I'm brewing a barleywine that I've never brewed before and at 12%, it's by far the highest ABV I've ever done. Fermentation notes are at the end and it will be racked onto oak chips and bourbon for 6 months to a year.
Oooh I can't wait!!
Recipe: Hard Target
Brewer: tknice
Asst Brewer: Pleepleus
Style: American Barleywine
Type: All Grain
Recipe Specifications
--------------------------
Boil Size: 13.46 gal
Post Boil Volume: 11.96 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.42 gal
Estimated OG: 1.114 SG
Estimated Color: 19.6 SRM
Estimated IBU: 94.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 57.4 %
Boil Time: 60 Minutes
Ingredients:
------------
1.00 tsp Calcium Chloride (Mash 90.0 mins) Water Agent 1
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 mins Water Agent
30 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 67.0 %
6 lbs Munich Malt - 20L (20.0 SRM) Grain 4 13.4 %
1 lbs 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.4 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 0.6 %
1.50 oz Centennial [9.70 %] - First Wort 75.0 mi Hop 29.7 IBUs
2.00 oz Chinook [11.10 %] - Boil 60.0 min Hop 41.2 IBUs
2.00 oz Centennial [9.70 %] - Boil 25.0 min Hop 14.5 IBUs
1 Whirlfloc Tablet (Boil 15.0 mins) Fining
2.50 oz Centennial [9.70 %] - Boil 10.0 min Hop 9.0 IBUs
6.0 pkg Safale American (DCL/Fermentis #US-05) Yeast
5 lbs Light Dry Extract (8.0 SRM) Dry Extract 11.2 %
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.5 %
Mash Schedule: BIAB, Full Body
Total Grain Weight: 44 lbs 12.0 oz
----------------------------
Saccharification Add 10.73 gal of water at 170.6 F 156.0 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Fermentation:
Brew on Saturday
66F until Tues add 1 lb sugar
Rise to 68F until Thurs, add 1 lb sugar
Hold till Friday, then reset the schedule 71-75 rise each day
Oak & Bourbon:
Boil chips for 10 mins to sanitize.
Soak 1oz oak chips in 1 cup bourbon during primary (x2 for 10 gal).
Pour chips and bourbon into 1 gal paint strainer bag (over keg).
Tie off bag and toss in.
Rack beer on top.
Created with BeerSmith 2 - http://www.beersmith.com
Oooh I can't wait!!
Recipe: Hard Target
Brewer: tknice
Asst Brewer: Pleepleus
Style: American Barleywine
Type: All Grain
Recipe Specifications
--------------------------
Boil Size: 13.46 gal
Post Boil Volume: 11.96 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.42 gal
Estimated OG: 1.114 SG
Estimated Color: 19.6 SRM
Estimated IBU: 94.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 57.4 %
Boil Time: 60 Minutes
Ingredients:
------------
1.00 tsp Calcium Chloride (Mash 90.0 mins) Water Agent 1
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 mins Water Agent
30 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 67.0 %
6 lbs Munich Malt - 20L (20.0 SRM) Grain 4 13.4 %
1 lbs 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.4 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 0.6 %
1.50 oz Centennial [9.70 %] - First Wort 75.0 mi Hop 29.7 IBUs
2.00 oz Chinook [11.10 %] - Boil 60.0 min Hop 41.2 IBUs
2.00 oz Centennial [9.70 %] - Boil 25.0 min Hop 14.5 IBUs
1 Whirlfloc Tablet (Boil 15.0 mins) Fining
2.50 oz Centennial [9.70 %] - Boil 10.0 min Hop 9.0 IBUs
6.0 pkg Safale American (DCL/Fermentis #US-05) Yeast
5 lbs Light Dry Extract (8.0 SRM) Dry Extract 11.2 %
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.5 %
Mash Schedule: BIAB, Full Body
Total Grain Weight: 44 lbs 12.0 oz
----------------------------
Saccharification Add 10.73 gal of water at 170.6 F 156.0 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Fermentation:
Brew on Saturday
66F until Tues add 1 lb sugar
Rise to 68F until Thurs, add 1 lb sugar
Hold till Friday, then reset the schedule 71-75 rise each day
Oak & Bourbon:
Boil chips for 10 mins to sanitize.
Soak 1oz oak chips in 1 cup bourbon during primary (x2 for 10 gal).
Pour chips and bourbon into 1 gal paint strainer bag (over keg).
Tie off bag and toss in.
Rack beer on top.
Created with BeerSmith 2 - http://www.beersmith.com
