Overall, a good way to fine tune your equipment and create a sauna in your basement. It’s been fermenting for a week on Hornidal; still active. Make sure to use a blow off!
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.2 gal |
240 min |
73.5 IBUs |
12.6 SRM |
1.092 |
1.022 |
9.5 % |
|
Actuals |
1.097 |
1.024 |
9.9 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| English Barleywine |
17 D |
1.08 - 1.12 |
1.018 - 1.03 |
35 - 70 |
8 - 22 |
1.6 - 2.6 |
8 - 12 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
16 lbs |
88.89 |
| Brown Malt |
1 lbs |
5.56 |
| Oats, Golden Naked (Simpsons) |
1 lbs |
5.56 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Challenger |
3 oz |
70 min |
Boil |
Pellet |
7.5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
1.00 Items |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Burton Ale (WLP023) |
White Labs |
72% |
68°F - 73°F |
Mash
| Step |
Temperature |
Time |
| Saccharification |
150°F |
60 min |
| Mash Out |
168°F |
10 min |
