Smoked Barley Wine | Roasted Bone Brewing

Smoked Barley Wine 2018 – English Barleywine (19B)
Brewer
Date

Total grain: 10.600 kg
Name	Type	Amount	Mashed	Late	Yield	Color
Weyermann – Smoked Malt	Grain	3.500 kg	Yes	No	81%	2.8 srm
Weyermann – Oak Smoked Wheat Malt	Grain	3.000 kg	Yes	No	85%	2.4 srm
Weyermann – Rye Malt	Grain	3.000 kg	Yes	No	85%	3.6 srm
Brown Sugar, Light	Sugar	500.000 g	No	Yes	100%	8.0 srm
Rice Hulls	Adjunct	500.000 g	Yes	No	0%	0.0 srm
Simpsons – Black Malt	Grain	100.000 g	Yes	No	70%	550.0 srm

Name	Alpha	Amount	Use	Time	Form	IBU
Columbus	16.0%	45.000 g	Boil	60.000 min	Pellet	47.9

Name	Type	Use	Amount	Time
Whirlfloc	Fining	Boil	0.000 mL	0.000 s

Name	Type	Form	Amount	Stage
Escarpment Labs – Scottsh Ale	Ale	Liquid	35.000 mL	Primary

Name	Type	Amount	Temp	Target Temp	Time
First iteration	Infusion	12.500 L	73.800 C	66.000 C	60.000 min
Sparge	Infusion	11.000 L	80.000 C	66.000 C	0.000 s
Second Iteration	Infusion	12.750 L	73.800 C	66.000 C	60.000 min
Sparge	Infusion	11.000 L	80.000 C	66.000 C	0.000 s

Mash: 1.75kg smoked malt 1.5kg oak smoked wheat 1.5lkg rye malt 0.25kg rice hulls Total mass: 5.0kg Target Temp: 66C Ratio: 2.5litres water/kg of malt Strike Water: 12.5L @ 73.8C Sparge with 11L water @80C to collect 23 L of wort
1.75kg smoked malt 1.5kg oak smoked wheat 1.5lkg rye malt 0.1kg black Malt 0.25kg rice hulls Total Mass: 5.1kg Target Temp: 66C Ratio: 2.5litres water/kg of malt Using wort from the first mash iteration Strike Water: 12.75L @ 73.8C Sparge with 11L water @80C to collect 23 L of wor
Collect 23 L of wort and bring to a boil adding the hops. Boil for 1 hour Chill and pitch yeast.