Barleywine
Specifics
General Information
Method: All Grain

Style Profile BYO Nov 2011

  • British pale malt
  • Higher mash temperature for well attenuating yeast strains and/or lower gravity (and the other way round)
  • max. 5 % crystal malt 60-150 °L, else too sweet
  • maybe some biscuit malt and wheat malt
  • speciality malt not more than 15 % of grist
  • boil for two hours or more
  • 35 to 70 IBU enough for balancing; BU/GU ~0.6
  • English yeast, well attenuating. WLP013 or Wyeast 1028
  • ferment at 20 °C, increasing slowly
  • serve at 11-13 °C

Mash in with a liquor-to-grist ratio of about 3:1 by weight.
Infuse the mash with near boiling water while stirring to mash out at 78 °C. Sparge slowly with 78 °C water, collecting wort until the pre-boil kettle volume is around 27 l and the gravity is 1.070.

The total wort boil time is 120 minutes. This helps concentrate the wort and aids in the development of flavor compounds. The first hop addition comes with 60 minutes remaining in the boil.

Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
8.75 kilograms 94.6% of grist
0.25 kilograms 2.7% of grist
0.25 kilograms 2.7% of grist
9.25 kilograms 100% of grist
Non-Fermentables
7 g Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: London Ale
Manufacturer: White Labs
Product ID: WLP013
Type: Ale
Flocculation: Medium
Attenuation: 71%
Temperature Range: 19–22°C
Amount: 3000 ml
Procedure

Hefestarter:
3 Packg. WLP013 (London Ale, Prod.-dat. 06.07.2017) am 17.08.17 abends in 3 l Starter gegeben, ca . 24 Std. rühren lassen, danach in den Kühlschrank gestellt. Erst kurz vor dem Pitchen aus Kühlschrank geholt und dekantiert.

Maischeschema
Einmaischen @ 66 °C
1. Rast 90 min @ 66 °C
2. Rast 15 min @ 78 °C

Brautag

10:00 Schroten und Aufheizen des Blichmann auf 72 °C (6,5 gallons/24,5 l)

11:30 Eingemaischt

11:35 Fertig eingemaischt. T=154 °F -- Zieltemperatur hätte 151 °F sein sollen

11:45 T=151 °F

12:49 Herdplatte auf volle Pulle; Wasser wird aufgekocht, um die Temperatur zu
          erhöhen. Außerdem ca. 3,2 l kochendes Wasser unter ständigem Rühren
          hinzugegeben

13:20 Läutern in anderen Blichmann-Pott

13:30 SG 1.076 (korrigiert für Temperatur)

14:25 SG 1.076

14:45 SG 1.048 (Refraktometer)

15:00 Pre-boil: 1.076R, etwas > 7 gal (> 26,5 l)

15:35 Würze kocht

16:35 Bitterhopfen hinzugegeben

17:20 Aromahopfen, Hefenahrung, SuperMoss hinzugegeben

17:35 Aromahopfen rein; Whirlpool

17:40 Beginn Herunterkühlen

18:00 Fertig abgefüllt in Gärfass #3. OG: 1.088

19:30 Alles sauber und weggeräumt

Gärung

20.08. 08:30 Sauerstoff hinzugegeben - ca. 1 l/min für 1 min. Gärung hatte wohl
                     schon begonnen. 

           15:30 1 Plopp/Sek.

21.08. 18:00 Thermostat auf 20,5 °C

22.08. 07:40 Thermostat auf 21,0 °C
           22:00 Thermostat auf 21,5 °C

23.08. 07:30 Thermostat auf 22,0 °C

01.09. 18:00 Heizung ausgeschaltet; Temperatur sinkt auf 18 °C an den
                     folgenden Tagen

03.09. 14:00 SG: 1.022

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