Balefire Barleywine
A ProMash Recipe Report
BJCP Style and Style Guidelines
|
19-C Strong Ale, American Barleywine
Min OG:
|
1.080
|
Max OG:
|
1.144
|
|
Min IBU:
|
50
|
Max IBU:
|
100
|
|
Min Clr:
|
10
|
Max Clr:
|
19
|
Color in SRM, Lovibond
|
Batch Size (Gal):
|
5.00
|
Wort Size (Gal):
|
5.00
|
Total Grain (Lbs):
|
27.00
|
|
|
Anticipated OG:
|
1.144
|
Plato:
|
33.13
|
Anticipated SRM:
|
21.7
|
|
|
Anticipated IBU:
|
140.4
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
Wort Boil Time:
|
70
|
Minutes
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
Pre-Boil Wort Size:
|
6.06
|
Gal
|
|
Pre-Boil Gravity:
|
1.119
|
SG
|
27.87 Plato
|
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: Garetz
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
74.1
|
20.00 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
16.7
|
4.50 lbs.
|
Munich Malt(2-row)
|
America
|
1.035
|
6
|
6.5
|
1.75 lbs.
|
CaraMunich 80
|
France
|
1.034
|
80
|
2.8
|
0.75 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
Potential represented as SG per pound per gallon.
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
2.00 oz.
|
Columbus
|
Whole
|
15.00
|
61.1
|
60 min
|
3.00 oz.
|
Chinook
|
Whole
|
13.00
|
79.4
|
60 min
|
1.00 oz.
|
Centennial
|
Whole
|
10.50
|
0.0
|
2 min
|
Amount
|
Name
|
Type
|
Time
|
0.10 Oz
|
Irish Moss
|
Fining
|
15 Min.(boil)
|
WYeast 1056 Amercan Ale/Chico
Profile:
|
|
Profile known for:
|
|
Calcium(Ca):
|
0.0 ppm
|
Magnesium(Mg):
|
0.0 ppm
|
Sodium(Na):
|
0.0 ppm
|
Sulfate(SO4):
|
0.0 ppm
|
Chloride(Cl):
|
0.0 ppm
|
biCarbonate(HCO3):
|
0.0 ppm
|
pH:
|
0.00
|
Mash Type:
|
Single Step
|
|
Grain Lbs:
|
27.00
|
|
Water Qts:
|
35.10
|
Before Additional Infusions
|
Water Gal:
|
8.77
|
Before Additional Infusions
|
Qts Water Per Lbs Grain:
|
1.30
|
Before Additional Infusions
|
Rest
|
Temp
|
Time
|
Saccharification Rest:
|
154
|
60 Min
|
Mash-out Rest:
|
0
|
0 Min
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 10.94 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Add one package of Nottingham at bottling, age well.
|
Generated with ProMash Brewing Software |