14. Santa John
English Barleywine

 

Type: All Grain

 Date: 05-03-2009

Batch Size: 23,00 L

 Brewer: Klaus Pedersen
Boil Size: 26,33 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: 49,50
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1,10 kg Amber Liquid Extract (24,6 EBC) Extract 9,91 %
5,00 kg Pale Malt, Maris Otter (5,9 EBC) Grain 45,05 %
1,50 kg Caramel/Crystal Malt - 60L (118,2 EBC) Grain 13,51 %
1,00 kg Wheat Malt, Ger (3,9 EBC) Grain 9,01 %
0,50 kg Acid Malt (5,9 EBC) Grain 4,50 %
0,50 kg Smoked Malt (17,7 EBC) Grain 4,50 %
0,10 kg Black (Patent) Malt (985,0 EBC) Grain 0,90 %
50,00 gm Goldings, East Kent [5,00 %] (60 min) Hops 18,7 IBU
30,00 gm Goldings, East Kent [5,00 %] (30 min) Hops 8,6 IBU
1,40 kg Cane (Beet) Sugar (0,0 EBC) Sugar 12,61 %
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1,094 SG

 Measured Original Gravity: 1,094 SG
Est Final Gravity: 1,025 SG Measured Final Gravity: 1,035 SG
Estimated Alcohol by Vol: 9,05 % Actual Alcohol by Vol: 7,74 %
Bitterness: 27,3 IBU Calories: 944 cal/l
Est Color: 51,0 EBC Color:
Color
 

Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 8,60 kg
Sparge Water: 0,00 L Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C TunTemperature: 22,2 C
Adjust Temp for Equipment: FALSE Mash PH: 5,4 PH
 

Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 16,15 L of water at 55,6 C 50,0 C
30 min Saccrification Add 14,35 L of water at 91,8 C 67,8 C
10 min Mash Out Add 12,56 L of water at 96,5 C 75,6 C

 
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2,4
Pressure/Weight: 130,3 gm Carbonation Used: -
Keg/Bottling Temperature: 15,6 C Age for: 28,0 days
Storage Temperature: 11,1 C  
 

Notes

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