11th Brew - Barley Wine

Brew:	Barley Wine
Date:	01/19/2008
Weather:	Partly Cloudy, Low to mid 30's
Recipe:	Full Recipe - No Schedule: PDF BTP Mash #1: PDF BTP Mash #2: PDF BTP
Pictures:	Click here to see the pictures
Notes:	4.5 Liters starter with 4 vials of White Labs Cali Yeast Decanted starter liquid before pitching Second mash had flow problems. Had to use direct heat on the mash Sparge was also slow due to stuck bed

Statistics

Time	Description
07:42 am	HLT Fill Start
07:44 am	HLT Heat Start
07:50 am	HLT Fill Complete
08:15 am	PH Reading: 7.8, added 3 tablespoons Buffer 5.2
08:35 am	Dough-in #1 Started.
08:37 am	Dough-in #1 Complete.
	Mash #1 Started
08:38 am	Re-fill and Re-heat of HLT
08:45 am	Mash #1 PH reading: 5.27
09:25 am	Mash #1 Complete
	Transfer to boil started
09:45 am	Transfer to boil complete
10:10 am	Dough-in #2 started
10:15 am	Dough-in #2 completed
	Mash # 2 started
11:05 am	Heated Mash for second step (direct heat)
11:15 am	Mash #2 - Step 2 started
12:02 pm	Mash out started
12:25 pm	Mash out complete
12:27 pm	Sparge started
02:00 pm	Sparge complete. Runnings at 1.035
	Began heating boil
02:25 pm	Boil Started
02:28 pm	1st hop addition - 60 min
02:58 pm	2nd hop addition - 30 min
03:13 pm	3rd hop addition, Servomyces - 15 min
03:18 pm	2 tsp irish moss - 10 min
03:23 pm	4th hop addition - 5 min

Date	Time	Description
1/19/0	04:30 pm	Placed fermentor in house with 2 heat wraps
		When warm enough set ETC to 68°
1/19/08-1/27/08		Slowly increased temp from 68°-72° once main fermentation slowed
1/27/08	05:00 pm	Refractometer: 12.5 ~ 1.023 sg.
		Smooth continuous hop flavor. Lots of yeast in solution.
1/29/08	09:00 am	Bubbles slowed to one every 30-60 seconds. Raised temp to 74°
1/31/08	04:00 pm	Dumped trube.
		Hydrometer: 1.021, Refractometer: 1.75
2/09/08		Dumped trube.
		Filtered and Kegged. Gravity 1.021.