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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