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Old 12-28-2005, 12:50 PM   #1
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Default big barley wine

this weekend will be our first crack at a big beer that we're gonna sit on for a year.

10 lbs pale malt
4 lbs cara-vienna
6 lbs honey in the boil

single temp infusion mash around 156 for 90 minutes
sparge to collect 7 gallons or so

90-120 minute boil
2 oz columbus full boil
1 oz cascade at 45 min
.5 oz cascade at 30 min
.5 oz cascade at 15 min

oh yeah, my bro is all jacked up about irish moss, so i guess that's going in the beer too...

the estimated og is 1.102
ibu about 60 so i might fiddle with the hops somemore


it's getting racked atop a batch of wyeast 1084 irish ale yeast, which the manufacturer says is more tolerant of high gravity/alcohol beers... i'll prolly need some champagne yeast in the long secondary...

hopefully the gravity will get down low enough to net about 11.5 % alcohol.

we are also in the process of finding an old wine barell to age it in for a year.



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Old 12-28-2005, 01:00 PM   #2
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Quote:
Originally Posted by t1master
this weekend will be our first crack at a big beer that we're gonna sit on for a year.
Interesting!

I ran it through Promash and saved it....might be something for the future! I'm considering doing a barleywine on Jan 8th to commemorate 1 year of brewing!

Thanks for the recipe...


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Old 12-28-2005, 01:02 PM   #3
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Quote:
Originally Posted by t1master
this weekend will be our first crack at a big beer that we're gonna sit on for a year.

10 lbs pale malt
4 lbs cara-vienna
6 lbs honey in the boil

single temp infusion mash around 156 for 90 minutes
sparge to collect 7 gallons or so

90-120 minute boil
2 oz columbus full boil
1 oz cascade at 45 min
.5 oz cascade at 30 min
.5 oz cascade at 15 min

oh yeah, my bro is all jacked up about irish moss, so i guess that's going in the beer too...

the estimated og is 1.102
ibu about 60 so i might fiddle with the hops somemore


it's getting racked atop a batch of wyeast 1084 irish ale yeast, which the manufacturer says is more tolerant of high gravity/alcohol beers... i'll prolly need some champagne yeast in the long secondary...

hopefully the gravity will get down low enough to net about 11.5 % alcohol.

we are also in the process of finding an old wine barell to age it in for a year.
Allot goes into a wine barrel beside the preperation, as it sits for a year, will need to be topped up periodically, because the beer will actually evaporate out of the staves. There is an easier way if you would want to try it. Go ahead and use the carboy's as aging vessels and throw in oak chips, blocks, not dust. This will give that oak wine barrel taste without the hassel. Just a suggestion, but sounds like a good brew though
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Old 12-28-2005, 01:43 PM   #4
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i can't find a five gallon barrel online for less than 139 bucks.... so it's looking like it will get to age in the glass carboy.

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Old 01-02-2006, 02:18 PM   #5
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we added a few more lbs of caramel malt 60l and my brother went all nutso with hop additions, basically chinnok, centenial and cascade.

the gravity after the honey addition was 1.096...

it is currently blowing foam all over the basement

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Old 01-02-2006, 02:40 PM   #6
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Sounds even better. It's tough to overdo the hops on something that heavy.

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Old 01-02-2006, 07:20 PM   #7
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With putting this beer on a 1084 yeast cake you don't need to add any champagne yeast.
1084 is one of several yeasts that can easily handle up to 12-13%.

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Old 01-02-2006, 10:04 PM   #8
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I'm doing my first Barleywine today, an extract kit from Listermann.

1 lb 60L
.5 lb caramunich
12 pounds of canadian light LME
3 oz Nugget (60m)
2 oz Cascade (15m)
1 oz Centennial (dry)

Planning on letting it sit in a 5 gal secondary for 4 weeks minimum... should I let it go longer??

Getting ready to dump the LME in there... gotta go!

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Old 01-03-2006, 08:24 PM   #9
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we were/are aiming for a minimum six months in the secondary, but i was curious if it would do better for a month in the secondary, then bottle it and let it age for a duration... i'm a bit leary about what will/can happen to it in the carboy for that long....

also, i've never seen a beer of mine ferment so vigorously for so long... two days later and it's still a viiolent swirling torrent of yummy fermentation

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A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

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Old 01-04-2006, 01:13 PM   #10
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yep - I hear ya. My barleywine fermentation has been a show!

Only about 8 hours after I pitched the yeast, the Krausen was about an inch from the top. I didn't have a 1" blow-off tube, so I had to use what I had... I stuck one of those rubber two-hole caps on there and attached a siphon hose to one side. That worked fine for many hours... the foam was a continuous glorious stream.

Well..... as some of you can probably imagine....

sometime in the night the krausen started falling, which caused the blow-off to dry and clog, and then BOOOOOOM!!! Not sure when it happened, but when I got up this morning, the blow off tube was across the room and the top of the carboy was a big ball of thick foam. And yes- there is a nice patch of hoppy dried krausen on the ceiling!!

Looks like the foaming is done so I put the airlock on there and it's chuggin away like any strong fermentation would.... yipee!!!



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