Hopped Up Barley Wine
Batch Size:
5 gal.
Brewed By: Tom and Joe
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
10
55.6
CaraMunich (60L)
0.75
4.2
Melanoidin Malt
0.25
1.4
Munich Malt
7
38.9
Total Weight
18.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
168.3°F
5.9 gal.
2.5 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Amarillo - Pellet
18
1
60
55.2
Cascade - Pellet
5.8
1
30
13.7
Simcoe - Pellet
12
1
15
18.3
Amarillo - Pellet
10
1
10
11.1
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
13 SRM
1.096
11.5
89.6
3.09
FG
IBU
Calories
Target BV
1.010
98.3
309
(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:
Fermentaion Temp: 65°F
Added about a gallon of water at the end.