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Split Thy Skull

Category: 22 – Strong Ale
Brewer: Michael Grippi

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.3 gal 60 min 61.9 IBUs 15.9 SRM 1.106 1.019 11.6 %
Actuals 1.011 1.024 -1.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 17 D 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pearl Malt (Muntons) 14 lbs 74.67
Caramalt Malt - 35L (Bairds) 8 oz 2.67
Caramel/Crystal Malt - 150L (Muntons) 8 oz 2.67
Caramel/Crystal Malt - 90 (Fawcett) 4 oz 1.33
DME Golden Light (Briess) 3.5 lbs 18.67

Hops

Name Amount Time Use Form Alpha %
Herkules 1 oz 60 min Boil Pellet 17.3
Magnum 0.25 oz 60 min Boil Pellet 14.2
Goldings, East Kent 1 oz 20 min Boil Pellet 5.7

Yeast

Name Lab Attenuation Temperature
Dry English Ale (WLP007) White Labs 75% 65°F - 70°F

Mash

Step Temperature Time
Mash In 148°F 60 min

Notes

Treat water w/ 4g CaCl2 and 2g CaSO4. Shoot for a mash pH of 5.2. Chill wort to 64ºF and oxygenate at 2L/min for 90 seconds. Allow to free rise to 67ºF until fermentation is complete.

Carbonate to 2.5 vol CO2.

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