Mostly Munich malt barleywine....how does this look?

[bctdi]

This will be my first barleywine and I love munich malt....I put this recipe together last night on beersmith. I just wanted to run this past the HBT community to see if there are any obvious improvements I could make to this before I go ahead with it. It says american barleywine , but I'm not really hung up on that too much...I'd be happy somewhere in the middle between english and american style. So what do you think?




Brew Type: All Grain Date: 9/28/2011
Style: American Barleywine Brewer: Ironsmith Brewing
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 8.50 gal Boil Time: 90 min
Brewhouse Efficiency: 70.00 % Equipment: my equipment
Actual Efficiency: 79.41 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
5 lbs Pale Liquid Extract [Boil for 20 min] Extract 26.32 %
14 lbs Munich Malt (9.0 SRM) Grain 73.68 %
1.00 oz Chinook [13.00 %] (60 min) Hops 47.6 IBU
1.00 oz Chinook [13.00 %] (20 min) Hops 16.0 IBU
2.00 oz Cascade [5.50 %] (10 min) Hops 8.1 IBU
1.00 oz Chinook [13.00 %] (5 min) Hops 7.9 IBU
2.00 oz Cascade [5.50 %] (5 min) Hops 6.7 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 items wort chiller (Boil 15.0 min) Misc
1.20 gm Calcium Chloride (Mash 90.0 min) Misc
1.40 gm Calcium Chloride (Boil 90.0 min) Misc
2.10 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
2.40 gm pickling lime (Mash 90.0 min) Misc
2.50 gm Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
16.00 oz table sugar (Primary 0.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) [Starter 2 qt] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.098 SG (1.080-1.120 SG) Measured Original Gravity: 1.107 SG
Estimated Final Gravity: 1.023 SG (1.016-1.030 SG) Measured Final Gravity: 1.026 SG
Estimated Color: 15.4 SRM (10.0-19.0 SRM) Color [Color]
Bitterness: 86.4 IBU (50.0-120.0 IBU) Alpha Acid Units: 26.0 AAU
Estimated Alcohol by Volume: 9.89 % (8.00-12.00 %) Actual Alcohol by Volume: 10.65 %
Actual Calories: 508 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 10.00 lb
Mash Grain Weight: 14.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.68 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 18.00 qt of water at 166.0 F 150.0 F 90 min
mashout Add 12.00 qt of water at 201.0 F 168.0 F 15 min


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) Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Pressure: 26.1 PSI Kegging Temperature: 68.0 F
Pressure Used: - Age for: 40.0 Weeks
Storage Temperature: 68.0 F


Notes
add sugar to fermenter when bubbling starts to slow down.

 

[flatrockbrewing]

This will be my first barleywine and I love munich malt....I put this recipe together last night on beersmith. I just wanted to run this past the HBT community to see if there are any obvious improvements I could make to this before I go ahead with it. It says american barleywine , but I'm not really hung up on that too much...I'd be happy somewhere in the middle between english and american style. So what do you think?




Brew Type: All Grain Date: 9/28/2011
Style: American Barleywine Brewer: Ironsmith Brewing
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 8.50 gal Boil Time: 90 min
Brewhouse Efficiency: 70.00 % Equipment: my equipment
Actual Efficiency: 79.41 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
5 lbs Pale Liquid Extract [Boil for 20 min] Extract 26.32 %
14 lbs Munich Malt (9.0 SRM) Grain 73.68 %
1.00 oz Chinook [13.00 %] (60 min) Hops 47.6 IBU
1.00 oz Chinook [13.00 %] (20 min) Hops 16.0 IBU
2.00 oz Cascade [5.50 %] (10 min) Hops 8.1 IBU
1.00 oz Chinook [13.00 %] (5 min) Hops 7.9 IBU
2.00 oz Cascade [5.50 %] (5 min) Hops 6.7 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 items wort chiller (Boil 15.0 min) Misc
1.20 gm Calcium Chloride (Mash 90.0 min) Misc
1.40 gm Calcium Chloride (Boil 90.0 min) Misc
2.10 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
2.40 gm pickling lime (Mash 90.0 min) Misc
2.50 gm Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
16.00 oz table sugar (Primary 0.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) [Starter 2 qt] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.098 SG (1.080-1.120 SG) Measured Original Gravity: 1.107 SG
Estimated Final Gravity: 1.023 SG (1.016-1.030 SG) Measured Final Gravity: 1.026 SG
Estimated Color: 15.4 SRM (10.0-19.0 SRM) Color [Color]
Bitterness: 86.4 IBU (50.0-120.0 IBU) Alpha Acid Units: 26.0 AAU
Estimated Alcohol by Volume: 9.89 % (8.00-12.00 %) Actual Alcohol by Volume: 10.65 %
Actual Calories: 508 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 10.00 lb
Mash Grain Weight: 14.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.68 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 18.00 qt of water at 166.0 F 150.0 F 90 min
mashout Add 12.00 qt of water at 201.0 F 168.0 F 15 min


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) Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Pressure: 26.1 PSI Kegging Temperature: 68.0 F
Pressure Used: - Age for: 40.0 Weeks
Storage Temperature: 68.0 F


Notes
add sugar to fermenter when bubbling starts to slow down.

Did you make this recipe? I was thinking about a munich malt barleywine and using the second running for a dunkel.

 

[bctdi]

no , I backed off on the munich malt some and I plan on making an amber ale tomorrow , then pitching this barleywine onto that yeast cake....I never made a barleywine so I decided to be a little safer with a slightly more traditional recipe ....here is the new recipe..........


Brew Type: All Grain Date: 9/28/2011
Style: American Barleywine Brewer: Ironsmith Brewing
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 8.50 gal Boil Time: 90 min
Brewhouse Efficiency: 70.00 % Equipment: my equipment
Actual Efficiency: 79.42 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
5 lbs Pale Liquid Extract (8.0 SRM) Extract 26.14 %
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 41.82 %
6 lbs Munich Malt (9.0 SRM) Grain 31.36 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 0.68 %
1.00 oz Chinook [13.00 %] (60 min) Hops 47.6 IBU
1.00 oz Chinook [13.00 %] (20 min) Hops 16.0 IBU
2.00 oz Cascade [5.50 %] (10 min) Hops 8.1 IBU
2.00 oz Cascade [5.50 %] (5 min) Hops 6.7 IBU
1.00 oz Chinook [13.00 %] (5 min) Hops 7.9 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 items wort chiller (Boil 15.0 min) Misc
1.20 gm Calcium Chloride (Mash 90.0 min) Misc
1.40 gm Calcium Chloride (Boil 90.0 min) Misc
2.10 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
2.40 gm pickling lime (Mash 90.0 min) Misc
2.50 gm Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
16.00 oz table sugar (Primary 0.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) [Starter 2 qt] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.098 SG (1.080-1.120 SG) Measured Original Gravity: 1.107 SG
Estimated Final Gravity: 1.023 SG (1.016-1.030 SG) Measured Final Gravity: 1.022 SG
Estimated Color: 14.8 SRM (10.0-19.0 SRM) Color [Color]
Bitterness: 86.4 IBU (50.0-120.0 IBU) Alpha Acid Units: 26.0 AAU
Estimated Alcohol by Volume: 9.89 % (8.00-12.00 %) Actual Alcohol by Volume: 11.18 %
Actual Calories: 505 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 10.00 lb
Mash Grain Weight: 14.13 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.63 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 18.17 qt of water at 164.8 F 149.0 F 90 min
mashout Add 12.11 qt of water at 202.8 F 168.0 F 15 min


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) Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Pressure: 26.1 PSI Kegging Temperature: 68.0 F
Pressure Used: - Age for: 40.0 Weeks
Storage Temperature: 68.0 F


Notes
add sugar to fermenter when bubbling starts to slow down.