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Tuesday
Mar222011

Nathan's 461 Barleywine 2011

Batch Size (Gal):        10.00   

Total Grain (Lbs):       40.00

Anticipated OG:          1.115

Anticipated SRM:          19.1

Anticipated IBU:         122.5

Brewhouse Efficiency:   65 %

Wort Boil Time:        90 Minutes

Evaporation Rate:      15% Per Hour

Pre-Boil Wort Size:   12.90    Gal

Pre-Boil Gravity:      1.081    SG          19.49  Plato

 

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM

-----------------------------------------------------------------------------

33.00 lbs. Pale Malt(2-row)              Great Britain  1.038      3

6.00 lbs. Corn Sugar                    Generic        1.046      0

1.50 lbs. Crystal 150L                  Great Britain  1.033    150

1.25 lbs. Crystal 15L                   America        1.035     15

1.25 lbs. Crystal 55L                   Great Britian  1.034     55

 

 

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time

-----------------------------------------------------------------------------

  3.80 oz.    Goldings                          Whole    5.70  40.7  75 min.

  3.00 oz.    Goldings                          Whole    5.70  27.0  45 min.

  3.00 oz.    Goldings                          Whole    5.70  12.2  25 min.

  2.00 oz.    Goldings                          Whole    5.70   5.4  15 min.

  1.00 oz.    Chinook                           Whole   14.10   4.1  5 min.

  1.00 oz.    Citra                             Whole   13.40   3.9  5 min.

  2.00 oz.    Centennial                        Whole   10.50   6.2  5 min.

  2.00 oz.    Amarillo                          Whole   11.20   6.6  5 min.

  2.00 oz.    Simcoe                            Whole   12.70   7.5  5 min.

  2.00 oz.    Columbus                          Whole   15.40   9.0  5 min.

 

 

Yeast

Wyeast 1056 / WLP001 American Ale

 

 

Mash Schedule

Mash Type: Single Step

Grain Lbs:   37.00

Water Qts:   44.40 - Before Additional Infusions

Water Gal:   11.10 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.20 - Before Additional Infusions

Saccharification Rest Temp : 145F  Time:  60

Mash-out Rest Temp :         165F  Time:  15

Sparge Temp :                170F  Time:  30

Whirlfloc at 30min.

Servomyces at 10min.

 

Batch split between 2 6-gallon carboys.

Each carboy with 0.5L Wyeast 1056 (Chico)/WLP001 slurry 666 billion yeast cells

OG 1.090 @ 58F (before sugar additions)

3 lbs of corn sugar added to each carboy starting at day 3 and the remaining 2 added every 24 hours added after that.  1 lb corn sugar mixed with 1000mL water and boiled for 15 minutes before chilling and adding to the fermenter.

American approximate OG 1.115 with the sugar

American FG: 1.022 / 12.5% ABV

 

Dry hop. 4X dry hops, 5 days apart each:

First 3:  18g Columbus, 9g Centennial, 9g Simcoe, 5g Amarillo.

4th dry hop:  18g Apollo, 18g Summit, 20g Centennial, 9g Simcoe, 10g Citra, 10g Bravo

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Reader Comments (2)

Thanks for posting! Quick question, are the dry hop amounts per carboy or for the full 10g batch and split between the two?

March 24, 2011 | Unregistered CommenterBee

Oops, I reread it and saw "each," so those dry hop amounts per carboy.

March 24, 2011 | Unregistered CommenterBee

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