Dodo Gerstewijn
American Barleywine

 

Type: All Grain

 Date: 10/9/2010

Batch Size: 30.30 L

 Brewer: Jurgen
Boil Size: 37.00 L Asst Brewer: Fred
Boil Time: 180 min Equipment: Keg kettle & Igloo Cubes
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 60.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.50 kg Vienna Malt (6.9 EBC) Grain 51.28 %
6.37 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 43.59 %
0.75 kg Aromatic Malt (150.0 EBC) Grain 5.13 %
200.00 gm Cascade [4.00 %] (180 min) Hops 71.3 IBU
225.00 gm Cascade [4.00 %] (Dry Hop 3 days) Hops -
100.00 gm Cascade [4.00 %] (10 min) Hops 7.1 IBU
3.17 gm Irish Moss (Boil 10.0 min) Misc
2 Pkgs American Ale (Safale #S-05) Yeast-Ale
2 Pkgs British Ale (Safale #S-04) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.087 SG

 Measured Original Gravity: 1.088 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 8.75 % Actual Alcohol by Vol: 8.52 %
Bitterness: 78.4 IBU Calories: 865 cal/l
Est Color: 27.8 EBC Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 14.62 kg
Sparge Water: 8.33 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
120 min Saccharification Add 44.32 L of water at 73.7 C 68.0 C

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.7
Pressure/Weight: 205.7 gm Carbonation Used: -
Keg/Bottling Temperature: 15.0 C Age for: 42.0 days
Storage Temperature: 15.0 C  
 

Notes
The hops were frozen right after picking and estimated to contain 80% water. So instead of the listed grams I acutally added five times as much. The same holds for the cold hopped. they were a mixture of home grown Cascade and Saaz (50/50).
3 liter Maisch tossed of the 55 liter in the maisch tun. Then transfered the Maisch to the boiling ketel en heated from the 55 to 68. Parts were already 78C. Lunch time was for saccharification at 68.
Pitched with 2 yeasts; S04( Wyeast 1099 Whitbread) for 10.8 liters & S-05 for 19.5 liters. Pitched at 26.5 C and let stand to cool.
Fermentation done with hystery set to 18-19 for heater.
Dag 2: prima gisting.
Dag 3: S04 uitgegist bijna en 3 g/liter (15 g nat) dry hop toegevoegd. Even in de oven van 70C ontdooid en op gewarmed.
Dag 4: S04 12.4 Brix en de S05 11.4 Brix De S04 veel boter & alcohol, de S05 zeer alcoholisch & hoppig
Dag 5: Nog steeds aan het bubbelen. S04 1 per 3' en de S05 1 per 20'
Dry hops added after primary fermentation was settled.
1.073 37 liter teruggekookt naar 1.088 30.3 liter. Draining slowly from boilkettle went very well.
Aired with diptubes for 6 hours.
FG S04/S05: 1.022/1.023 bij 13 graden gemeten (geen correctie nodig hydrometer is op 15C geijkt).
Met 7 g suiker / liter (210 g) geflesd. Maar wel uitgegaan van 10.8 en 19.5 totaal 30.3 liter. Manometer geeft aan op 7 nov dat de nagisting al op 2.4 bar bij 25 C staat.
Smaakt nog erg straf van hogere alcoholen en misschien wat stroeve tannines.

Created by Dodo