12% Barley Wine 8/1/14

A big American Barley wine (based on a recipe in BCS) which will be aged in bottles for years to come.

Batch size 40L, OG 1.115, FG 1.020, Mashed at 65deg for 90min then raised to 74deg for mash out. 100IBU’s, 40EBC. Boiled for 90min, at 15min protofloc and Servomycese added.30min stand for flame out hops, then transferred to a fermenter and yeast pitched at 17deg. Oxygenation 120 seconds at 1L per min once in fermenter. Fermented at 19deg and once at 2/3 gravity temp raised up to 22deg to drive the fermentation to completion.

Ingredients

Amt Name Type # %/IBU
16.60 kg Pale Malt, Maris Otter (4.0 EBC) Grain 1 76.6 %
0.88 kg Caramel/Crystal Malt – 10L (30.0 EBC) Grain 2 4.1 %
0.88 kg Caramel/Crystal Malt – 40L (150.0 EBC) Grain 3 4.1 %
0.21 kg Pale Chocolate Malt (886.5 EBC) Grain 4 1.0 %
0.21 kg Special B Malt (354.6 EBC) Grain 5 1.0 %
0.88 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 6 4.1 %
70.00 g Chinook [13.00 %] – Boil 90.0 min Hop 7 54.3 IBUs
60.00 g 2 x hop shot [14.00 %] – Boil 90.0 min Hop 8 50.1 IBUs
2.00 kg Light Dry Extract [Boil for 60 min](15.8 EBC) Dry Extract 9 9.2 %
100.00 g Amarillo Gold [8.50 %] – Aroma Steep 30.0 min Hop 10 0.0 IBUs
100.00 g Centennial [10.00 %] – Aroma Steep 30.0 min Hop 11 0.0 IBUs
70.00 g Chinook [13.00 %] – Aroma Steep 30.0 min Hop 12 0.0 IBUs
4.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13

After the fermentation is complete the beer will be crash cooled and bottled.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s