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Old 09-27-2007, 01:51 AM   #1
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Default AG - Old Helicon Barleywine 2006

Recipe Type: All Grain
Yeast: WLP-001
Yeast Starter: Yeast Cake
Batch Size (Gallons): 3
Original Gravity: 1.111
Final Gravity: 1.022
IBU: 95
Boiling Time (Minutes): 120
Color: 14
Primary Fermentation (# of Days & Temp): 21 @ 68
Secondary Fermentation (# of Days & Temp): 28 @ 68

Old Helicon Barleywine 2006

A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------

19-C Strong Ale, American Barleywine
Min OG: 1.080 Max OG: 1.144
Min IBU: 50 Max IBU: 100
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 13.50
Anticipated OG: 1.111 Plato: 26.21
Anticipated SRM: 13.9
Anticipated IBU: 98.9
Brewhouse Efficiency: 69 %
Wort Boil Time: 120 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 8.5 Gal
Pre-Boil Gravity: 1.095 SG 22.58 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.9 12.00 lbs. Pale Malt (2-row) Northwester America 1.036 3
7.4 1.00 lbs. Crystal 35L America 1.035 35
1.9 0.25 lbs. Aromatic Malt Belgium 1.036 25
1.9 0.25 lbs. Flaked Barley America 1.032 2
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Northern Brewer Whole 9.30 66.4 60 min.
0.75 oz. Cascade Whole 6.50 7.4 15 min.
0.50 oz. Amarillo Gold Pellet 8.40 7.0 15 min.
1.00 oz. Amarillo Gold Pellet 8.40 8.8 5 min.
1.50 oz. Cascade Whole 6.50 9.3 5 min.
0.75 oz. Amarillo Gold Pellet 8.40 0.0 Dry Hop
0.75 oz. Cascade Whole 6.50 0.0 Dry Hop

Yeast
-----
White Labs WLP001 California Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 13.50
Water Qts: 13.50 - Before Additional Infusions
Water Gal: 3.38 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 4.46 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.


This beer won 2nd place in the American Barleywine catagory in the 2007 Los Angeles Couny Fair. It was brewed in December of 2006 and submitted in July.
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Last edited by Brewsmith; 05-08-2008 at 12:13 AM.
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Old 04-18-2008, 05:54 PM   #2
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Im new to reading the recepies... did you only make 3 gallons? This would be perfect for while I work on my keggle!

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Old 04-18-2008, 07:32 PM   #3
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Yes, I only made 3 gallons. It was about all the grain my mash tun could hold. I submitted it to the NHC this year, so I'm waiting to hear about the score, now that it's a year and a half old.

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Old 04-18-2008, 08:02 PM   #4
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could I just double everything? to make it 6 gallons?

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Old 04-18-2008, 08:18 PM   #5
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Yes. I wish I had more. After giving away some and submitting bottles to competition, I'm almost out.

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Old 04-18-2008, 08:25 PM   #6
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Awesome! Thanks

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Old 01-18-2011, 07:15 AM   #7
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I'm searching for a barleywine recipe to brew this summer and found this one... two questions though.

Why did you boil for 120 min? And what were the results from the judging after it was a year and a half old?

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Old 01-28-2011, 08:25 PM   #8
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Speaking for myself: I brewed a JW Lees Harvest Ale clone and in my research I read that Barleywines need buscuitiness and that is developed by a longer boil. Boiling longer also helps drive up the gravity/ABV.

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Old 11-28-2011, 03:29 PM   #9
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this looks interesting and very possible for me to pull off. i like the fact its ready for bottling/kegging in around 2 months.

how long does it need conditioning in the bottle?

anyone care to comment on taste and arroma?

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Old 12-21-2011, 04:21 PM   #10
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I am going to be making my first Barley Wine this holiday season. What temperature did you cellar at? Can you provide a bit about how you stored this beer?

Cheers and many thanks,

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