Style: 19C. American Barleywine
Description:
Recipe created on AHB by Cm2, Fourstar, Maple and Brendo
| Target Volume [ltr (gal)]: 90.00 (23.78) |
Alcohol By Volume: 10.99% |
| Estimated Original Gravity[SG]: | 1.106 |
Estimated Final Gravity[SG]: | 1.024 |
| Estimated Attenuation: | 77.32% |
Estimated Mash Efficiency: | 65.00% |
| Bitterness [IBU]: 111.75 |
Colour [SRM(EBC)]: 16.60 (32.70) |
| Balance: 2.303 |
BU:GU ratio: 1.054 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Sacchrification |
infusion |
67.00 (152.60) |
60 |
| Mash out |
infusion |
73.00 (163.40) |
10 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.083 |
77.82% |
37999.98 (83.78) |
81.72% |
| Biscuit Malt |
1.005 |
5.14% |
2500.00 (5.51) |
5.38% |
| Cane (Beet) Sugar |
1.011 |
10.10% |
2499.99 (5.51) |
5.38% |
| Crystal Malt Dark (Bairds) |
1.003 |
2.80% |
1500.00 (3.31) |
3.23% |
| Rye Malt (Weyermann) |
1.004 |
4.15% |
2000.00 (4.41) |
4.30% |
Hops
Hop Utilisation Method: Rager
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Columbus |
14.00% |
77.58 |
69.42% |
200.00 (7.05) |
90.00 |
| Amarillo |
8.20% |
7.45 |
6.67% |
100.00 (3.53) |
20.00 |
| Centennial |
8.70% |
7.91 |
7.08% |
100.00 (3.53) |
20.00 |
| Columbus |
14.00% |
6.36 |
5.69% |
50.00 (1.76) |
20.00 |
| Amarillo |
9.50% |
2.76 |
2.47% |
50.00 (1.76) |
10.00 |
| Centennial |
8.70% |
2.53 |
2.26% |
50.00 (1.76) |
10.00 |
| Simcoe |
12.30% |
7.15 |
6.40% |
100.00 (3.53) |
10.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| American Ale - Wyeast 1056 |
medium-low |
75.00% |
15.00 (59.00) |
22.00 (71.60) |
10% ABV |
Miscellaneous
| Name |
Type |
Use |
Amount |
Description |
Time [Minutes] |
| Calcium Chlorine |
wateragent |
mash |
24.00 (0.85)
[gms (oz)] |
|
60.0 |
| Gypsum (CaSO4) |
wateragent |
boil |
12.00 (0.42)
[gms (oz)] |
|
60.0 |
| Date Brewed |
Brewer |
ABV |
Balance |
Rating |
Actions |
