English Barleywine – All Grain Secondary

Statistics

Malts and Grains

Amount Malt/Grain %
22.50 pounds American Pale Malt (2-Row) 77.3%
4.50 pounds German Light Munich Malt 15.5%
0.85 pounds British Crystal Malt 2.9%
0.85 pounds British Dark Crystal Malt 2.9%
0.42 pounds Belgian Special B Malt 1.4%
29.12 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.25 ounces Magnum 60 min 12.0%
1.25 ounces Kent Golding 30 min 5.0%
1.25 ounces Kent Golding 5 min 5.0%
3.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
English Ale White Labs WLP002 4000 ml

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

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 "Sweet Spot" Mash, No Mash Out

Notes:

Well suited for many American style where balance is desired.

Mash Steps

# Name Time Temp. Description
1 Infusion 60 min. 152°F

"Sweet spot" infusion - balanced between Beta and Alpha Amalyse reactions.

Water Profile Denver, Colorado

Procedure

Targeted a mash temp of 150-151°F.

Special Procedures

Soaked 4 oz of light toast American oak chips in 200ml of Remy Martin VSOP Champagne Cognac for 4 weeks. Added to secondary after 7 months maturation. Will age on oak for at least two months.

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: 9.7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 0.9    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 4.4    
Post-Boil Amount: 4    
Boil Time: 90    
OG: 1.106 / 25° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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