Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Blithering Blattered Bastard [English Barleywine]

English Barleywine – All Grain GONE

Batch #:

12-2010

Batch Size:

4 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

May 1, 2010

Tap Date:

May 1, 2011

Statistics

Target OG:

1.120 28° P

OG:

1.126 29.3° P

Target FG:

1.034 8.5° P

FG:

1.028 7.1° P

Real Extract:

11.1° P

Attenuation:

75.8% Apparent – 62.1% Real

Color:

17.9 SRM

IBU:

74.9 Rager

BU/GU:

0.59

ABV:

13.1%

ABW:

10.2%

Calories:

417 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
18.00 pounds	American Pale Malt (2-Row)	75.5%
4.00 pounds	American Vienna Malt	16.8%
0.75 pounds	Crystal Malt 60L	3.1%
0.75 pounds	Crystal Malt 120L	3.1%
0.35 pounds	Belgian Special B Malt	1.5%
23.85 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.5%
1.25 ounces	Golding	30 min	Aroma	Boil	Pellets	4.5%
1.25 ounces	Golding	5 min	Aroma	Boil	Pellets	4.5%
4.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
English Ale	White Labs	WLP002	2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.00 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado

Calcium:

31.5 ppm

Bicarbonate:

104 ppm

Sulfate:

50.8 ppm

Chloride:

23.5 ppm

Sodium:

21.4 ppm

Magnesium:

8.5 ppm

PH:

7.8

Procedure

Target a mash temp of 150-151°F.

Fermentation and Aging

Primary:

14 days @ 68° F

Secondary:

28 days @ 68° F

Age:

310 days @ 55° F

Blithering Blattered Bastard

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.9
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	1.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	4.4
Post-Boil Amount:	4
Boil Time:	90
OG:	1.126 / 29.3° P
Mash PH:
Boil PH:

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Log: Blithering Blattered Bastard