All Grain English Barleywine homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Caramel/Crystal 60 - US, Red X, Goldings Hops, Target Hops, Challenger Hops, Sovereign Hops, First Gold Hops, Wyeast London ESB Ale 1968 Homebrew Yeast, Epsom (2,0g)!!!, Gypsum (3,0g)!!!, Table Salt (0,5g)!!!, Calcium Chloride (1,0g)!!!, Irish Moss (1,3 tbsp).
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 (147-149?F) Mash Volumen: 6 (gal)/22,71Liter, Wasser um 7°C über 64,5°C erhitzen (also 71,5°C) und warm halten
4.Spargin Wasser direkt aufsetzten und erhitzen!!! dauert ca 60min
5.Plattenk?hler und ersten Fermenter steril machen
6.Sparging mit 20 Liter Wasser 76?C (169?F), auf 80?C vorher erhitzen
7.Sparging beenden wenn 26,5l (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)
8.Schaum absch?pfen zur H?lfte
9.W?rze kochen
10.Irish Moss 15 min bevor den Ende des Kochens dazuf?gen
11.Keine Fenster offen haben!!!
12.Aeration mit sterilem Mixer im gek?hlten Wasser erzeugen
13.Kulturr?hrchen 10min kochen und dann zuerst Hefe rein bis fast voll (13ml)
14."Then we pitch yeast for at 17?C (63?F) before raising the temperature up to 20?C (68?F) for the main fermentation. Then it is lowered again."
15.in zweiten Fermenter umf?llen nach 7 Tagen
16.Heferest 8 Tage vor dem Abf?llen anz?chten mit 330ml Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergek?hlt wurde auf ca. 20?
17.Angez?chtete Hefe 3 Tage vor dem Abf?llen in den Fermenter geben
18.Vor den Abf?llen in sterilen Fermenter umf?llen
19.Im sterilen Fermenter 300ml (mal sehen wie Choco Banana, sonst 330ml) Malzextrakt hell/light zugeben, welches f?r 10min in 460ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?
{"RecipeId":3076,"RecipeTypeId":10,"OriginalRecipeId":2885,"UnitType":"m","IbuFormula":"b","CreatedBy":100743,"Name":"Barley Wine 2.1","Description":"","ImageUrlRoot":null,"StyleId":"17D","StyleName":"English Barleywine","BatchSize":19.7,"BoilSize":26.5,"BoilTime":90,"Efficiency":0.68,"DateCreated":"\/Date(1401723032847)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.095074804824514,"Fg":1.0294731894955993,"Srm":16.128281079459391,"Ibu":41.561414295335638,"BgGu":0.43714435566865845,"Abv":8.4626083774299943,"Calories":336,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"89","Amt":"8","Ppg":"37","L":"3","Use":"Mash","Id":"15128","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"1"},{"Per":"6","Amt":"0.55","Ppg":"35","L":"70","Use":"Mash","Id":"15129","IngId":"42","Name":"Caramel/Crystal 60 - US","CustomName":"","Rank":"2"},{"Per":"4","Amt":"0.4","Ppg":"37","L":"30","Use":"Mash","Id":"15130","IngId":"645","Name":"Red X","CustomName":"","Rank":"3"}],"Hops":[{"Amt":"36","Type":"Leaf","Use":"Boil","Min":"90","Day":"0","AA":"6.9","Ibu":"25.8389934885281","Id":"13850","IngId":"14","Name":"Goldings","CustomName":"","Rank":"1"},{"Amt":"4.8","Type":"Pellet","Use":"Boil","Min":"90","Day":"0","AA":"11.4","Ibu":"6.26127494388681","Id":"13851","IngId":"47","Name":"Target ","CustomName":"","Rank":"2"},{"Amt":"8","Type":"Leaf","Use":"Boil","Min":"17","Day":"0","AA":"6.9","Ibu":"2.91258724129944","Id":"13852","IngId":"14","Name":"Goldings","CustomName":"","Rank":"3"},{"Amt":"4.5","Type":"Pellet","Use":"Boil","Min":"8","Day":"0","AA":"8.1","Ibu":"1.17424891369553","Id":"13854","IngId":"38","Name":"Challenger ","CustomName":"","Rank":"4"},{"Amt":"26","Type":"Pellet","Use":"Boil","Min":"5","Day":"0","AA":"6.3","Ibu":"3.49290191267234","Id":"13853","IngId":"270","Name":"Sovereign","CustomName":"","Rank":"5"},{"Amt":"5","Type":"Pellet","Use":"Boil","Min":"5","Day":"0","AA":"8.6","Ibu":"0.916940062545241","Id":"13855","IngId":"40","Name":"First Gold ","CustomName":"","Rank":"6"},{"Amt":"17","Type":"Leaf","Use":"Boil","Min":"2","Day":"0","AA":"6.9","Ibu":"0.96446773270815","Id":"13856","IngId":"14","Name":"Goldings","CustomName":"","Rank":"7"}],"Yeasts":[{"Atten":"0.69","Id":"3983","IngId":"234","Name":"Wyeast London ESB Ale 1968","CustomName":"","Rank":"1"}],"Others":[{"Amt":"2","Unit":"each","Use":"Mash","Id":"2717","IngId":"525","Name":"Epsom (2,0g)!!!","CustomName":"","Rank":"1"},{"Amt":"3","Unit":"each","Use":"Mash","Id":"2718","IngId":"526","Name":"Gypsum (3,0g)!!!","CustomName":"","Rank":"2"},{"Amt":"0.5","Unit":"each","Use":"Mash","Id":"2719","IngId":"527","Name":"Table Salt (0,5g)!!!","CustomName":"","Rank":"3"},{"Amt":"1","Unit":"each","Use":"Mash","Id":"2720","IngId":"528","Name":"Calcium Chloride (1,0g)!!!","CustomName":"","Rank":"4"},{"Amt":"1.3","Unit":"each","Use":"Boil","Id":"2721","IngId":"524","Name":"Irish Moss (1,3 tbsp)","CustomName":"","Rank":"5"}],"MashSteps":[],"Steps":[{"Id":"4979","Rank":"1","Text":"WYeast nach Haltbarkeit Stunden bis Tage vorher bei Raumtemperatur aktivieren"},{"Id":"4980","Rank":"2","Text":"Salze zum Mash Wasser zugeben"},{"Id":"4981","Rank":"3","Text":"Mash fuer 60 Minuten um 64-65?C (147-149?F) Mash Volumen: 6 (gal)/22,71Liter, Wasser um 7°C über 64,5°C erhitzen (also 71,5°C) und warm halten"},{"Id":"4982","Rank":"4","Text":"Spargin Wasser direkt aufsetzten und erhitzen!!! dauert ca 60min"},{"Id":"4983","Rank":"5","Text":"Plattenk?hler und ersten Fermenter steril machen"},{"Id":"4984","Rank":"6","Text":"Sparging mit 20 Liter Wasser 76?C (169?F), auf 80?C vorher erhitzen"},{"Id":"4985","Rank":"7","Text":"Sparging beenden wenn 26,5l (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)"},{"Id":"4986","Rank":"8","Text":"Schaum absch?pfen zur H?lfte"},{"Id":"4987","Rank":"9","Text":"W?rze kochen"},{"Id":"4988","Rank":"10","Text":"Irish Moss 15 min bevor den Ende des Kochens dazuf?gen"},{"Id":"4989","Rank":"11","Text":"Keine Fenster offen haben!!!"},{"Id":"4990","Rank":"12","Text":"Aeration mit sterilem Mixer im gek?hlten Wasser erzeugen"},{"Id":"4991","Rank":"13","Text":"Kulturr?hrchen 10min kochen und dann zuerst Hefe rein bis fast voll (13ml)"},{"Id":"4992","Rank":"14","Text":"\"Then we pitch yeast for at 17?C (63?F) before raising the temperature up to 20?C (68?F) for the main fermentation. Then it is lowered again.\""},{"Id":"4993","Rank":"15","Text":"in zweiten Fermenter umf?llen nach 7 Tagen"},{"Id":"4994","Rank":"16","Text":"Heferest 8 Tage vor dem Abf?llen anz?chten mit 330ml Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergek?hlt wurde auf ca. 20?"},{"Id":"4995","Rank":"17","Text":"Angez?chtete Hefe 3 Tage vor dem Abf?llen in den Fermenter geben"},{"Id":"4996","Rank":"18","Text":"Vor den Abf?llen in sterilen Fermenter umf?llen"},{"Id":"4997","Rank":"19","Text":"Im sterilen Fermenter 300ml (mal sehen wie Choco Banana, sonst 330ml) Malzextrakt hell/light zugeben, welches f?r 10min in 460ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?"},{"Id":"4998","Rank":"20","Text":"Abf?llen nach 7 Wochen"}]}
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