English Barleywine
10.5% / 23.8 °P
Recipe by
Durul Güven
All Grain
Jet 30
68.1% efficiency
Batch Volume: 34 L
Boil Time: 120 min
Mash Water: 24.33 L
Sparge Water: 30.32 L
Total Water: 54.65 L
Boil Volume: 43.66 L
Pre-Boil Gravity: 1.084
Vitals
Original Gravity: 1.100
Final Gravity (Adv): 1.020
IBU (Tinseth): 53
BU/GU: 0.52
Color: 15 SRM
Mash
Temperature — 50 °C — 15 min
Temperature — 71.8 °C — 60 min
Temperature — 75 °C — 10 min
Malts (15.92 kg)
7.26 kg (43.5%) — Weyermann Pilsner — Grain — 1.7 SRM
6.56 kg (39.3%) — Muntons Pale Malt Maris Otter — Grain — 2.6 SRM
560 g (3.4%) — BestMalz Biscuit — Grain — 25.5 SRM
440 g (2.6%) — Weyermann Caraamber — Grain — 36 SRM
440 g (2.6%) — Weyermann Carahell — Grain — 13 SRM
340 g (2%) — Weyermann Carared — Grain — 24 SRM
320 g (1.9%) — Dingemans Special B — Grain — 150 SRM
Other (780 g)
780 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (133 g)
29 g (29 IBU) — Columbus/Tomahawk/Zeus (CTZ) 15.5% — First Wort
14 g (7 IBU) — Challenger 7.5% — First Wort
90 g (17 IBU) — East Kent Goldings (EKG) (Whole) 5% — Boil — 30 min
Yeast
2 pkg — White Labs WLP099 Super High Gravity Ale 90%
Fermentation
Primary — 19 °C — 14 days
Carbonation: 2.4 CO2-vol
OG:1081