Crisp Barley Wine

  • Rich, intense and complex malt
  • ABV 10%
  • IBU 25
  • OG 1090 SG

Malting floor Nº 19 at our Norfolk maltings is where it all started for us back in 1870. The Maris Otter® barley we malt on the floor today enjoys the benefit of a slow, three day kilning, which intensifies the rich, malty flavours you’ll find in this barley wine. Bottle condition and age for a special occasion.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1090 SG

FINAL GRAVITY:

1012 SG

IBUs:

25

COLOUR (EBC/SRM):

22 / 11

BREWHOUSE EFFICIENCY:

70%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

65°C / 149°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

25°C / 77°F°

MASH LIQUOR VOL (LITRES):

1737

LIQUOR / MASH RATIO:

2.5 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

Nº 19 MARIS OTTER®

656

95

CRYSTAL 100

39

5

YEAST

SAFBREW S33

HOPS(g)Contribution%Alpha Acid%Addition

GOLDINGS

1019

30

6

Start of boil

PHOENIX

582

30

10.5

Middle

PHOENIX

776

40

10.5

Flame out

HOPS

GOLDINGS

(kg)

1019

Contribution%

30

Alpha Acid%

6

Addition

Start of boil

PHOENIX

(kg)

582

Contribution%

30

Alpha Acid%

10.5

Addition

Middle

PHOENIX

(kg)

776

Contribution%

40

Alpha Acid%

10.5

Addition

Flame out

CARL'S TOP TIP

Going for a gravity of 1.090 with an all malt mash will require sacrificing some yield, check the gravity in the copper as you run off and stop when you have the correct gravity, allowing for a two hour boil.