Jomebrew Barleywine 04/30/2016
American Barleywine

 

Type: All Grain

 Date: 4/30/2016

Batch Size: 3.00 gal

 Brewer: Joe
Boil Size: 4.78 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 5.5 batch on 13.5 Gal Kettle and 10Gallon Igloo Cooler
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
11.00 lb Pale Malt Golden Promise (2.0 SRM) Grain 91.67 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
0.25 lb Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2.08 %
1.00 oz Magnum [12.00 %] (90 min) Hops 44.4 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 9.5 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (15 min) Hops 24.3 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) [Starter 2000 ml] Yeast-Ale
0.50 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
0.25 oz Chinook [13.00 %] (Dry Hop 5 days) Hops -
0.25 oz Simcoe [13.00 %] (Dry Hop 5 days) Hops -

 

Beer Profile

Est Original Gravity: 1.101 SG

 Measured Original Gravity: 1.102 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 10.20 % Actual Alcohol by Vol: 10.64 %
Bitterness: 94.7 IBU Calories: 479 cal/pint
Est Color: 16.2 SRM Color:
Color
 

Mash Profile
Mash Name: BIAB, Full Body Total Grain Weight: 12.00 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH
 

BIAB, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.26 qt of water at 166.4 F 156.0 F
10 min Mash Out Heat to 168.0 F over 7 min 168.0 F

 
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 2.3 oz Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

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