Gnarly Barley Wine

A ProMash Recipe Report



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): 19.00      
Anticipated OG: 1.101 Plato: 24.03
Anticipated SRM: 13.4        
Anticipated IBU: 83.2      
Brewhouse Efficiency: 73  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 5.88  Gal   
Pre-Boil Gravity: 1.086  SG 20.69 Plato


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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
69.7 13.25 lbs.  Pale Malt(2-row) Great Britain 1.038 3
11.8 2.25 lbs.  Honey Malt Canada 1.030 18
7.9 1.50 lbs.  Cara-Pils Dextrine Malt    1.033 2
7.9 1.50 lbs.  Munich Malt Australia 1.038 6
2.6 0.50 lbs.  Brown Malt Great Britain 1.032 60

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Horizon Whole 14.20 75.9 60 min
1.00 oz.  Goldings - E.K. Plug 7.50 7.3 15 min
2.00 oz.  Goldings - E.K. Plug 4.75 0.0 Dry Hop


Extras
Amount Name Type Time
1.00 Oz  Irish Moss Fining 15 Min.(boil)


Yeast
White Labs WLP023 Burton Ale


Water Profile
Profile: Redwood City
Profile known for:   
Calcium(Ca): 18.0 ppm
Magnesium(Mg): 6.0 ppm
Sodium(Na): 18.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 73.6 ppm
pH: 9.00


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 19.00   
Water Qts: 19.00 Before Additional Infusions
Water Gal: 4.75 Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 60 Min
Mash-out Rest: 0 0 Min
Sparge: 170 10 Min

Total Mash Volume Gal: 6.27 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule




Generated with ProMash Brewing Software