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Tim's Barley Wine

A ProMash Recipe Report



BJCP Style and Style Guidelines
19-C Strong Ale, American Barleywine

Min OG: 1.080 Max OG: 1.144   
Min IBU: 50 Max IBU: 100   
Min Clr: 10 Max Clr: 19  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 23.50      
Anticipated OG: 1.110 Plato: 26.00
Anticipated SRM: 13.0        
Anticipated IBU: 105.2      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 7.74  Gal   
Pre-Boil Gravity: 1.086  SG 20.57 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.1 20.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
8.5 2.00 lbs.  Munich Malt Great Britain 1.037 6
4.3 1.00 lbs.  Crystal 60L America 1.034 60
2.1 0.50 lbs.  Honey Malt Canada 1.030 18

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Centennial Pellet 10.60 73.5 90 min
0.25 oz.  Northern Brewer Pellet 8.70 7.5 90 min
0.50 oz.  Cascade Pellet 5.75 10.0 90 min
1.00 oz.  Cascade Pellet 5.75 4.8 15 min
1.00 oz.  Amarillo Gold Pellet 10.00 6.3 10 min
1.00 oz.  Cascade Pellet 5.75 3.0 5 min
1.00 oz.  Amarillo Gold Pellet 10.00 0.0 0 min


Extras
Amount Name Type Time
0.00 Oz  Irish Moss Fining 15 Min.(boil)


Yeast
WYeast 1968 London Extra Special Bitter


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 23.50   
Water Qts: 35.25 Before Additional Infusions
Water Gal: 8.81 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 156 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 10.69 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Thursday, 27-Sep-2007 17:11:54 MST