Someone in chat pm'd my for my Munich Barleywine recipe but my browser crashed and I lost the email address and was too drunk to remember who it was. Anyway here it is. This recipe took a silver medal at the Big Beers, Belgians, and Barleywines Festival in Vail, Colorado two years ago. Mighty tasty stuff.
Bugeater Munich Barleywine
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 23.00
Anticipated OG: 1.101 Plato: 23.95
Anticipated SRM: 20.1
Anticipated IBU: 72.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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82.6 19.00 lbs. Munich Malt(light) America 1.033 10
8.7 2.00 lbs. Oat Malt Great Britan 1.033 4
2.2 0.50 lbs. CaraMunich 60 France 1.034 60
2.2 0.50 lbs. CaraVienne Malt Belgium 1.034 22
4.3 1.00 lbs. Turbinado Sugar Generic 1.046 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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2.50 oz. Northern Brewer Whole 7.00 56.8 60 min.
1.00 oz. Willamette Whole 5.00 16.1 First WH
Yeast
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White Labs WLP004 Irish Stout
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 22.00
Water Qts: 27.50 - Before Additional Infusions
Water Gal: 6.88 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 148 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 180 Time: 10
Total Mash Volume Gal: 8.64 - Dough-In Infusion Only
Note:
Add the sugar dissolved in a pint of boiling water to the wort at high krausen.
Wayne
