A Zombie`s Nightmare Barleywine Ale
Batch Size:
5.5 gal.
Brewed By: Cali Steve Seeley
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Muntons)
18
62.1
Crystal (20L)
5.
17.2
Special Roast
2.5
8.6
Rye Malt
2.
6.9
CaraPils
.5
1.7
Honey
.5
1.7
Munich Malt
.5
1.7
Total Weight
29.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
175.2°F
7.3 gal.
NaN gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Cascade - Pellet
5.75
2
90
26.4
Galena - Pellet
13
2
90
59.8
Chinook - Pellet
13
1
30
21.5
Cascade - Pellet
5.75
1
15
6.1
Willamette - Pellet
5
1
15
5.3
Cascade - Pellet
5.75
1
NaN
NaN
Centennial - Pellet
10.5
1
NaN
NaN
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
22 SRM
1.125
16.7
100.0
FG
IBU
Calories
Target BV
1.000
NaN
392
(per 12 oz. Bottle)
1.56
Target Beer Style Info. & Typical Ingredients
BARLEYWINE
American-Style Barleywine
SG Range: 1.080 to 1.120
FG Range: 1.016 to 1.030
IBU Range: 50 to 120
SRM Range: 10 to 19
Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 1056
Fermentaion Temp: 68°F
Bring 8-gals to 170 deg, add water and grains to lauter tun, mash at 156 deg +/- 2 deg for 60 min, stir and check temp every fifteen min.. Sparge 8-10 gals. @ 175 deg , vorlauf until clear, collect 8-9 gals, bring to boil for 90 min. and follow hops schedule,add 1 whirflok tablet, add yeast. Primary firment 6-10 days, rack to secondary 2-3 weeks, add dry hops (cascade 1oz & centennial 1oz) continue secondary 1-2 weeks. Rack to bottling bucket add 3/4 cups of sugar. bottle condition min 3-months.