English Barleywine
BJCP 2008 – 19B
Batch #:
2010-10
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
May 1, 2010
Tap Date:
May 1, 2011
Statistics
OG:
1.130 30.1° P
FG:
1.030 7.6° P
Real Extract:
11.7° P
Attenuation:
74.8% Apparent
61.1% Real
61.1% Real
Color:
17.9SRM
IBU:
74.9
BU/GU:
0.58
ABV:
12.9%
ABW:
10.4%
Calories:
432 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 18.00 pounds | American Pale Malt (2-Row) | 75.5% |
| 4.00 pounds | American Vienna Malt | 16.8% |
| 0.75 pounds | Crystal Malt 60L | 3.1% |
| 0.75 pounds | Crystal Malt 120L | 3.1% |
| 0.35 pounds | Belgian Special B Malt | 1.5% |
| 23.85 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Magnum | 60 minutes | Boil | Pellets | 12.5% | |
| 1.25 ounces | Golding | 30 minutes | Boil | Pellets | 4.5% | |
| 1.25 ounces | Golding | 5 minutes | Boil | Pellets | 4.5% | |
| 4.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| English Ale | White Labs | WLP002 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
14 days @ 68° F
Secondary:
28 days @ 68° F
Age:
310 days @ 55° F
Procedure
Target a mash temp of 150-151°F.
