Pushing my equipment to the limit trying a 12 litre batch of high ABV barleywine.
TARGET PACKAGED VOLUME: 12 litres
PACKAGED VOLUME: 8.4 litres
MASH:
Strike Volume – 20 litres Ashbeck Water
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
Crisp Chevalier Heritage Malt (EBC 7) – 7000g
Simpsons Premium English Caramalt (EBC 60) – 220g
Dough in @ 63°C
Mash @ 63°C for 90 minutes, power level 1, large hob, lid on
SPARGE:
8 litres RO water at 78°C
BOIL:
Time – 360 minutes @ power level 10
11 litres RO water
Galaxy (14.2 AA / Pellet) – 30g / 10 minutes
FERMENTING:
Yeast – 5x Lallemand Nottingham
Temp – 18°C
DRY HOPPING:
None
MASH EFFICIENCY: (80%) 72%
OG: 1.120
FG: 1.023
ATTENUATION: 80%
ABV: 14.7%
BREWING NOTES: Strike temp was 65 degrees but should have been higher at around 69-70ish. 7kg into 20 litres was a good mash thickness. 8.4 litres added to a 19 litre keg on 01/08/26. Huge 3.7 litre loss in the fermenter.