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- Product Details
Brewing Notes149F 90 min mash. 64F ferment. Let rise after 48 hours.
Brewer: Fred Bonjour Batch Size: 4.75 gal Style: English Barleywine (19B) Boil Size: 9.74 gal Style Guide: BJCP 2004 Color: 13.1 SRM Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal) Bitterness: 54.3 IBUs Boil Time: 240 min Est OG: 1.161 (35.9° P) Mash Profile: Single decoction 2 step Mash 146 158 Est FG: 1.029 SG (7.4° P) Fermentation: My Aging Profile ABV: 17.9% Taste Rating: 41.0
Amount Name Type # 27 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 4.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2 4.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 4.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4 4.0 oz Special Roast (Briess) (50.0 SRM) Grain 5 1.0 oz Magnum [15.8%] - Boil 90 min Hops 6 2.0 oz Goldings, East Kent [4.1%] - Boil 15 min Hops 7 1.0 oz Goldings, East Kent [4.1%] - Steep 0 min Hops 8 3 pkgs Nottingham Yeast (Lallemand #-) Yeast 9 1 pkgs American Ale II (Wyeast Labs #1272) Yeast 10
- Additional Information
Beer Kit Yield 4.75 Gallons Recipe and Instructions Imperial Barleywine Double Malted Bliss Complete Instructions Regional Style No Original Gravity 1161 Total Time to Make 6 months
- Browse 3 questions Browse 3 questions and 4 answersDoesn't this really call for a 4 hour boil?!? JESUS!!!!BEST ANSWER: It really does! The long long boil is to concentrate the wort, to give the very high starting gravity of this beer. Take a look at the instruction sheet: http://www.northernbrewer.com/documentation/allgrain/BB-ImperialBarleyWine.pdfI have a few questions. To make this as a biab we're looking at what? A 20 gal pot to make a 5 gal beer? Also, will the Nottingham yeast survive the high alcohol content? The Beersmith shows pitching yeast for a second time with the Wylabs 1272 from a 2L starter. Is this necessary to finish the fermentation or to ensure there is enough yeast to carb in a bottle? And bottle conditioning is what... a year or so for this to age properly?BEST ANSWER: I would not recommend this as BIAB. We do not have any bags large enough to accommodate this much grain. It looks like the brewer was able to achieve a reasonable attenuation with the dry yeast that they specified. The Wyeast 1272 is specified as a bottling yeast, yes.Does this really call for a 4 hour boil? JESUS!!!BEST ANSWER: It really does! The long long boil is to concentrate the wort, to give the very high starting gravity of this beer. Take a look at the instruction sheet: http://www.northernbrewer.com/documentation/allgrain/BB-ImperialBarleyWine.pdf