Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Collaboration And Inebrieation [English Barleywine]

English Barleywine – All Grain GONE

Batch #:

04-2011

Batch Size:

12 gallons

Boil Time:

120 min

Brew Date:

March 12, 2011

Tap Date:

March 31, 2012

Statistics

Target OG:

1.100 23.7° P

OG:

1.111 26.1° P

Target FG:

1.026 6.6° P

FG:

1.028 7.1° P

Real Extract:

10.5° P

Attenuation:

72.8% Apparent – 59.8% Real

Color:

17.1 SRM

IBU:

75.9 Rager

BU/GU:

0.68

ABV:

11.1%

ABW:

8.6%

Calories:

368 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
32.00 pounds	British Maris Otter Pale Malt	68.8%
5.00 pounds	American Munich Malt	10.8%
5.00 pounds	American 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%

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.70 ounces	Magnum	90 min	Bittering	Boil	Pellets	12.1%
2.50 ounces	Golding	40 min	Bittering	Boil	Pellets	5.0%
2.50 ounces	Golding	20 min	Flavor	Boil	Pellets	5.0%
7.70 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Ringwood Ale	Wyeast	1187	3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 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

Mash Profile Single Infusion Mash, Full 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	45 min.	158°F	Add 70% of mash water at 171° F / 77° C
2	Mash Out	Infusion	10 min.	168°F	Add 30% of mash water at 197° F / 92° C

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Fermentation and Aging

Primary:

21 days @ 38° F

Age:

365 days @ 68° F

Collaboration and Inebrieation

Date Brewed:
Brewer/Assistant:

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:	1.111 / 26.1° P
Mash PH:
Boil PH:

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Log: Collaboration And Inebrieation