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"Reverend Craig" Bourbon Barleywine

Method: All Grain
Style: American Barleywine
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 60.8% (brew house)
Source: RunDocRun
Calories: 382 calories (Per 12oz)
Carbs: 32.4 g (Per 12oz)

Created: Friday December 28th 2012

Original Gravity:

1.115

Final Gravity:

1.020

ABV (standard):

12.6%

IBU (tinseth):

116.8

SRM (morey):

17.5

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
19.61 lb	American - Pale 2-Row19.61 lb Pale 2-Row	37	1.8	75.7%
1.50 lb	American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L	34	40	5.8%
1 lb	American - Victory1 lb Victory	34	28	3.9%
0.80 lb	American - Caramel / Crystal 80L0.8 lb Caramel / Crystal 80L	33	80	3.1%
3 lb	Dry Malt Extract - Light3 lb Dry Malt Extract - Light	42	4	11.6%
25.91 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Chinook2 oz Chinook Hops	Pellet	12.5	Boil	70 min	65.35	36.4%
1.50 oz	Domestic Hallertau1.5 oz Domestic Hallertau Hops	Pellet	4.6	Boil	55 min	17.08	27.3%
1 oz	Centennial1 oz Centennial Hops	Pellet	9.7	Boil	25 min	17.07	18.2%
1 oz	Citra1 oz Citra Hops	Leaf/Whole	15.2	Boil	15 min	17.35	18.2%
5.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Chinook (Pellet)	65.35	36.4%
1.50 oz	Domestic Hallertau (Pellet)	17.08	27.3%
1 oz	Centennial (Pellet)	17.07	18.2%
1 oz	Citra (Leaf/Whole)	17.35	18.2%
5.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.35	Sparge over 30 min.	Fly Sparge	--	156 °F	65 min

Yeast

White Labs - Trappist Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	Med-Low
Optimum Temp:	65 - 72 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Primary Fermentation: Was complete within 1 week. 3rd successive identical FG measurement taken on day 9.

Secondary Fermentation: 6-9 months with the majority of that time spent aging on oak cubes (see below)

Add 1.3 oz. Hungarian Oak Cubes (med. toast) and 0.7 oz. American Oak Cubes (Med. plus toast) to secondary
Prepare by soaking in bourbon x2 weeks. Discard bourbon (it's hard to take away bourbon flavor once it's added to the fermenter!).

The story behind the name:
Baptist minister and distiller, Rev. Elijah Craig (1738-1808) is widely credited with inventing Bourbon Whiskey, and was the first to utilize extended aging of the spirit in charred oak casks to impart Bourbon's distinct flavor and color.

Last Updated and Sharing

2,869

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Brews

Public: Yup, Shared
Last Updated: 2012-12-31 23:07 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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"Reverend Craig" Bourbon Barleywine

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