English Barleywine Recipe - experimental english barleywine

{"RecipeId":36148,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":111350,"Name":"experimental english barleywine","Description":"","ImageUrlRoot":null,"StyleId":"17D","StyleName":"English Barleywine","BatchSize":2.5,"BoilSize":5,"BoilTime":90,"Efficiency":0.75,"DateCreated":"\/Date(1487646966153)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.114198,"Fg":1.0228396,"Srm":35.6853731264898,"Ibu":52.173710587499386,"BgGu":0.45687061583827543,"Abv":11.785233600000002,"Calories":407,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"73","Amt":"7.5","Ppg":"38","L":"3","Use":"Mash","Id":"183558","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"1"},{"Per":"20","Amt":"2","Ppg":"35","L":"20","Use":"Mash","Id":"183559","IngId":"25","Name":"Caramel/Crystal 20 - US","CustomName":"","Rank":"2"},{"Per":"2","Amt":"0.24","Ppg":"34","L":"508","Use":"Mash","Id":"183755","IngId":"507","Name":"Chocolate - UK","CustomName":"","Rank":"3"},{"Per":"5","Amt":"0.5","Ppg":"35","L":"130","Use":"Mash","Id":"183756","IngId":"47","Name":"CaraAroma - DE","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"6","Ibu":"25.6150458742457","Id":"192063","IngId":"37","Name":"Bramling Cross","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.8","Id":"51587","IngId":"128","Name":"Danstar Nottingham","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"57513","Rank":"1","Text":"BIAB over PID electric kettle, stepped mash at 110F for 15min, 136F for 15min, 154F until iodine test is positive and 170F for 20 min followed by squeezing wort from the mash"},{"Id":"57514","Rank":"2","Text":"Ferment at 75F til done, cold crash to 34F for 2 weeks, warm up to 70F, add rehydrated yeast and priming sugar to bottling bucket, bottle and store at 75F for 2 weeks, age in cold cellar minimum 6 months"}]}