Barleywine Mash Profile?

The Braumeister makes it a lot easier to do multi-step mashes, so this section is dedicated to discussions about mash profiles.

Barleywine Mash Profile?

Unread postby Nesto » Thu Apr 24, 2014 4:10 am

I have some WLP037 (Yorkshire Square) yeast that I've harvested and decided to do a series. Already done a Nut Brown, a cider and an Oatmeal Stout. The next one is going to be an English Barley Wine. Here's the recipe I'm using...

Code: Select all
Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.50 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         1        55.8 %       
0.28 kg               Caramel/Crystal Malt -120L (120.0 SRM)   Grain         2        3.5 %         
0.28 kg               Caramunich Malt (56.0 SRM)               Grain         3        3.5 %         
3.00 kg               Maris Otter Light Liquid Malt (6.0 SRM)  Extract       4        37.2 %       
33.00 g               Horizon [12.00 %] - Boil 60.0 min        Hop           5        56.9 IBUs     
17.00 g               Goldings, East Kent [5.00 %] - Boil 20.0 Hop           6        4.1 IBUs     
17.00 g               Goldings, East Kent [5.00 %] - Boil 1.0  Hop           7        2.0 IBUs     
1.0 pkg               Yorkshire Square Ale Yeast (White Labs # Yeast         8        -       


Was thinking of using something like Philthebrewer's full body mash profile...
Code: Select all
Name                Description                              Step         Temperature  Step Time
Add malt pipe       Add 25.00 l of water and heat to 40.0 C  over 20 min  40.0 C        0 min
Protein mode        Heat to 52.0 C                           over 5 min   52.0 C       20 min
Maltose mode        Heat to 63.0 C                           over 5 min   63.0 C       20 min
Saccharification 1  Heat to 73.0 C                           over 5 min   73.0 C       35 min
Mash out            Heat to 78.0 C                           over 5 min   78.0 C       20 min

Notes: 4 step short maltose, long mash out profile produces full body.


What do y'all think?
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Nesto
 
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Location: Northern California
Model: 20 litres

Re: Barleywine Mash Profile?

Unread postby Nesto » Fri Sep 05, 2014 12:17 am

I actually decided to make a different mash profile for this one. Since it was going to be high SG (1.104 target, 1.096 actual), I wanted to make sure it was going to be very fermentable wort. Here's the updated mash profile...

Code: Select all
Name: 00_BM20, High Gravity/Light Body, No sparge, Barleywine
Baseline Grain Weight: 5.07 kg
Grain Temperature: 22.2 C
Tun Weight: 14.00 kg
Tun Temperature: 22.2 C
PH: 5.20
Sparge Temperature: 78.0 C
Batch Sparge: FALSE

Name                   Description                             Step Temperat Step Time     
Acid rest              Add 30.26 l of water and heat to 40.0 C 40.0 C        5 min         
Beta amylase rest      Add -0.00 l of water and heat to 63.0 C 63.0 C        20 min       
Alpha amylase rest     Add 0.00 l of water and heat to 66.0 C  66.0 C        60 min       
Mash Out               Add -0.00 l of water and heat to 77.0 C 77.0 C        5 min         


Notes: Although this seems like a Light Body profile with two amylase rests, it's designed for use with high gravity wort that will actually not have a particularly low FG.

Created with BeerSmith 2 - http://www.beersmith.com
------------------------------------------------------------------------


It has turned out really nice and I'll be sitting on it for a while.
Last edited by Nesto on Thu Jan 29, 2015 1:48 pm, edited 2 times in total.
Reason: Removed quoted text for readability
___________________________
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User avatar
Nesto
 
Posts: 789
Joined: Tue Jan 21, 2014 8:03 pm
Location: Northern California
Model: 20 litres


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