All Grain English Barleywine homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Caramel/Crystal 60 - US, Lyle´s Golden Syrup, Goldings Hops, Target Hops, Sovereign Hops, Northdown Hops, First Gold Hops, White Labs English Ale WLP002 Homebrew Yeast, Irish Moss, Epsom Salts (3g)!!!, Gypsum (12,5g)!!!, Table Salt noniodenized (0,5g)!!!.
Fermentables
90% - Maris Otter Pale - UK
17.8125
37
3
Mash
5% - Caramel/Crystal 60 - US
1.0625
35
70
Mash
5% - Lyle´s Golden Syrup
1
36
0
Late
Hops
Goldings
1.78
Leaf
Boil
90 min(s)
5.4
27.8
Target
0.2
Pellet
Boil
90 min(s)
11.4
7.3
Sovereign
0.26
Pellet
Boil
90 min(s)
6.3
5.2
Sovereign
0.1
Pellet
Boil
5 min(s)
6.3
0.4
Goldings
0.38
Leaf
Boil
15 min(s)
5.4
2.8
Northdown
0.18
Pellet
Boil
5 min(s)
8
0.9
First Gold
0.8
Pellet
Boil
3 min(s)
8.6
2.5
Goldings
0.5
Leaf
Boil
3 min(s)
5.4
0.9
Yeast
White Labs English Ale WLP002
72%
Other Stuff
Irish Moss
1
tbsp
Boil
Epsom Salts (3g)!!!
3
each
Mash
Gypsum (12,5g)!!!
12.5
each
Mash
Table Salt noniodenized (0,5g)!!!
0.5
each
Mash
Mash Steps
No mash steps in this recipe
Special Instructions
1.Shake and warm the yeast to room temparature
2.Add salts in the mashwater
3.PH Messung wenn temp erreicht
4.mash for 60 minutes between 64-65C (147-149F) Mash/Strike Volume: 6 (gal), heat 7°C above 148° F, keep warm
5.Antisept 1/10 für 30min durch die Schläche und den first fermenter
6.sparge with 5 gal at 76 °C (169 °F), heat to 80°C before
7.Iod Probe
8.Stop Mash at 26,5l (7 Gallons)
9.Schaum abschöpfen zu 3/4
10.Measure Gravity 25min before boiling ends. Add Golden Syrup if necessary.
11.Add Irish Moss 15 min before boiling ends (with golding)
12.No Windows open, when cooling!
13.Take care of aeration!
14."""Then we pitch yeast for both coppers 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 umfüllen nach 12 Tagen
16.Regrow Yeast 8 days before bottling with Light Malt Extract like belowe
17.Add regrown yeast 3 days before bottling
18.Add 330 ml M&F Extra Light Dry Malt Extract that has been boiled for 10min in 510 ml of water before bottling
19.Abfüllen nach 7 Wochen 5 Tagen, FG nach 7 Wochen und 5 Tagen (gemessen ohne Malz Extract) 1015 (wohl zu lange in 2 Fermenter?)
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