suggested we try a 'doble-doble' mash where we first mash half the grain, sparge, and then add the rest of the grain and use the wort to mash with. I'm not sure if this is necessary or beneficial.
I probably won't have a cake available to repitch, so I'll do a large (~3L) starter of US-05. I plan to ferment for about a week at 61F, then leave it for a couple months at ambient (~68F), and then dry hop for about ten days before bottling.