Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > John Barleycorn Must Die [English Barleywine]

English Barleywine – All Grain GONE

Batch Size:

7 gallons

Brew Date:

November 14, 2010

Tap Date:

March 14, 2011

Statistics

Target OG:

1.096 22.9° P

OG:

1.096 22.9° P

Reading 1:

1.018 4.6° P at 34 days

Reading 2:

1.018 4.6° P at 63 days

Target FG:

1.024 6.1° P

FG:

1.016 4.1° P

Real Extract:

7.5° P

Attenuation:

82.1% Apparent – 67.2% Real

Color:

12.9 SRM

IBU:

97.6 Daniels

BU/GU:

1.02

ABV:

10.7%

ABW:

8.3%

Calories:

313 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
20.00 pounds	British Maris Otter Pale Malt	75.5%
5.00 pounds	German Vienna Malt	18.9%
0.75 pounds	Crystal Malt 40L	2.8%
0.50 pounds	Crystal Malt 80L	1.9%
0.25 pounds	Belgian Special B Malt	0.9%
26.50 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
1	Whirlfloc Tablet	15 minutes
0.02	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.00 ounces	Magnum	90 min	Bittering	First Wort	Pellets	14.0%
1.25 ounces	Fuggle	30 min	Flavor	Boil	Pellets	4.5%
1.25 ounces	Fuggle	5 min	Aroma	Aroma	Pellets	4.5%
4.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
English Ale	White Labs	WLP002	1500 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

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:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer

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 75% of mash water at 162° F / 72° C
2	Mash Out	Infusion	10 min.	168°F	Add 25% of mash water at 200° F / 93° C

Water Profile Parker, CO

Calcium:

66.4 ppm

Bicarbonate:

205 ppm

Sulfate:

69.8 ppm

Chloride:

43.5 ppm

Sodium:

54.1 ppm

Magnesium:

9.5 ppm

PH:

5.4

Fermentation and Aging

Primary:

4 days @ 68° F

Secondary:

7 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

John Barleycorn Must Die

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	8.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	7.7
Post-Boil Amount:	7
Boil Time:	60
OG:	1.096 / 22.9° P
Mash PH:
Boil PH:

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Log: John Barleycorn Must Die