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Old 03-16-2013, 02:35 AM   #31
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I found this thread while looking into a recipe for my first barleywine... In a potential lapse of common sense, I scaled the recipe back up to 5 gallons from the 4 the recipe calls for — more beer is better, right?

I'm now realizing that the "missing" gallon of room in the carboy may be needed for the extra-excited fermentation caused by the high OG, and that my little blowoff tube may not be able to handle the reaction from a 1.100 OG beer. Should I expect an insane fermentation such that I shouldnt pitch 5 gallons into a 6.5 gallon carboy? I think I have two 5 gallon carboys I may be able to split it into, or split it into a 3 gallon and a 6.5 gallon...

Any words of wisdom? Thanks!

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Old 03-18-2013, 04:57 PM   #32
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Splitting the batch between two vessels is a very good idea; I've done it several times.

You might also look into Fermcap or a similar product for future batches. For many yeasts it can make a dramatic difference reducing kraeusen height.

-Rich

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Old 09-28-2013, 08:57 PM   #33
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This may be a rookie question, but I don't see how he hits 104 IBUs with the hops listed in the recipe. I'm thinking more like 30-40? Or am I missing something?

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Old 09-29-2013, 02:47 PM   #34
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Quote:
Originally Posted by shanewheel View Post
This may be a rookie question, but I don't see how he hits 104 IBUs with the hops listed in the recipe. I'm thinking more like 30-40? Or am I missing something?
Never mind. I figured out what I was screwing up in Beersmith.
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Old 10-15-2013, 07:31 PM   #35
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I'm brewing this recipe in a few days. The changes I've made are listed below, which I think maintain the original intent of the recipe:

Wyeast 1028 London ale with a starter per Mr. Malty (familiar English yeast that attenuates well)
Corn sugar instead of table sugar (adjusted the amount by assuming corn sugar is 42 pppg vs 46 pppg for table sugar)
Scaled malts for 65% mash efficiency, water volumes for 90 minute boil
Horizon bittering hop

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Old 10-15-2013, 08:26 PM   #36
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Quote:
Originally Posted by DSmith View Post
I'm brewing this recipe in a few days. The changes I've made are listed below, which I think maintain the original intent of the recipe:

Wyeast 1028 London ale with a starter per Mr. Malty (familiar English yeast that attenuates well)
Corn sugar instead of table sugar (adjusted the amount by assuming corn sugar is 42 pppg vs 46 pppg for table sugar)
Scaled malts for 65% mash efficiency, water volumes for 90 minute boil
Horizon bittering hop
Sounds like it will make a great beer!
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Old 10-20-2013, 03:04 AM   #37
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This beer is fermenting at 67F (temperature control chest freezer). I scaled the recipe for 65% mash efficiency and got 72% (double batch sparge). I cut back on the corn sugar to give 8 gravity points instead of 12 per the recipe and the OG came in at 1.097.

I mashed at 152F for 90 min, checked conversion with an iodine starch test, and measured the mash pH (room temperature) at 5.45. I'll post back when I know the final gravity using Wyeast 1028. It's going to be a long time to get to try this one.

[Edit] Final gravity is 1.017

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Old 12-01-2013, 07:07 PM   #38
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Adjusted for my equipment, 10.5 gal batch size, the AA of the hops in my freezer (Ted Hausotter @ Hop Heaven), left coast malts (Country Maltster Group, notably Great Western, Best Malz and Briess). Never brewed anything quite this large, so I've estimated mash efficiency on this one at 70% (I'm typically 84-86% at 1.060 and below, 80% at 1.070).

Anyhow, here's how it looks on my end of the country:

Quote:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Fireside Barleywine - 2013.12.01
Brewer: Thadius Miller
Asst Brewer: Pops
Style: American Barleywine
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 14.12 gal
Post Boil Volume: 11.02 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.097 SG
Estimated Color: 16.7 SRM
Estimated IBU: 104.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.8 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
20 lbs 8.5 oz Pale Ale Malt, Northwestern (Great Weste Grain 1 54.6 %
6 lbs 13.5 oz Rausch (3.5 SRM) Grain 2 18.2 %
4 lbs 9.0 oz Munich Malt (9.0 SRM) Grain 3 12.1 %
1 lbs 1.8 oz Crystal 60, 2-Row, (Great Western) (60.0 Grain 4 3.0 %
8.9 oz Crystal 120, 2-Row, (Great Western) (120 Grain 5 1.5 %
8.9 oz Special B Malt (180.0 SRM) Grain 6 1.5 %
3 lbs 6.7 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 9.1 %
3.85 oz Newport [16.30 %] - Boil 60.0 min Hop 8 91.3 IBUs
1.92 oz Fuggles [5.20 %] - Boil 20.0 min Hop 9 8.8 IBUs
1.92 oz Fuggles [5.20 %] - Boil 7.0 min Hop 10 3.9 IBUs
4.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 37 lbs 9.4 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 43.21 qt of water at 166.2 F 150.0 F 90 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 7.55gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Grains are milled and strike water is passing 140F. Having to add a third pot for strike the first time, as my current setup is limited to 38 qt (2x 5 gal Polarware pots on an NG range) and mash-in is over 42 qt.

Edit: Mashed in. The mash comes within 2" of the rim of my 70 qt tun. Wow! Had to stir it up pretty slowly to avoid splashing.
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Old 12-08-2013, 03:58 AM   #39
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I don't have beersmith, so any chance of someone converting this for a 1 gallon batch?

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Old 12-08-2013, 03:03 PM   #40
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I don't have access to beersmith right now but if you divide everything by how ever big the batch size is (like the 11 gallon recipe just above just divide everything by 11) that works. That is how I used to do it for all of my 1 gallon batches. Worked really good. Obviously you need to factor your efficiency and go from there.

image-13200278.jpg

This is a PM version I was playing with just sub out the Light DME with about 1.5 lbs of 2 row. Then add 4oz of sugar.

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