English Barleywine – All Grain GONE



20110215 - Racked to secondary from the single blue plastic extract carboy to 2 glass carboys.  Probably have about 9-10 gallons.  SG was down to only 1.040.  Flavor was still very sweet, but no offs.  Didn't look like the yeast had flocculated very much since it was still cloudy indicating that there was still quite a bit in suspension.  The next day, the airlocks on both carboys were very active, so maybe racking it kick started it a bit.  

20110302 - Gravity reading after a couple weeks of secondary in two carboys.  1.028 and 1.026, so an average of roughly 1.027.  Sweetness is now more in balance, and the flavor is very smooth and complex.  I'm excited about this beer now.  

Malts and Grains

Amount Malt/Grain %
32.00 pounds British Maris Otter Pale Malt 68.8%
5.00 pounds German Light Munich Malt 10.8%
5.00 pounds German Vienna Malt 10.8%
3.00 pounds Crystal Malt 40L 6.5%
1.00 pounds British Dark Crystal Malt 2.2%
0.50 pounds Crystal Malt 120L 1.1%
46.50 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
2.4 Whirlfloc Tablet 15 minutes


Amount Hop Time AA
2.50 ounces Magnum 90 min 14.0%
2.50 ounces Kent Golding 40 min 5.0%
2.50 ounces Kent Golding 20 min 5.0%
7.50 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Ringwood Ale Wyeast 1187 1000 ml

Equipment Profile My Equipment [cegolf]

Water Profile Parker, CO

Fermentation and Aging

4 days @ 68° F
7 days @ 68° F
0 days @ ° F
28 days @ 52° F

English Barrel Collaboration

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 15.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 13.2    
Post-Boil Amount: 12    
Boil Time: 120    
OG: 1.08900000 / 21.3° P    
Mash PH:      
Boil PH:      

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