Partial Mash Yeast:
2 pkgs Thames Valley Ale #1275 Batch Size (Gallons):
5.5 Original Gravity:
1.100 Final Gravity:
77.2 Boiling Time (Minutes):
240 (!!) Color:
19.7 Primary Fermentation (# of Days & Temp):
14 days at 68 degrees Secondary Fermentation (# of Days & Temp):
21 days at 68 degrees Tasting Notes:
Excellent flavor and aroma. Mouthfeel is a bit thin and there's a slight alcohol burn
Type: Partial Mash
Batch Size: 5.5 gal
Boil Size: 8.32 gal
Boil Time: 240 min
Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Brewhouse Efficiency: 62.00
Amount Item Type % or IBU
5 lbs Light Dry Extract (8.0 SRM) Dry Extract 25.00 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 20.00 %
4 lbs Vienna Malt (3.5 SRM) Grain 20.00 %
1 lbs 8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.50 %
1 lbs 8.0 oz Victory Malt (25.0 SRM) Grain 7.50 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.00 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 5.00 %
1.75 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 58.6 IBU
0.75 oz Goldings, East Kent [5.00 %] (45 min) Hops 8.2 IBU
0.75 oz Fuggles [4.50 %] (30 min) Hops 6.2 IBU
1.75 oz Goldings, East Kent [5.00 %] (5 min) Hops 4.2 IBU
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 5.00 %
2 Pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast-Ale
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 14.00 lb
Sparge Water: 5.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
45 min Mash In Add 21.00 qt of water at 160.6 F 151.0 F
Muscovado sugar not located. Used 15oz Brown Sugar and 1oz Blackstrap Molasses instead.
Too much wort. Ended up collecting around 8.5 gallons. Boiled down to target of 6.41 before starting my hour boil.
I ended up boiling this sucker for 4 hours to get it down to the desired level.
I wish I would've used a LOT more yeast for this guy or re-pitched. I didn't have enough yeast left alive to bottle condition so my bottles have very low carbonation right now (even after 6 months).
I also got really low efficiency but I'm still working the kinks out of my system.
I named this beer Grendel because it was intended to be entered at a homebrew contest at the Heorot bar in Muncie, IN but I didn't think it was competition worthy given the level of carbonation. I plan on brewing this again in the future and making some minor adjustments, like simplifying the grain bill a bit and using a giant starter.
I think even given the low carbonation this is still an excellent barleywine. I was going for something like a Hardy's and I think I hit it damn close on aroma and flavor. I have a case of these I'm going to let sit for a few years to see how they mature.