lil' bit Kentucky Barleywine |
Type: All Grain | Date: 10/18/2003 |
Batch Size: 4.30 gal | Brewer: Fred Bonjour |
| Boil Size: 6.38 gal | Asst Brewer: |
| Boil Time: 120 min | Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal) |
| Taste Rating(out of 50): 39.0 | Brewhouse Efficiency: 56.00 |
Taste Notes: Honorable Mention Wood Conditioned Beers Michigan State Fair 2005
Club COC 1st Place award winner Sept 2004 |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 18.00 lb | Brewers Malt 2-Row (Briess) (1.8 SRM) | Grain | 69.57 % | | 2.50 lb | Caramel Malt - 20L (Briess) (20.0 SRM) | Grain | 9.66 % | | 2.25 lb | Carapils (Briess) (1.5 SRM) | Grain | 8.70 % | | 2.00 lb | Munich 10L Organic (Briess) (10.0 SRM) | Grain | 7.73 % | | 1.00 lb | Wheat - White Malt (Briess) (2.3 SRM) | Grain | 3.86 % | | 0.13 lb | Chocolate (Briess) (350.0 SRM) | Grain | 0.48 % | | 2.50 oz | Goldings, East Kent [4.75 %] (60 min) | Hops | 32.5 IBU | | 2.00 oz | Goldings, East Kent [4.75 %] (15 min) | Hops | 12.9 IBU | | 1.00 oz | Goldings, East Kent [4.75 %] (0 min) (Aroma Hop-Steep) | Hops | - | | 1 Pkgs | American Ale II (Wyeast Labs #1272) [Starter 125 ml] | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.123 SG | Measured Original Gravity: 1.124 SG |
| Est Final Gravity: 1.029 SG | Measured Final Gravity: 1.043 SG |
| Estimated Alcohol by Vol: 12.31 % | Actual Alcohol by Vol: 10.69 % |
| Bitterness: 45.5 IBU | Calories: 608 cal/pint |
| Est Color: 17.2 SRM | Color: |
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Mash Profile |
| Mash Name: Infusion 158 | Total Grain Weight: 25.88 lb |
| Sparge Water: 3.27 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Infusion 158| Step Time | Name | Description | Step Temp |
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| 90 min | Mash | Add 25.87 qt of water at 173.7 F | 158.0 F | |
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| Mash Notes: |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 3.2 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
Initial SG from mash was 1.091 corrected. Much lower than I expected. Boiled to correct.
1 Qt. Yeast Slurry from RMBC (WYEAST 1272 American Ale II
Day 8 (10/26) Racked to glass secondary SG 1.046 corrected 10.41ABV added 1/2 cup Burbon Oak chips (soaked in Makers Mark 5 weeks (since 9/22) (sinks to bottom)
(11/12) racked again (1 in of trub) added 1/2 cup of Burbon Oak chips (soaked in Makers Mark 7 weeks old (since 9/22) Added 1 oz Bourbon/gal. Bourbon soaking in oak since 9/22 (5 months) to add a touch more bourbon flavor. This will add .35%abv
2/29 bottled added yeast (1214) and 4oz oak conditioned Bourbon.
10/26/03 a strong beer, fairly neutral in flavor (prior to adding oak) 10/27 (hint of KY present)
11/12/03 SG 1.043 corrected 10.92ABV , 7 wks Needs to mature and round out. not enough KY, sank to bottom and was covered, added 1/2 cup more.
Using Makers Mark Bourbon soaked American Light Toast Oak (Started 9/22/03)
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