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2006-01-29 Roy's Barleywine II

A ProMash Brewing Session Report

Brewing Date: Sunday January 29, 2006
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Barleywine II


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): 18.38      
Anticipated OG: 1.113 Plato: 26.58
Anticipated SRM: 16.3        
Anticipated IBU: 66.9      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.106 Plato: 25.06   
Actual FG: 1.025 Plato: 6.32   
Alc by Weight: 8.36 by Volume: 10.84 From Measured Gravities.
ADF: 74.8 RDF: 63.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 76 %
Anticipated Points From Mash: 67.10
Actual Points From Mash: 73.23


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
65.3 12.00 lbs.  Pale Malt(2-row) America 1.036 2
16.3 3.00 lbs.  Muntons DME - Light England 1.046 5
10.9 2.00 lbs.  Corn Sugar Generic 1.046 0
5.4 1.00 lbs.  Aromatic Malt (DWC) Belgium 1.036 22
1.4 0.25 lbs.  Special B Malt Belgian 1.030 221
0.7 0.13 lbs.  Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Amarillo - G&G Whole 9.20 28.2 First WH
1.00 oz.  Hallertau Hersbrucker Pellet 2.90 9.8 First WH
1.00 oz.  Horizon Pellet 8.60 29.0 First WH


Yeast
DCL Yeast S-04 SafAle English Ale


Mash Schedule
Mash Name:    infuse and ramp
Total Grain Lbs: 13.38   
Total Water Qts: 17.39 Before Additional Infusions
Total Water Gal: 4.35 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
First Infuse 2 25 153 153 Infuse 165 17.39 1.30
ramp 0 20 153 165 Direct         
hold 5 0 165 165 Infuse 210 0.00 1.30

Total Water Qts: 17.39 After Additional Infusions
Total Water Gal: 4.35 After Additional Infusions
Total Mash Volume Gal: 5.42 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: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 68 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 15
Secondary Temperature: 68 degrees F

Original Gravity: 1.106 SG 25.06 Plato
Finishing Gravity: 1.025 SG 6.32 Plato



Mash Notes
boiled malt extract separately in water to top off kettle will boil sugar later for adding during fermentation last runnings (sans sugar or extract) 1.041


Fermentation Notes
started fermentation at about 1.088 without sugar added sugar when primary slows racked to secondary with 1.026 gravity and nice taste bottled at 1.025 with good flava


Tasting Notes
April 16, 2006 : first taste - carbonated & delicious with potential for excellence




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