Maris Otter Amarillo Barleywine

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1. Water:
   • 20 liters in the fermenter
   • Mash for 60 minutes with 19 liters at 67°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 80°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 6.0 kg Maris Otter malt, bought from true.beer milled today at 1.14 mm
   • 0.5 kg Viking Caramel 150 malt
   • 1.0 kg Dry Malt Extract
3. Hops:
   • 50 g Amarillo, 8% alpha acids, boil for 60 minutes
   • 50 g Amarillo, 8% alpha acids, boil for 30 minutes
4. Yeast:
   • SafAle S-04 yeast
5. Parameters:
   • 60% efficiency
   • Measured 1084 OG with Tilt hydrometer
   • 1023 FG
   • 8.2 % ABV