2003-03-21 Roy's Barleywine
A ProMash Brewing Session Report
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Brewing Date:
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Friday March 21, 2003
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Head Brewer:
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Roy Roberts
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Asst Brewer:
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Recipe:
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Roy's Barleywine
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BJCP Style and Style Guidelines
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12-A Barleywine & Imperial Stout, English-style Barleywine
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Min OG:
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1.080
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Max OG:
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1.120
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Min IBU:
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50
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Max IBU:
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100
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Min Clr:
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10
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Max Clr:
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22
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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18.00
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Anticipated OG:
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1.110
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Plato:
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26.00
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Anticipated SRM:
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12.1
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Anticipated IBU:
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71.3
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.114
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Plato:
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26.78
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Actual FG:
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1.031
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Plato:
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7.80
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Alc by Weight:
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8.55
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by Volume:
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11.14
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From Measured Gravities.
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ADF:
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70.9
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RDF:
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60.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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76 %
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Anticipated Points From Mash:
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73.50
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Actual Points From Mash:
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79.94
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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 %
Additional Utilization Used For First Wort Hops: -10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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55.6
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10.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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11.1
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2.00 lbs.
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Aromatic Malt (DWC)
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Belgium
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1.036
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22
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11.1
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2.00 lbs.
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Cane Sugar
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1.047
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0
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11.1
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2.00 lbs.
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Muntons DME - Light
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England
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1.046
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5
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5.6
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1.00 lbs.
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Crystal 20L
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America
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1.035
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20
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5.6
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1.00 lbs.
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Wheat Malt
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America
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1.038
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Northern Brwr - F'hops 2002
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Whole
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8.20
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25.4
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First WH
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1.00 oz.
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Perle - Freshops 2001
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Whole
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9.63
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29.8
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First WH
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1.00 oz.
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Fuggle - Freshops 2002
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Whole
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5.20
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16.1
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First WH
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1.00 oz.
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Goldings - E.K.
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Pellet
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5.80
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0.0
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Dry Hop
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Mash Name:
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Twostep_60_70
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Total Grain Lbs:
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14.00
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Total Water Qts:
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16.00
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Before Additional Infusions
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Total Water Gal:
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4.00
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Beta Amylase
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1
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45
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144
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142
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Infuse
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155
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16.00
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1.14
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Alpha Amylase
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2
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15
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165
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165
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Infuse
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211
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9.40
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1.81
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Mashout
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15
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10
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170
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170
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Direct
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Total Water Qts:
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25.40
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After Additional Infusions
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Total Water Gal:
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6.35
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After Additional Infusions
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Total Mash Volume Gal:
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7.47
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Pitched From:
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Slurry
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Amount Pitched:
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0 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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7
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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20
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Secondary Temperature:
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70 degrees F
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Original Gravity:
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1.114 SG
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26.78
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Plato
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Finishing Gravity:
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1.031 SG
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7.80
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Thursday April 17, 2003
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Desired Carbonation Level:
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2.30 Volumes CO2
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Fermentation Temperature:
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73 F
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Amount In Bottles:
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4.50 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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3.62 Oz
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Amount of Liquid Added:
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0.14 Gal
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very slow runoff - maybe compaction?
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pitched onto entire cake from Scottish Ale made previously - much foaming from the top and some temperatute fluctuations as I took countermeasures
after about a week in the secondary, added 1 oz EKG pellets on 4/4/03
bottled on 4/17 adding ~3g dry yeast (Safale S-04)
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Flat and sweet in late August 2003, otherwise decent
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