Barleywine is life. Double mashed and boiled for 4 hours.
TARGET PACKAGED VOLUME: 8 litres
MASH:
Strike Volume – 10 litres Ashbeck Water, 1.5 litres RO water per mash
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
Crisp Chevalier Heritage Malt (EBC 7) – 1800g (First mash)
Crisp Finest Maris Otter (EBC 6) – 1800g (Second mash)
Rice Hulls – 200g per mash
Dough in @ 63°C
Mash @ 63°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
1.5 litres RO water at 78°C per mash
BOIL:
Time – 240 minutes (33l pot, Buffalo level 10)
Krush (13.1 AA) – 25g / 10 minutes
1x Promix finings and yeast nutrient
FERMENTING:
Yeast – 3x Lallemand Nottingham
Temp – Fermentation fridge @ 18°C for 48 hours then rising to 22°C over a week (see brewing notes)
DRY HOPPING:
None
EFFICIENCY: (77%) 72% @ 24 hours
OG: 1.094
FG: 1.025 @ 24 hours
ATTENUATION:
ABV:
BREWING NOTES: Mashed in 1.8kg of grain and 200g rice hulls, mixed well with the drill paddle and fitted the BAC Brewing increase disc to the Braumeister 10. Both mashes went perfectly with freely flowing wort. 4 hour boil in the 33 litre pot at power level 10 took it down to around 7.5 litres so it was topped up with 1.5 litres to correct the volume and OG. After just 48 hours gravity was already down to 1.025 and airlock activity had stopped.
TASTING NOTES: