Barleywine (w/extract)

Type: All Grain

Date: 9/25/2014

Batch Size: 6.00 gal

Brewer: Mike Young

Boil Size: 6.80 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (8 gal) and Cooler (48 qt)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 72.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

6.00 lb Amber Liquid Extract (12.5 SRM) Extract 30.77 %

11.50 lb Pale Malt - Rahr (3.5 SRM) Grain 58.97 %

0.50 lb Special B Malt (150.0 SRM) Grain 2.56 %

2.00 oz Amarillo [8.70 %] (Dry Hop 5 days) Hops -

2.75 oz Apollo [18.00 %] (60 min) Hops 101.3 IBU

2.00 oz Falconer's Flight 7C's [9.90 %] (0 min) Hops -

1.00 oz Centennial [10.50 %] (0 min) Hops -

1.00 oz Amarillo [8.70 %] (0 min) Hops -

1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc

1.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.69 %

2 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale

Beer Profile

Est Original Gravity: 1.099 SG

Measured Original Gravity: 1.095 SG

Est Final Gravity: 1.020 SG

Measured Final Gravity: 1.030 SG

Estimated Alcohol by Vol: 10.38 %

Actual Alcohol by Vol: 8.53 %

Bitterness: 101.3 IBU

Calories: 449 cal/pint

Est Color: 16.1 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge

Total Grain Weight: 12.00 lb

Sparge Water: 3.74 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 18.00 qt of water at 159.5 F 150.0 F

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)

Volumes of CO2: 2.4

Pressure/Weight: 10.2 PSI

Carbonation Used: -

Keg/Bottling Temperature: 38.0 F

Age for: 21.0 days

Storage Temperature: 60.0 F

Notes

9/25/2014 - Volume was a little high going into the kettle. Boiled 15 minutes before adding hops and boiled a bit harder throughout. Tried a hop stand after flameout for 15 minutes before cooling. Pitched yeast dry and aerated more with mix&stir to mix everything in. Pitched at 74 degrees and put in fridge set at 60.
10/20/2014 - Sampled (SG=1.030). Gravity was a little on the high side, but the flavor was nice. Bitter, hoppy, some alcohol warmpth. Might have to age this one on some oak cubes.
11/3/14 - Transferred onto 2 oz medium toast oak cubes. FG=1.030. Warming alcohol notes, bitterness is dominant behind malt.
11/29/14 - Added 2 oz Amarillo hops to secondary.
12/4/14 - Kegged. Strong vegetal & citrius flavors and aromas. Should age nicely with the added Amarillo hops in secondary.

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