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2003-03-21 Roy's Barleywine

A ProMash Brewing Session Report

Brewing Date: Friday March 21, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Barleywine


BJCP Style and Style Guidelines
12-A Barleywine & Imperial Stout, English-style Barleywine

Min OG: 1.080 Max OG: 1.120   
Min IBU: 50 Max IBU: 100   
Min Clr: 10 Max Clr: 22  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 18.00      
Anticipated OG: 1.110 Plato: 26.00
Anticipated SRM: 12.1        
Anticipated IBU: 71.3      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.114 Plato: 26.78   
Actual FG: 1.031 Plato: 7.80   
Alc by Weight: 8.55 by Volume: 11.14 From Measured Gravities.
ADF: 70.9 RDF: 60.4 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 76 %
Anticipated Points From Mash: 73.50
Actual Points From Mash: 79.94


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
55.6 10.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
11.1 2.00 lbs.  Aromatic Malt (DWC) Belgium 1.036 22
11.1 2.00 lbs.  Cane Sugar    1.047 0
11.1 2.00 lbs.  Muntons DME - Light England 1.046 5
5.6 1.00 lbs.  Crystal 20L America 1.035 20
5.6 1.00 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Northern Brwr - F'hops 2002 Whole 8.20 25.4 First WH
1.00 oz.  Perle - Freshops 2001 Whole 9.63 29.8 First WH
1.00 oz.  Fuggle - Freshops 2002 Whole 5.20 16.1 First WH
1.00 oz.  Goldings - E.K. Pellet 5.80 0.0 Dry Hop


Yeast



Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 14.00   
Total Water Qts: 16.00 Before Additional Infusions
Total Water Gal: 4.00 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 1 45 144 142 Infuse 155 16.00 1.14
Alpha Amylase 2 15 165 165 Infuse 211 9.40 1.81
Mashout 15 10 170 170 Direct         

Total Water Qts: 25.40 After Additional Infusions
Total Water Gal: 6.35 After Additional Infusions
Total Mash Volume Gal: 7.47 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.




Mash Schedule


Fermentation Specifics
Pitched From: Slurry
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 20
Secondary Temperature: 70 degrees F

Original Gravity: 1.114 SG 26.78 Plato
Finishing Gravity: 1.031 SG 7.80 Plato



Bottling/Kegging Specifics
Bottling Date: Thursday April 17, 2003
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 73 F

Amount In Bottles: 4.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.62 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
very slow runoff - maybe compaction?


Fermentation Notes
pitched onto entire cake from Scottish Ale made previously - much foaming from the top and some temperatute fluctuations as I took countermeasures after about a week in the secondary, added 1 oz EKG pellets on 4/4/03 bottled on 4/17 adding ~3g dry yeast (Safale S-04)


Tasting Notes
Flat and sweet in late August 2003, otherwise decent




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