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Prince William County Brewers Guild Imperial Stout for Barrel Aging

TARGET OG: 1.086 TARGET FG: 1.022

ABV: 8.48% IBU: 79.5

BOIL VOL: 7.66 GALS FINAL VOL: 6.0 GALS

Fermentables:

18 LBS. 2-Row Brewers Malt

2 LBS 2-Row Crystal 60L

1 LB Chocolate Malt

1 LB Roasted Barley

1 LB Special B Malt

Hops:

2.0 Oz. Warrior (15.00%) – 60 Minutes

3.0 Oz. Fuggles (4.50%) – 10 Minutes

Yeast:

2 Packages Dry Safale US-05 Yeast

Other:

Campden Tablets

Whirlfloc (Irish Moss)

YEAST REHYDRATION:

  1. Put both packets, an 8 oz. glass container, fork, and scissors into sanitizer.
  2. Boil 4 oz of water for 5 minutes.
  3. Pour into glass container and cover with plastic wrap immediately.
  4. Cool water to 70-80° F
  5. Cut open packets and pour yeast into water, mix well with fork.
  6. Cover immediately and allow to rehydrate for at least 20 minutes.
  7. Pitch into wort.

BREWING PROCEDURE

  1. Heat 28.75 quarts of strike water to 170° F achieve mash infusion temp of 154° F. It is better to be low than high. If your mash temp is too low, add 180° F water to bring up to temp.
  2. Add 1 Campden tablet to strike water.
  3. Infuse grist with water.
  4. Check temperature for target of 154°F. It is better to be low than high. If your mash temp is too low, add 180° F water to bring up to temp.
  5. Mash for 60 minutes.
  6. Heat 17 quarts of water to 170° F Add 1 Campden tablet to the water.
  7. Vorlauf until wort runs clear.
  8. Begin to lauter into kettle.
  9. Fly sparge with 17 quarts of 170° F water over 30 minutes.
  10. When kettle is 1/3 full, start low heat.
  11. When kettle is 2/3 full, raise to high heat.
  12. When the wort starts to boil wait for the hot break. When it settles, add 2 Oz. Warrior hops and start 60 minute timer.
  13. When 10 minutes remain, add 3 Oz. Fuggles hops and 1 Whirlfloc tablet or Irish Moss.
  14. After 60 minutes, knock out and chill quickly to 68° F.
  15. RECORD ORIGINAL GRAVITY_______
  16. Aerate wort, preferably with an air pump or pure oxygen. If unavailable, rock fermenter vigorously for 20 mins.
  17. Pitch rehydrated yeast into wort.

FERMENTATION SCHEDULE

  1. Ferment for 7 days at 68° F
  2. Raise temp to 70° F for 7 days.
  3. Rack to secondary vessel/brite tank.
  4. RECORD FINAL GRAVITY_____

Prince William Brewers Guild American Barleywine for Barrel Aging

TARGET OG: 1.115 TARGET FG: 1.022

ABV: 12.36% IBU: 75.3

BOIL VOL: 8.11 GALS FINAL VOL: 6.0 GALS (Brewhouse Efficiency 70%)

Fermentables:

23 LBS. Maris Otter Malt

1 LB Caramel/Crystal 90L

1 LB Cane Sugar (late addition – boil for 20 minutes)

8 Oz. Munich 10L

Hops:

2.75 Oz. Magnum (15.00%) – 60 Minutes

1.5 Oz. Centennial (10.00%) – Whirlpool – 20 Minutes

1.5 Oz. Amarillo (8.70%) – Whirlpool – 20 Minutes

1.0 Oz. Chinook (13.00%) – Whirlpool – 20 Minutes

1.5 Oz. Centennial (10.00%) – Dry Hop – 15 Days

1.5 Oz. Amarillo (8.70%) – Dry Hop – 15 Days

Yeast:

3 Packages Mangrove Jack West Coast Yeast

Other:

Campden Tablets

Whirlfloc (Irish Moss)

YEAST REHYDRATION:

  1. Put all packets, an 8 oz. glass container, fork, and scissors into sanitizer.
  2. Boil 6 oz of water for 5 minutes.
  3. Pour into glass container and cover with plastic wrap immediately.
  4. Cool water to 70-80° F
  5. Cut open packets and pour yeast into water, mix well with fork.
  6. Cover immediately and allow to rehydrate for at least 20 minutes.
  7. Pitch into wort.

Water Treatment:

Try to match the following water profile:

Ca+2       Mg+2     Na+          Cl-            SO4-2     HCO3-

75            5               10            50            150         0

The water profile can be achieved by using distilled or reverse osmosis water and adding appropriate amounts of brewing salts.

If using county water, use the appropriate amount of campden tablets to neutralize chlorine and chloramine (1 tablet/20 gallons), then add salts as necessary based on the county water profile.

Brewing Procedure:

  1. Heat 30.62 quarts of strike water to 166° F achieve mash infusion temp of 154° F. It is better to be low than high. If your mash temp is too low, add 180° F water to bring up to temp.
  2. Infuse grist with water.
  3. Check temperature for target of 154°F. It is better to be low than high. If your mash temp is too low, add 180° F water to bring up to temp.
  4. Mash for 60 minutes.
  5. Heat 3.65 gallons of water to 168° F.
  6. Vorlauf until wort runs clear.
  7. Begin to lauter into kettle.
  8. Fly sparge with 3.65 gallons of 168° F water over 30 minutes.
  9. When kettle is 1/3 full, start low heat.
  10. When kettle is 2/3 full, raise to high heat.
  11. When the wort starts to boil wait for the hot break. When it settles start 120 minute timer.
  12. When 60 minutes remain, add 2.75 Oz. Magnum hops
  13. When 20 minutes remain, add 1 LB Can Sugar
  14. When 15 minutes remain, 1 Whirlfloc tablet or Irish Moss.
  15. After 120 minutes, knock out, begin whirlpool, and add 1.5 Oz. Centennial, 1.5 Oz. Amarillo, and 1.0 Oz. Chinook hops. Hold for 20 minutes.
  16. After 20 minute whirlpool/steep, chill quickly to 68° F.
  17. RECORD ORIGINAL GRAVITY_______
  18. Aerate wort, preferably with an air pump or pure oxygen. If unavailable, rock fermenter vigorously for 20 mins.
  19. Pitch rehydrated yeast into wort.

Fermentation Schedule:

  1. Ferment at 66° F and raise to 70° F.
  2. RECORD FINAL GRAVITY_____
  3. Rack to secondary vessel.
  4. Dry hop with 1.5 Oz. Centennial and 1.5 Oz. Amarillo hops for 15 days.
Batches waiting for tasting and addition to the barrel.
Boil
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