- Recipe Type
- All Grain
- Yeast
- WLP028
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.091
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 32
- Color
- 11
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 3 Months +
- Tasting Notes
- Has a smooth peat smoke flavor well balanced by oak.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oak in the Bog Barleywine
Brewer: Adam Cole
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.60 gal
Estimated OG: 1.091 SG
Estimated Color: 8.7 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
16.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 88.89 %
1.00 lb Peat Smoked Malt (2.8 SRM) Grain 5.56 %
0.50 lb Caramel Malt - 60L 6-Row (Briess) (60.0 SRGrain 2.78 %
0.25 lb Aromatic Malt (Dingemans) (19.0 SRM) Grain 1.39 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.39 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 19.2 IBU
0.50 oz Hallertauer [4.80 %] (15 min) Hops 3.1 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 2.9 IBU
0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 3.2 IBU
0.75 oz Fuggles [4.50 %] (5 min) Hops 1.7 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.2 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) [StarteYeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 18.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 24.30 qt of water at 165.1 F 154.0 F
10 min Mash Out Add 29.70 qt of water at 184.9 F 170.0 F
Notes:
------
Added 1.5oz of stavin medium toast hungarian oak cubes to secondary.
Primary fermentation was around 70F would have liked it lower but I don't have a chamber.
Only things I might change about this is maybe using a touch more oak so maybe a full 2oz and instead of plain ole 2row I might use marris otter next time. Been drinking this off and on for about three weeks and it's fantastic. I did the recipe as sort of a "using more than 4oz isn't too much" experiment. The findings were that it's a very good beer. I'm actually sending it to a comp to see how it does. I'm not expecting much but I'm curious none the less. This recipe is certainly a will brew again.
Recipe: Oak in the Bog Barleywine
Brewer: Adam Cole
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.60 gal
Estimated OG: 1.091 SG
Estimated Color: 8.7 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
16.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 88.89 %
1.00 lb Peat Smoked Malt (2.8 SRM) Grain 5.56 %
0.50 lb Caramel Malt - 60L 6-Row (Briess) (60.0 SRGrain 2.78 %
0.25 lb Aromatic Malt (Dingemans) (19.0 SRM) Grain 1.39 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.39 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 19.2 IBU
0.50 oz Hallertauer [4.80 %] (15 min) Hops 3.1 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 2.9 IBU
0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 3.2 IBU
0.75 oz Fuggles [4.50 %] (5 min) Hops 1.7 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.2 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) [StarteYeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 18.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 24.30 qt of water at 165.1 F 154.0 F
10 min Mash Out Add 29.70 qt of water at 184.9 F 170.0 F
Notes:
------
Added 1.5oz of stavin medium toast hungarian oak cubes to secondary.
Primary fermentation was around 70F would have liked it lower but I don't have a chamber.
Only things I might change about this is maybe using a touch more oak so maybe a full 2oz and instead of plain ole 2row I might use marris otter next time. Been drinking this off and on for about three weeks and it's fantastic. I did the recipe as sort of a "using more than 4oz isn't too much" experiment. The findings were that it's a very good beer. I'm actually sending it to a comp to see how it does. I'm not expecting much but I'm curious none the less. This recipe is certainly a will brew again.