All Grain Yeast:
Nottingham Yeast Starter:
no Batch Size (Gallons):
4 Original Gravity:
1.097 Final Gravity:
104 Boiling Time (Minutes):
20 Primary Fermentation (# of Days & Temp):
30 Additional Fermentation:
Bottle condition as long as possible! Secondary Fermentation (# of Days & Temp):
30 Tasting Notes:
Warm blanket of campfire smoke envelops rich malt and caramel.
Amount Item Type % or IBU
9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 54.55 %
3.00 lb Smoked Malt (9.0 SRM) Grain 18.18 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 12.12 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.03 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.52 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.52 %
2.00 oz Newport [9.30 %] (60 min) Hops 86.5 IBU
1.00 oz Fuggles [4.30 %] (20 min) Hops 12.1 IBU
1.00 oz Fuggles [4.30 %] (7 min) Hops 5.4 IBU
1.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 9.09 %
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
I experienced very low efficiency on this beer due to a poor crush. Please adjust base malt amount to hit OG based on your efficiency.
Mash at 150 for 90 minutes. Depending upon your sparge volume, you may not have to boil for 150 minutes like I did to get down to volume, although you do want a fairly long boil to give the beer rich caramel flavors. Add sugar with 10 minutes left in the boil. Ferment at 66 degrees for a month. Rack to secondary and let bulk condition for another month or two. Bottle and let condition for at least 3 months before trying it. Six months is better and a year is perfect.
This was my version of the 999 barleywine. I went English with it instead of American and added the bit of smoked malt for a little more interest. The funny thing about the rauchmalt is that it takes a while to really come through. During the mash and boil, I didn't detect any smoke at all. The wort didn't taste at all smoky. I began to question whether the online store that put my grainbill together forgot to add the rauchmalt (they crushed it poorly so I was already worried). Then after several months in the bottle I began to notice a little smoke right in the background. And every month after the smoke became more pronounced right up to about a year after brewing where it became a big part of the flavor, but in a way that blended with the whole to be perfectly in balance. I describe it as a warm blanket of smoke and it is fitting. The smoke wraps around the palate flowing through the rich malt and caramel and cutting it's sweetness. Tart cherry and dark fruit flavors catch a ride on the smoke to mingle around the palate. It's really a great combination. The firm bitterness keeps the sweetness without either becoming overpowering. This is a beer to sip by the fireside with a good book and a dog at your feet, or to enjoy with powerful meat dishes like steak or game. Just be patient with it and let it age to it's full potential. I thought it was good when young. Well it's great when aged.
This beer took second place in the strong ale category (though it had the same score as the first place beer!) in the 2009 HBT BJCP competition.