Old P-51 Barleywine - Extract
A ProMash Recipe Report
Copyright © 2006 Keith Miller
BJCP Style and Style Guidelines
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12-A Barleywine & Imperial Stout, English-style Barleywine
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
|
|
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 Extract (Lbs):
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23.25
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|
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Anticipated OG:
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1.159
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Plato:
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36.00
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Anticipated SRM:
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30.5
|
|
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Anticipated IBU:
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87.5
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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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|
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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31.15 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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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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4.3
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1.00 lbs.
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Honey
|
|
1.042
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0
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53.8
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12.50 lbs.
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Generic LME - Light
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Generic
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1.035
|
7
|
12.9
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3.00 lbs.
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Irek's LME - Mnch Light
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Ireks
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1.035
|
10
|
8.6
|
2.00 lbs.
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Brown Sugar (dark)
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Generic
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1.046
|
60
|
4.3
|
1.00 lbs.
|
Aromatic Malt
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Belgium
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1.036
|
25
|
4.3
|
1.00 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
4.3
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1.00 lbs.
|
Honey Malt
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Canada
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1.030
|
18
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4.3
|
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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2.2
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0.50 lbs.
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CaraRed
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America
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1.034
|
20
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1.1
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0.25 lbs.
|
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.
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.
|
Eroica
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Pellet
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12.00
|
57.5
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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
Profile:
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Garden Grove
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Profile known for:
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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
|
-
Crush and steep specialty grains in 170ºF water for 20 minutes.
-
Add 1 pound honey last 5 minutes of boil.
-
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.
-
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.
-
Leave the beer in secondary for 14 days.
-
Bottle in 22 oz. bottles and condition for 1 year.
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Generated with ProMash Brewing Software |