English Barleywine Recipe - Barley Wine 5.1 auch sweet and sour

{"RecipeId":83201,"RecipeTypeId":10,"OriginalRecipeId":32966,"UnitType":"m","IbuFormula":"b","CreatedBy":100743,"Name":"Barley Wine 5.1 auch sweet and sour","Description":"","ImageUrlRoot":null,"StyleId":"17D","StyleName":"English Barleywine","BatchSize":19.7,"BoilSize":26.5,"BoilTime":90,"Efficiency":0.53,"DateCreated":"\/Date(1588356279517)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0986894723642211,"Fg":1.0305937364329085,"Srm":15.106779823705383,"Ibu":38.3101929337216,"BgGu":0.38818925682705935,"Abv":8.7843499351393213,"Calories":351,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"93","Amt":"11","Ppg":"37","L":"4","Use":"Mash","Id":"442828","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"2"},{"Per":"7","Amt":"0.88","Ppg":"37","L":"27","Use":"Mash","Id":"442847","IngId":"28","Name":"Melanoidin Malt - US","CustomName":"","Rank":"2"}],"Hops":[{"Amt":"59","Type":"Pellet","Use":"Boil","Min":"90","Day":"0","AA":"4","Ibu":"26.3597069717647","Id":"468332","IngId":"14","Name":"Goldings","CustomName":"","Rank":"1"},{"Amt":"13","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"4","Ibu":"2.69414822269607","Id":"468333","IngId":"14","Name":"Goldings","CustomName":"","Rank":"2"},{"Amt":"8","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"8.2","Ibu":"3.39877160401658","Id":"468334","IngId":"40","Name":"First Gold ","CustomName":"","Rank":"3"},{"Amt":"36","Type":"Pellet","Use":"Boil","Min":"3","Day":"0","AA":"8.2","Ibu":"3.83319335651543","Id":"468335","IngId":"40","Name":"First Gold ","CustomName":"","Rank":"4"},{"Amt":"17","Type":"Pellet","Use":"Boil","Min":"3","Day":"0","AA":"4.7","Ibu":"1.03750728043897","Id":"468336","IngId":"270","Name":"Sovereign","CustomName":"","Rank":"5"},{"Amt":"19","Type":"Pellet","Use":"Boil","Min":"3","Day":"0","AA":"4","Ibu":"0.98686549828988","Id":"468337","IngId":"14","Name":"Goldings","CustomName":"","Rank":"6"}],"Yeasts":[{"Atten":"0.69","Id":"123021","IngId":"234","Name":"Wyeast London ESB Ale 1968","CustomName":"","Rank":"1"}],"Others":[{"Amt":"2","Unit":"each","Use":"Mash","Id":"82517","IngId":"525","Name":"Epsom (2,0g)!!!","CustomName":"","Rank":"2"},{"Amt":"3","Unit":"each","Use":"Mash","Id":"82518","IngId":"526","Name":"Gypsum (3,0g)!!!","CustomName":"","Rank":"4"},{"Amt":"0.5","Unit":"each","Use":"Mash","Id":"82519","IngId":"527","Name":"Table Salt (0,5g)!!!","CustomName":"","Rank":"6"},{"Amt":"1","Unit":"each","Use":"Mash","Id":"82520","IngId":"528","Name":"Calcium Chloride (1,0g)!!!","CustomName":"","Rank":"8"},{"Amt":"10","Unit":"each","Use":"Boil","Id":"82521","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"10"}],"MashSteps":[],"Steps":[{"Id":"138596","Rank":"1","Text":"WYeast nach Haltbarkeit Stunden bis Tage vorher bei Raumtemperatur aktivieren"},{"Id":"138597","Rank":"2","Text":"Salze zum Mash Wasser zugeben"},{"Id":"138598","Rank":"3","Text":"Malz nach und nach mit Wasser mischen, so dass keine Luftblasen!"},{"Id":"138599","Rank":"4","Text":"Mash fuer 90 Minuten um 69C Mash Volumen: 6 (gal)/22,71Liter, Wasser um 7C ?ber 69C erhitzen (also 76C) und warm halten. F?llt dann von 69 -auf 66 mit einmal aufmachen und r?hren"},{"Id":"138600","Rank":"5","Text":"Nach 45min r?hren, Nach 90min Jodprobe, wenn nicht fertig, dann 10min drauf!!"},{"Id":"138601","Rank":"6","Text":"Spargin Wasser direkt aufsetzten und erhitzen!!! dauert ca 60min"},{"Id":"138602","Rank":"7","Text":"Plattenkuehler und ersten Fermenter steril machen"},{"Id":"138603","Rank":"8","Text":"recirculating bis clear!!!"},{"Id":"138604","Rank":"9","Text":"Sparging mit 14 Liter Wasser bei 79C , auf 83C hochheizen"},{"Id":"138605","Rank":"10","Text":"Sparging beenden wenn 26,5l (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)"},{"Id":"138606","Rank":"11","Text":"Wuerze kochen Und dann hopfen dazu"},{"Id":"143828","Rank":"12","Text":"190g getr. Bio Aprikosen und 250g getr. und gewaschene Erdbeeren für 25min boil in Hälfte des sauren Bieres)"},{"Id":"138607","Rank":"13","Text":"Irish Moss 15 min bevor den Ende des Kochens dazuf?gen"},{"Id":"138608","Rank":"14","Text":"Keine Fenster offen haben!!!"},{"Id":"138609","Rank":"15","Text":"Hopfens?ckchen raus und Aeration mit sterilem Mixer im gekuehlten Wasser erzeugen"},{"Id":"138610","Rank":"16","Text":"Erst Mixer, dann Hefe rein und mit Kelle durchmengen"},{"Id":"138611","Rank":"17","Text":"OG bei 20C messen, 1103? war 1082 weil efficiency 68% statt in echt 55% und 19,7 statt 20L"},{"Id":"138612","Rank":"18","Text":"Kulturroehrchen 10min kochen und dann zuerst Hefe rein bis fast voll (13ml)"},{"Id":"138613","Rank":"19","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":"138614","Rank":"20","Text":"in zweiten Fermenter umfuellen nach 7 Tagen"},{"Id":"138615","Rank":"21","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":"138616","Rank":"22","Text":"Angezuechtete Hefe 3 Tage vor dem Abfuellen in den Fermenter geben"},{"Id":"138617","Rank":"23","Text":"Vor den Abfuellen in sterilen Fermenter umfuellen"},{"Id":"138618","Rank":"24","Text":"Im sterilen Fermenter 42,5g Malzextrakt hell/light (für jede Hälfte für 1,9g CO2) zugeben, welches f?r 10min in jeweils 200ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?"},{"Id":"138619","Rank":"25","Text":"Abfuellen 7 Wochen nach Brautag fg 1031 erreicht!!!"},{"Id":"138620","Rank":"26","Text":"Nach 2 Wochen und 2 Tagen 1030 erreicht und kein Blubbern mehr...?"}]}