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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