Big barleywine for long term barrel ageing.
WATER:
23 litres Ashbeck water
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
Baking Soda – None
MASH:
Strike Volume – 11.5 litres Ashbeck water per mash
Crisp Chevalier Heritage Malt (EBC 7) – 3500g
Simpsons Premium English Caramalt (EBC 60) – 110g
Weyermann Acidulated Malt – 80g (pH 5.55 Brewers Friend)
Rice Hulls – 400g
Dough in @ 64°C
Mash @ 63°C for 90 minutes
SPARGE:
3 litres RO water per mash
BOIL:
Boil off water: 6.2 litres RO water
Time – 385 minutes
Anti Foam – 1.12g
Galaxy (18.6 AA) – 33g / 10 minutes
Finings & yeast nutrient / 10 minutes
FERMENTING:
Yeast – 3x Nottingham
Temp – Fermentation fridge @ 18°C for 48 hours then rising to 22°C over a week (see brewing notes)
DRY HOPPING:
None
IBU: (40.93) 88.62
EBC: 19.38
PRE-BOIL VOLUME: 30.5 litres
AIR PRESSURE: 986 mbar
TARGET PACKAGED VOLUME: 6 litres
TARGET KETTLE / POST BOIL VOLUME: 7.1 litres
TARGET FERMENTER VOLUME: 7 litres
EFFICIENCY: (85%) 86%
OG: (1.133) 1.134
FG: (1.042) 1.031
ATTENUATION: (66%) 76%
ABV: (13.3%) 16%
MASH NOTES:
BOIL NOTES:
FERMENTATION NOTES: Attenuation was a lot better than predicted. Unfortunately this increased the IBUs.
TASTING NOTES: