Parti-Gyle: English Barleywine & Irish Stout

Barleywine
English Barleywine
Type: All Grain Date: 24 Dec 2013
Batch Size (fermenter): 2.50 gal Brewer: Rob
Boil Size: 5.00 gal Asst Brewer: 19B.01.02(13.016)
Boil Time: 130 min Equipment: Rob’s Pot and Cooler ( 5 Gal/19 L) – All Grain
End of Boil Volume 3.38 gal Brewhouse Efficiency: 35.00 %
Final Bottling Volume: 2.10 gal Est Mash Efficiency 45.5 %
Fermentation: Ale, Two Stage Barleywine Taste Rating(out of 50): 30.0

Ingredients

 Amt  Name  Type  #  %/IBU
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 81.3 %
1 lbs Munich Malt (10.0 SRM) Grain 6 6.3 %
1 lbs Victory Malt (28.0 SRM) Grain 7 6.3 %
1.000 oz Northern Brewer [8.50 %] – Boil 60.0 min Hop 8 49.8 IBUs
1.000 oz Goldings, East Kent [5.00 %] – Boil 20.0 min Hop 9 17.7 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10
1.000 oz Goldings, East Kent [5.00 %] – Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 12
1 lbs Lyle’s Golden Syrup (0.0 SRM) Extract 13 6.3 %

Beer Profile

Est Original Gravity: 1.090 SG Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.027 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 8.4 % Actual Alcohol by Vol: 10.0 %
Bitterness: 67.6 IBUs Calories: 310.5 kcal/12oz
Est Color: 11.5 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 16 lbs
Sparge Water: -0.20 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
 Name  Description  Step Temp  Step Time
Mash In Add 20.00 qt of water at 165.2 F 154.0 F 60 min
Mash Out Add 8.00 qt of water at 207.8 F 168.0 F 10 min
Sparge Step: Fly sparge with -0.20 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 1.50 oz Carbonation Used: Bottle with 1.50 oz Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 252.00 days
Fermentation: Ale, Two Stage Barleywine Storage Temperature: 70.0 F

Notes

Created with BeerSmith

 

Irish Stout
Dry Stout
Type: All Grain Date: 24 Dec 2013
Batch Size  (fermenter): 5.50 gal Brewer: Rob
Boil Size: 7.25 gal Asst Brewer: 13A.01.01(14.017)
Boil Time: 60 min Equipment: Rob’s Pot and Cooler ( 5 Gal/19 L) – All Grain
End of Boil Volume 6.50 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.22 gal Est Mash Efficiency 81.8 %
Fermentation: Ale, Single Stage (Rob) Taste Rating(out of 50): 30.0

Ingredients

 Amt  Name  Type  #  %/IBU
6 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.8 %
1 lbs Barley, Flaked (1.7 SRM) Grain 2 10.5 %
12.0 oz Munich Malt (5.0 SRM) Grain 3 7.9 %
12.0 oz Victory Malt (28.0 SRM) Grain 4 7.9 %
8.0 oz Roasted Barley (550.0 SRM) Grain 5 5.3 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 2.6 %
1.000 oz Northern Brewer [8.50 %] – Boil 60.0 min Hop 7 26.2 IBUs
1.000 oz Goldings, East Kent [5.00 %] – Boil 30.0 min Hop 8 13.0 IBUs
1.000 oz Goldings, East Kent [5.00 %] – Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 10

Beer Profile

Est Original Gravity: 1.043 SG Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.2 % Actual Alcohol by Vol: 4.3 %
Bitterness: 39.3 IBUs Calories: 149.2 kcal/12oz
Est Color: 27.6 SRM

Mash Profile

Mash Name: Rob’s Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 9 lbs 8.0 oz
Sparge Water: 6.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
 Name  Description  Step Temp  Step Time
Mash In Add 12.00 qt of water at 163.5 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun , 6.00gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.10 oz Carbonation Used: Bottle with 4.10 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 21.00 days
Fermentation: Ale, Single Stage (Rob) Storage Temperature: 70.0 F

Notes

Created with BeerSmith