Barley Wine 10.5%
Brewed on 29.01.2023
Vitals
Original Gravity: 1.092
Final Gravity: 1.016
IBU (Tinseth): 38
BU/GU: 0.42
Color: 33.5 EBC
Boil: 90 min
Mash
Strike Temp — 72.5 °C
Temperature — 67 °C — 90 min
Mash Out — 75 °C — 10 min
Fermentables
80% — Weyermann Munich I — Grain — 15 EBC
12% — Briess Barley, Flaked — Grain — 3.3 EBC
3% — Castle Malting Chateau Special B — Grain — 300 EBC
5% — Candi Sugar, Soft, - Brun Foncé (Dark) — Sugar — 33 EBC
Hops
44 IBU — Magnum CH 15.4% — Boil — 90 min
8 IBU — East Kent Goldings (EKG) 5.7% — Boil — 15 min
Yeast
White Labs WLP521 Hornindal Kveik Ale Yeast 82%
Fermentation
Primary — 35 °C (1 day ramp) — 12 PSI — 8 days
Cold Crash — 5 °C — 2 days
Bulk Conditioning — ambient temp — 3 months
Carbonation: 2 CO2-vol