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Sloth

This one needs some time in a bottle! I'm thinkin' a couple years at least.

Brewer: BBQ Bob Email: bbqbob@bobsbeerandbbq.com
Beer: Sloth Style: English Barley Wine
Type: All grain Size: 10 gallons
Color:
51 HCU (~22 SRM)
Bitterness: 107 IBU
OG: 1.120 FG: 1.028
Alcohol: 11.9% v/v (9.4% w/w)
Grain: 32 lb. British pale
6 lb. 8 oz. German Munich
1 lb. Dextrine malt (Cara-Pils)
5 lb. British crystal 70-80L
1 lb. Flaked barley
Mash: 68% efficiency
Mash in at 152 for 60 minutes. Sparge at 170
Boil: 120 minutes SG 1.080 15 gallons
1 lb. 8 oz. Molasses
Irish Moss at 15 to go in the boil
Hops: 3.0 oz. Target (10.5% AA, 60 min.)
3.0 oz. Target (10.5% AA, 45 min.)
2.0 oz. Kent Goldings (5% AA, 45 min.)
2.0 oz. Kent Goldings (5% AA, 15 min.)
2.0 oz. Kent Goldings (5% AA, 1 min.)
2.0 oz. Target (aroma)
2.0 oz. Kent Goldings (aroma)
Yeast: WLP007 Dry English Ale Yeast
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%
Flocculation: Medium to High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium-High

Recipe posted 09/01/08.