All Grain English Barleywine homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Bairds Crystal Dunkel, Goldings Hops, Target Hops, Challenger Hops, First Gold Hops, Sovereign Hops, Wyeast London ESB Ale 1968 Homebrew Yeast, Epsom (2,0g)!!!, Gypsum (3,0g)!!!, Table Salt (0,5g)!!!, Calcium Chloride (1,0g)!!!, Irish Moss.
1.WYeast nach Haltbarkeit Stunden bis Tage vorher bei Raumtemperatur aktivieren
2.Salze zum Mash Wasser zugeben
3.Mash fuer 60 Minuten um 64-65?C (147-149F) Mash Volumen: 6 (gal)/22,71Liter, Wasser um 7C ueber 64,5C erhitzen (also 71,5?C) und warm halten
4.Spargin Wasser direkt aufsetzten und erhitzen!!! dauert ca 60min
5.Plattenkuehler und ersten Fermenter steril machen
6.Sparging mit 14 Liter Wasser 76?C (169F), auf 80C vorher erhitzen
7.Sparging beenden wenn 26,5l (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)
8.Wuerze kochen
9.Irish Moss 15 min bevor den Ende des Kochens dazuf?gen
10.Keine Fenster offen haben!!!
11.Aeration mit sterilem Mixer im gekuehlten Wasser erzeugen
12.Kulturroehrchen 10min kochen und dann zuerst Hefe rein bis fast voll (13ml)
13."Then we pitch yeast for at 17C (63F) before raising the temperature up to 20?C (68?F) for the main fermentation. Then it is lowered again."
14.in zweiten Fermenter umfuellen nach 7 Tagen
15.Heferest 8 Tage vor dem Abf?llen anzuechten mit 330ml (ca222g) Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergek?hlt wurde auf ca. 20?
16.Angezuechtete Hefe 3 Tage vor dem Abfuellen in den Fermenter geben
17.Vor den Abfuellen in sterilen Fermenter umfuellen
18.Im sterilen Fermenter 160g Malzextrakt hell/light zugeben, welches f?r 10min in 400ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?
{"RecipeId":11849,"RecipeTypeId":10,"OriginalRecipeId":3076,"UnitType":"m","IbuFormula":"b","CreatedBy":100743,"Name":"Barley Wine 3.0","Description":"","ImageUrlRoot":null,"StyleId":"17D","StyleName":"English Barleywine","BatchSize":19.7,"BoilSize":26.5,"BoilTime":90,"Efficiency":0.68,"DateCreated":"\/Date(1438282103487)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0968291013292293,"Fg":1.0300170214120612,"Srm":20.434489269633158,"Ibu":34.809107501916934,"BgGu":0.3594901431911699,"Abv":8.6187583093147069,"Calories":343,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"90","Amt":"8.3","Ppg":"37","L":"3","Use":"Mash","Id":"53850","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"1"},{"Per":"10","Amt":"0.88","Ppg":"33","L":"91","Use":"Mash","Id":"54222","IngId":"1160","Name":"Bairds Crystal Dunkel","CustomName":"","Rank":"2"}],"Hops":[{"Amt":"40","Type":"Leaf","Use":"Boil","Min":"90","Day":"0","AA":"5","Ibu":"20.5619278548966","Id":"53437","IngId":"14","Name":"Goldings","CustomName":"","Rank":"1"},{"Amt":"6","Type":"Pellet","Use":"Boil","Min":"90","Day":"0","AA":"8.8","Ibu":"5.97118384906197","Id":"53438","IngId":"47","Name":"Target ","CustomName":"","Rank":"2"},{"Amt":"11","Type":"Leaf","Use":"Boil","Min":"15","Day":"0","AA":"5","Ibu":"2.62292632242458","Id":"53439","IngId":"14","Name":"Goldings","CustomName":"","Rank":"3"},{"Amt":"6","Type":"Pellet","Use":"Boil","Min":"8","Day":"0","AA":"6","Ibu":"1.14623844210199","Id":"53440","IngId":"38","Name":"Challenger ","CustomName":"","Rank":"4"},{"Amt":"5","Type":"Pellet","Use":"Boil","Min":"5","Day":"0","AA":"8.4","Ibu":"0.885180050009927","Id":"53442","IngId":"40","Name":"First Gold ","CustomName":"","Rank":"5"},{"Amt":"31","Type":"Pellet","Use":"Boil","Min":"3","Day":"0","AA":"6.1","Ibu":"2.48618732405395","Id":"53441","IngId":"270","Name":"Sovereign","CustomName":"","Rank":"6"},{"Amt":"19","Type":"Leaf","Use":"Boil","Min":"3","Day":"0","AA":"5","Ibu":"1.13546365936794","Id":"53443","IngId":"14","Name":"Goldings","CustomName":"","Rank":"7"}],"Yeasts":[{"Atten":"0.69","Id":"15569","IngId":"234","Name":"Wyeast London ESB Ale 1968","CustomName":"","Rank":"1"}],"Others":[{"Amt":"2","Unit":"each","Use":"Mash","Id":"9390","IngId":"525","Name":"Epsom (2,0g)!!!","CustomName":"","Rank":"1"},{"Amt":"3","Unit":"each","Use":"Mash","Id":"9391","IngId":"526","Name":"Gypsum (3,0g)!!!","CustomName":"","Rank":"2"},{"Amt":"0.5","Unit":"each","Use":"Mash","Id":"9392","IngId":"527","Name":"Table Salt (0,5g)!!!","CustomName":"","Rank":"3"},{"Amt":"2","Unit":"each","Use":"Mash","Id":"9393","IngId":"528","Name":"Calcium Chloride (1,0g)!!!","CustomName":"","Rank":"4"},{"Amt":"10","Unit":"each","Use":"Boil","Id":"10364","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"5"}],"MashSteps":[],"Steps":[{"Id":"16845","Rank":"1","Text":"WYeast nach Haltbarkeit Stunden bis Tage vorher bei Raumtemperatur aktivieren"},{"Id":"16846","Rank":"2","Text":"Salze zum Mash Wasser zugeben"},{"Id":"16847","Rank":"3","Text":"Mash fuer 60 Minuten um 64-65?C (147-149F) Mash Volumen: 6 (gal)/22,71Liter, Wasser um 7C ueber 64,5C erhitzen (also 71,5?C) und warm halten"},{"Id":"16848","Rank":"4","Text":"Spargin Wasser direkt aufsetzten und erhitzen!!! dauert ca 60min"},{"Id":"16849","Rank":"5","Text":"Plattenkuehler und ersten Fermenter steril machen"},{"Id":"16850","Rank":"6","Text":"Sparging mit 14 Liter Wasser 76?C (169F), auf 80C vorher erhitzen"},{"Id":"16851","Rank":"7","Text":"Sparging beenden wenn 26,5l (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)"},{"Id":"16853","Rank":"8","Text":"Wuerze kochen"},{"Id":"16854","Rank":"9","Text":"Irish Moss 15 min bevor den Ende des Kochens dazuf?gen"},{"Id":"16855","Rank":"10","Text":"Keine Fenster offen haben!!!"},{"Id":"16856","Rank":"11","Text":"Aeration mit sterilem Mixer im gekuehlten Wasser erzeugen"},{"Id":"16857","Rank":"12","Text":"Kulturroehrchen 10min kochen und dann zuerst Hefe rein bis fast voll (13ml)"},{"Id":"16858","Rank":"13","Text":"\"Then we pitch yeast for at 17C (63F) before raising the temperature up to 20?C (68?F) for the main fermentation. Then it is lowered again.\""},{"Id":"16859","Rank":"14","Text":"in zweiten Fermenter umfuellen nach 7 Tagen"},{"Id":"16860","Rank":"15","Text":"Heferest 8 Tage vor dem Abf?llen anzuechten mit 330ml (ca222g) Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergek?hlt wurde auf ca. 20?"},{"Id":"16861","Rank":"16","Text":"Angezuechtete Hefe 3 Tage vor dem Abfuellen in den Fermenter geben"},{"Id":"16862","Rank":"17","Text":"Vor den Abfuellen in sterilen Fermenter umfuellen"},{"Id":"16863","Rank":"18","Text":"Im sterilen Fermenter 160g Malzextrakt hell/light zugeben, welches f?r 10min in 400ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?"},{"Id":"16864","Rank":"19","Text":"Abfuellen 7 Wochen nach Brautag"}]}
https://brewgr.com/Media/img/mug/20_d.jpg
https://brewgr.com/Media/img/mug/20_t.jpg
