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foremoler 11-03-2011 10:38 PM

American Barleywine
 
American Barleywine

Recipe Specifics
  • Batch Size (Gal): 5.50
  • Wort Size (Gal): 5.50
  • Total Grain (Lbs): 28.50
  • Anticipated OG: 1.2
  • Anticipated SRM: 18.0
  • Anticipated IBU: 63.5
  • Brewhouse Efficiency: 70 %
  • Wort Boil Time: 60 Minutes

Pre-Boil Amounts
  • Pre-Boil Wort Size: 6.47 Gal
  • Pre-Boil Gravity: 1.117 SG (27.40 Plato)

Fermentables/Adjuncts
% Amount Name
  • 70.2 20 lb Pale Malt(2-row)
  • 10.5 3.00 lb Munich Malt
  • 3.5 1.00 lb Crystal 90L
  • 1.8 0.50 lb Crystal 60L
  • 3.5 1.00 lb Victory Malt
  • 1.8 0.50 lb Cara-Pils Dextrine Malt
  • 1.8 0.50 lb Flaked Soft White Wheat
  • 7.0 2.00 lb Dark Brown Sugar Generic


Hops
Amount Name Boil Time
  • 1.00 oz. Columbus 60 min.
  • 1.00 oz. Fuggle 30 min.
  • 1.00 oz. Northern Brewer 60 min.

Yeast:
WYeast 1056 Amercan Ale/Chico

Mash Schedule:
Mash Type: Single Step
  • Grain Lbs: 26.50
  • Water Qts: 26.50 - Before Additional Infusions
  • Water Gal: 6.63 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 170
Sparge Temp: 170

All temperature measurements are degrees Fahrenheit.

This Barleywine is only a couple weeks old and it already tastes great! It has that distinct barleywine flavor: super malty and alcoholic, with a bit of sweetness. I crashed it at 1.025 in order to save some sugar to back that big alcohol content (~12%!). It seems well balanced at this point - I'm looking to age it considerably however.

mack65 12-22-2011 12:02 AM

How big of a yeast starter did you use for this one?

foremoler 01-12-2012 03:51 PM

It was huge, I believe it was the full yeast patty/trub from a previous batch, which had already been reused once. The more the better, but 1056 does a pretty damn good job - might work out if you just double your original wyeast pack... or use two.

ryko1112 01-17-2012 02:43 AM

Gonna give this brew a try this weekend, should be interesting as it's more than double my normal grain bill! Only difference is I'm racking onto a Nottingham yeast cake.

foremoler 01-29-2012 09:12 PM

Awesome, let me know how it turns out - I've not had too much experience with Nottingham, hope it can handle the high gravity!

Mine turned out great, its beginning to develop that sweet dark cherry barley wine flavor. Getting better with age.

ryko1112 01-29-2012 10:38 PM

Mine's been in the primary for a week now. The first 36 hours was pretty intense! Had a blowoff tube but it wasn't enough, krausen over flowed, made for a pretty entertaining day and a half.

I plan on drinking this for my niece's birthday, 12-21-12...maybe I should have at least one on 12-20, just in case..haha

MaxSpang 02-07-2012 09:13 PM

I'm confused... By my calculation, 1.2 OG and 1.025 FG makes 23% ABV!

daveb123 02-11-2012 10:10 PM

Quote:

Originally Posted by MaxSpang (Post 3756015)
I'm confused... By my calculation, 1.2 OG and 1.025 FG makes 23% ABV!

Think he meant

OG of 1.120
-
FG 1.025
0.095

95 divided by 7.36= 12.9
Gives an ABV around 12.9%

My idea of a good barley wine!!! :D

MaxSpang 02-14-2012 02:07 PM

Quote:

Originally Posted by daveb123 (Post 3774360)
Think he meant

OG of 1.120
-
FG 1.025
0.095

95 divided by 7.36= 12.9
Gives an ABV around 12.9%

My idea of a good barley wine!!! :D


Ah, gotcha.

And yeah, I like my Barleywines BIG! 12.9% is what's up

foremoler 02-15-2012 05:48 PM

Quote:

Originally Posted by daveb123 (Post 3774360)
Think he meant

OG of 1.120
-
FG 1.025
0.095

95 divided by 7.36= 12.9
Gives an ABV around 12.9%

My idea of a good barley wine!!! :D

Wups... haha, that is correct - an og of 1.120,
and yep she's pretty bold

While I'm at it might as well add a couple notes on the brew -
I really enjoy it at an FG of 1.025 but some may like it even drier or cut out some crystal.

If you are using pure oxygen - an extra shot at about 12 - 18 hours into fermentation will really help out those yeasties, and actually reduces final levels of diacetyl and acetaldehyde - you need to wait this long to ensure the yeast have completed at least one cell division.


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