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-   -   Friend of the Devil Barleywine (http://www.homebrewtalk.com/f74/friend-devil-barleywine-116935/)

summersolstice 04-30-2009 10:01 PM

Friend of the Devil Barleywine
5 gallons on August 31, 2008
Total grain - 20.5 lbs
OG - 1.100
Boil time - 120 mins

Grain bill in lbs

5.50 - Marris Otter
5.00 - Pale malt
2.00 - Vienna malt
1.00 - Munich malt
1.00 - Carapils
1.00 - Crystal 40L
0.50 - Aromatic malt
0.50 - Torrified wheat
3.00 - DME
3.00 oz - Chocolate malt
1.00 - unrefined Mexican cane sugar @ flameout

2,15 oz Centennial leaf first wort
1.10 oz Centennial leaf 60 mins
1.10 oz Cascade leaf 30 mins
1.05 oz Cascade leaf 15 mins

White Labs WLP001 California Ale starter

Bulk age in the cellar for 7 months

FG 1.028 Alcohol by volume 9.6%

Bottled March 30, 2009 on one packet Red Star Champagne yeast

syd138 05-05-2009 08:17 PM

sorry, when you say "Bulk Age".. does that mean in the bottle?

summersolstice 05-05-2009 09:45 PM

Bulk age in the secondary. In this case, a 5-gallon carboy tucked away in a dark corner of my "wine cellar" in the basement, just as in the photo below. In fact, I believe the carboy on the upper left is the Barleywine in question. Be careful to keep the airlock topped up - the vodka tend to evaporate in about 4-6 weeks.


limulus 12-04-2009 10:18 PM

So this is now 8-mos in the bottle. How is it? I'm interested in brewing a barleywine in a few months. What's in the barrel?

summersolstice 12-04-2009 11:17 PM

It's a good big malty barleywine but it's lost much of the hops. If I had it to do over again I'd double both the bittering and finishing hops.

chefmike 12-04-2009 11:35 PM

Yes... I would love to hear an update. I have most of this instock... including the centennial, which I am not a huge fan of... but this might work. Or maybe sub it for the columbus that I am still not sure why I bought!

Matt Up North 12-17-2009 05:56 PM

What were your IBU's? What amount of bittering would you look for the second time?

KayaBrew 03-28-2010 06:23 PM

Regarding the Red Star Champagne yeast, do you add it to the bottling bucket along with the priming sugar solution?

Bowow0708 12-23-2011 05:04 AM

could you clear up a few things? I'm just a beginner with only one extract batch under my belt, but after maybe two more batches i might just step up to all-grain. I might just do this for my very first AG batch and I'm going around researching for all grain while saving up for my next two kits and for stepping up. btw what was your mash temp/temps and your liquor to grist ratio in this recipe?

Ramitt 12-24-2011 10:37 PM

what are those awesome continers you have the carboys in and where can one buy them.

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