Huge and ridiculous 4 hour boiled barleywine to use up some LUPOMAX/CRYO hops.
MASH:
Strike Volume – 20 Ashbeck water
Gypsum – 2g
Epsom Salt – 2g
Calcium Chloride – 1g
Crisp Chevalier Malt (EBC 7) – 4000g
Bestmalz Red X (EBC 30) – 1000g
Weyermann Acidulated Malt – 30g (pH 5.55)
Dough in @ 67°C (Braumeister +2°C compensation)
Mash @ 67°C (Braumeister +2°C compensation) for 90 minutes
Mash out @ 80°C (Braumeister +2°C compensation) for 10 minutes
SPARGE:
Volume – 5 litres Ashbeck @ 78°C
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 240 minutes
1/2 Protafloc Tablet / 15 minutes
Centennial LUPOMAX (14 AA / Pellet) – 25g / 5 minutes
Mosaic LUPOMAX (19.9 AA / Pellet) – 20g / 5 minutes
Simcoe CRYO (23.3 AA / Pellet) – 15g / 5 minutes
Citra LUPOMAX (19.4 AA / Pellet) – 15g / 5 minutes
FERMENTING:
Yeast – 1x Five and 1x Mangrove Jack’s M42
Temp – Fermentation fridge @ 18°C rising to 22°C over a week
DRY HOPPING:
Centennial LUPOMAX (14 AA / Pellet) – 25g
Mosaic LUPOMAX (19.9 AA / Pellet) – 20g
Citra LUPOMAX (19.4 AA / Pellet) – 15g
IBU: (98.41) 78.37 due to the dilution at the end
SRM: (14.2) 13.22 due to the dilution at the end
TARGET PACKAGED VOLUME: 6 litres
TARGET KETTLE / POST BOIL VOLUME: 7.5 litres
TARGET FERMENTER VOLUME: 7 litres
EFFICIENCY: (76%) 85%
OG: (1.154) 1.184 diluted with 1.36 litres of water to 1.154
FG: (1.051)
ATTENUATION: (66%)
ABV: (16.73% alternative formula)
BREWING NOTES: Well. Perfect brew day with exactly 7 litres into the fermenter. However, efficiency was stupidly high at 85% (5 litre sparge…?). Mash mixer is an excellent aeration tool at the end. Airlock bubbling 4 hours after finishing!!
BARREL TIME:
TASTING NOTES: