The 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 homebrew barley wine recipe. Bottle condition and age for a special occasion.
BATCH SIZE FERMENTER: | 25 l |
BATCH SIZE BOIL: | 27.75 l |
ORIGINAL GRAVITY: | 1090 SG |
FINAL GRAVITY: | 1012 SG |
IBUs: | 25 |
COLOUR (EBC/SRM): | 22 / 11 |
BREWHOUSE EFFICIENCY: | 65% |
| TEMPERATURES | |
|---|---|
MASH TEMP: | 65°C / 149°F |
FERMENTATION TEMP: | 25°C / 77°F |
TARGET ATTENUATION: | 87.6% |
MASH LIQUOR VOL (LITRES): | 28.7 |
LIQUOR / MASH RATIO: | 2.5 : 1 |
| TIMINGS | |
MASH: | 60 mins |
BOIL: | 60 mins |
STAND: | 30 mins |
 MALTS | (kg) | % |
|---|---|---|
Nº 19 MARIS OTTER® | 10.83 | 95 |
CRYSTAL 100 | 0.64 | 5 |
 YEAST |
|---|
SAFBREW S33 |
 HOPS | (g) | Contribution% | Alpha Acid% | Addition |
|---|---|---|---|---|
GOLDINGS | 15.6 | 30 | 6 | Start of boil |
PHOENIX | 8.6 | 30 | 10.5 | Middle |
PHOENIX | 11.9 | 40 | 10.5 | Flame out |
HOPSGOLDINGS
15.6
30
6
Start of boil
PHOENIX
8.6
30
10.5
Middle
PHOENIX
11.9
40
10.5
Flame out
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.
