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Merica F%#K Yeah!

Category: 19 – Belgian Strong Ale
Brewer: Jim Steinbach, Kent Steinhaus

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10.5 gal 90 min 104.6 IBUs 19.7 SRM 1.110 1.018 12.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Barleywine 19 C 1.08 - 1.12 1.016 - 1.03 50 - 120 10 - 19 1.8 - 2.5 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 15 lbs 39.22
Pale Malt (2 Row) US 12.25 lbs 32.03
Caramel/Crystal Malt - 15L 2 lbs 5.23
Caramel/Crystal Malt - 80L 2 lbs 5.23
Pale Chocolate Malt 8 oz 1.31
Special B Malt 8 oz 1.31
Extra Light Dry Extract 4 lbs 10.46
Dextrose 2 lbs 5.23

Hops

Name Amount Time Use Form Alpha %
Magnum 4 oz 90 min Boil Pellet 13.6
Magnum 2 oz 60 min Boil Pellet 13.6
Amarillo 3 oz 0 min Boil Pellet 9.6
Centennial 3 oz 0 min Boil Pellet 9.2
Columbus 2 oz 0 min Boil Pellet 13.9

Miscs

Name Amount Time Use Type
Yeast Nutrient 2.00 tsp 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Mash

Step Temperature Time
Mash In 149°F 60 min

Notes

Due to the large volume of water and grain needed for this beer, the mash was split into two mash tuns. The full 13.5 gallons (51.1 L) of water was divided into each tun (6.75 gallons, or 25.5 L) with half of each type of grain in each mash tun. Mash for 60 minutes at 149°F (65°C).
Vorlauf and fly sparge using an additional 5 gallons (18.3 L) sparge water (2.5 gallons, or 9.46 L per mash tun).
The additional sparge water brings the total volume up to 14 gallons (53 L). Boil and reduce volume to 13.5 gallons (51.1 L), then add the 60-minute hop addition.

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Derek Springer

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