Dünweber No. 1 1 All Grain Christian Dünweber 2018-08-18 English Barley Wine with Maris Otter Fine Ale Malt from Bairds 1823 Heritage Collection and First Gold hops. https://www.dunweber.com/docs/beer/recipes/No1/ 1.100 1.019 14 25 150 80 21 19 90 20 2.1 TRUE 20 145 kPa / 21 PSI 11.2% 60 Tinseth 30 EBC Maris Otter Fine Ale Malt 1 Grain 7.000 79 5 Bairds Heritage 1823 4 Greenwich Crystal Malt 1 Grain 0.500 73 150 Bairds Heritage 1823 4.5 Amber malt 1 Grain 0.250 75 50 Crisp 2 First Gold 1 9.1 0.040 Boil 120

Pellet

Bittering. England First Gold 1 9.1 0.030 Boil 10

Pellet

Flavour/aroma. England Nottingham Ale 1 Ale

Dry

0.022 TRUE Lallemand 80 10 22 High Rehydrated in 2.5 dl water @ ~30°C for 15 min. Then stirred for 10 min. Calcium chloride anhydrous (CaCl2 77-80%) 1 Water Agent Total water - 0.007 TRUE pH / mineral control Added to total volume brew water. Anhydrous with effective content CaCl2 of 77-80%. Lactic acid 80% 1 Water Agent Mash water - 0.005 FALSE Acidifying mash Reduce water alkalinity. Lactic acid 80% 1 Water Agent Sparge water - 0.0018 FALSE Acidifying sparge water Reduce water alkalinity. Irish Moss 1 Fining Boil 10 0.007 TRUE Clarity Wyeast yeast nutrition 1 Yeast nutrition Boil 10 0.0022 TRUE Yeast growth Dissolved in a little warm water before adding to the boil. Malty 1 31.25 95 150 32 128 35 6.3 Malmö 2018-06 tap water, adjusted with minerals. Bicarbonate level is level of source water before partially neutralization with acid to 14 mg/L in the mash. Single Step Infusion with Mash-out 1 22 80 5.3 Mash in / conversion 1 Infusion 64 75 23.0 Mash out 1 Temperature 77 5 0 Sparge 1 Infusion 80 - 8.25