Pre-Boil Amounts
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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
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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
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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
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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
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White Labs WLP001 California Ale
Mash Schedule
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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.
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.
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.
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,
__________________
"If beer was supposed to be filtered we would not have livers!"
AG - Old Helicon Barleywine 2006
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