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. |
Download
| Download this recipe's BeerXML file |
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