Old P-51 Barleywine - All Grain
A ProMash Recipe Report
Copyright © 2006 Keith Miller
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BJCP Style and Style Guidelines
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12-A Barleywine & Imperial Stout, English-style Barleywine
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Min OG:
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1.080
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Max OG:
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1.120
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Min IBU:
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50
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Max IBU:
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100
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Min Clr:
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10
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Max Clr:
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22
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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27.75
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Anticipated OG:
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1.159
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Plato:
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36.02
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Anticipated SRM:
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27.8
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Anticipated IBU:
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87.5
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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60
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
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Pre-Boil Gravity:
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1.135
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SG
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31.17 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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57.7
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16.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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14.4
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4.00 lbs.
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Munich Malt
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Germany
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1.037
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8
|
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7.2
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2.00 lbs.
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Brown Sugar (dark)
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Generic
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1.046
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60
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3.6
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1.00 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
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3.6
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1.00 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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3.6
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1.00 lbs.
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Honey
|
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1.042
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0
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3.6
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1.00 lbs.
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Honey Malt
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Canada
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1.030
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18
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3.6
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1.00 lbs.
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Special B Malt
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Belgian
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1.030
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120
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1.8
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0.50 lbs.
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CaraRed
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America
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1.034
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20
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0.9
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0.25 lbs.
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CaraFoam
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America
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1.034
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1
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.50 oz.
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Eroica
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Pellet
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12.00
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57.4
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60 min
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1.50 oz.
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Northern Brewer
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Pellet
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9.00
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22.0
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30 min
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2.00 oz.
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Goldings - E.K.
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Pellet
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4.75
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8.1
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15 min
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1.00 oz.
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Fuggle
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Pellet
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5.00
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0.0
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0 min
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Amount
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Name
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Type
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Time
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0.15 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP007 Dry English Ale
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Profile:
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Garden Grove
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Profile known for:
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|
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Calcium(Ca):
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99.0 ppm
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Magnesium(Mg):
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18.0 ppm
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Sodium(Na):
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50.0 ppm
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Sulfate(SO4):
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114.0 ppm
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Chloride(Cl):
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65.0 ppm
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biCarbonate(HCO3):
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223.0 ppm
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pH:
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7.90
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Mash Type:
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Single Step
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Grain Lbs:
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24.75
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Water Qts:
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37.24
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Before Additional Infusions
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Water Gal:
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9.31
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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150
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90 Min
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Mash-out Rest:
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170
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5 Min
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Sparge:
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170
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45 Min
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Total Mash Volume Gal: 11.29 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Water Treatment: 5.2 Stabilizer in HLT
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Dough in 13 gallons of liquor at 161ºF to achieve 151ºF single
infusion mash.
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Mash for 90 minutes.
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Transfer to kettle and boil to 6.5 gallons before first hop
addition.
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Add 1 lb. of honey at flameout.
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After primary fermentation is complete, open 2-3 Tahitian vanilla beans.
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Scrape out the insides, and chop the pods into quarters.
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Add all pieces to the secondary fermenter, and rack the beer onto
the vanilla.
- Optional: For
extra complexity, add 8 ounces of vodka-soaked medium toast French Oak cubes to
the secondary.
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Leave the beer in secondary for 14 days.
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Bottle in 22 oz. bottles and condition for 1 year.
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