agrazela
Well-Known Member
Please critique this (not yet named) American Barleywine recipe:
4 gallon AG/BIAB; expect 70% mash eff, 80% AA
Estimated: O.G. 1.102, F.G. 1.020, ABV 10.6%, SRM 16°, 80 IBU
Water:
"Amber Balanced" profile as per Bru'n Water
Grain (target 152°F mash temp, pH 5.4):
12# American 2-row
3# Victory
1# Crystal 60L
Hops (pellet):
2oz Warrior (60 min)
2oz Centennial (flameout)
2oz Cascade (dry hop)
Yeast:
2 11g packs US-05, dry-pitched at ~60°F
Ferment:
62-63°F to SG~1.025, then ramp to 68°F to finish; then sit a week or two, then dry hop at ~70°F 5-7 days.
What say you? What would you do differently?
4 gallon AG/BIAB; expect 70% mash eff, 80% AA
Estimated: O.G. 1.102, F.G. 1.020, ABV 10.6%, SRM 16°, 80 IBU
Water:
"Amber Balanced" profile as per Bru'n Water
Grain (target 152°F mash temp, pH 5.4):
12# American 2-row
3# Victory
1# Crystal 60L
Hops (pellet):
2oz Warrior (60 min)
2oz Centennial (flameout)
2oz Cascade (dry hop)
Yeast:
2 11g packs US-05, dry-pitched at ~60°F
Ferment:
62-63°F to SG~1.025, then ramp to 68°F to finish; then sit a week or two, then dry hop at ~70°F 5-7 days.
What say you? What would you do differently?