Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Strong Ale > All-Grain - Hell Bound Barleywine

Reply
 
LinkBack Thread Tools Display Modes
Old 10-25-2011, 11:11 PM   #1
baltjoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Hampstead
Posts: 24
Default All-Grain - Hell Bound Barleywine

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 1L
Additional Yeast or Yeast Starter: NONE
Batch Size (Gallons): 5
Original Gravity: 1.120
Final Gravity: 1.015
IBU: 86.3
Boiling Time (Minutes): 60
Color: 21.8
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: NONE
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Hoppy Malty Barleywine

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hell Bound Barleywine
Brewer: Joe Zynel
Asst Brewer:
Style: American Barleywine
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.120 SG
Estimated Color: 21.8 SRM
Estimated IBU: 86.3 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 16.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 52.2 %
3 lbs 16.0 oz Munich Malt (9.0 SRM) Grain 2 17.4 %
2 lbs 16.0 oz Rye, Flaked (2.0 SRM) Grain 3 13.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.3 %
1 lbs Caramel/Crystal Malt - 90L (90.0 SRM) Grain 5 4.3 %
2 lbs Maple Syrup (35.0 SRM) Sugar 6 8.7 %
2.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 51.9 IBUs
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 8 11.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 45.0 min Hop 9 18.3 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 4.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 12 1.1 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 13 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
0.50 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
0.50 oz Chinook [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 23 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 26.25 qt of water at 160.2 F 149.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.76gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Page 1 of 1

I am brewing the above this weekend. It is a modification of Water into Barleywine with the alcohol of an Olde School and the hop profile of Bigfoot.

I will let you know how things turn out.

Joe

__________________
baltjoe is offline  
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 05:23 AM   #2
benbradford
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2007
Location: Denver
Posts: 928
Liked 23 Times on 21 Posts

Default


you gonna get 83% on a 1.12 beer? awesome if so how about a starter?

__________________

I think it's too bad that everybody's decided to turn on drugs, I don't think drugs are the problem. Crime is the problem. Cops are the problem. Money's the problem. But drugs are just drugs.
Jerry Garcia

benbradford is offline  
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 06:55 PM   #3
baltjoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Hampstead
Posts: 24
Default


I actually changed up the yeast and decided to use the new San Diego Super Yeast as I heard it is a bit more alcohol tolerant. It is in a starter at 1.040 as we speak on the stir plate. Plan on pitching about a quart. 83 is probably shooting for the stars as my mash tun is more like 75%. I am mashing with a finer crush and plan two batch sparges. I didn't make all the changes in Beer Smith.

__________________
baltjoe is offline  
 
Reply With Quote Quick reply to this message
Old 10-30-2011, 11:51 PM   #4
baltjoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Hampstead
Posts: 24
Default


Attached is a link to a video of the fermentation after only 24 hours. The fermentation started within an hour of pitching and is super active.

http://youtu.be/Q3kBDJQv_ZM
Thanks
Joe

__________________
baltjoe is offline  
 
Reply With Quote Quick reply to this message
Old 11-08-2011, 10:53 AM   #5
chriswilkes33
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Worrstadt, Germany
Posts: 303
Liked 10 Times on 9 Posts
Likes Given: 6

Default


How did the San Diego super yeast attenuate here?

__________________
chriswilkes33 is offline  
 
Reply With Quote Quick reply to this message
Old 11-10-2011, 04:45 PM   #6
baltjoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Hampstead
Posts: 24
Default


The measured OG was 1.090 and at transfer to secondary it was at 1.010 which is probably done. That is 67%. Active fermentation was done in 72 hours.

__________________
baltjoe is offline  
 
Reply With Quote Quick reply to this message
Old 03-29-2012, 05:27 PM   #7
tmains
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Cleveland
Posts: 116
Liked 2 Times on 2 Posts
Likes Given: 2

Default


Got some tasting notes on this? I'm looking for a good base barleywine for my brandy barrel. This may fit the bill. Looking for ABV like Olde School and Bigfoot's hop profile would play nicely with brandy.

__________________
tmains is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Fireside Barleywine KingBrianI Strong Ale 51 01-22-2014 06:12 PM
AG - Water Into Barleywine Brewpastor Strong Ale 87 10-31-2013 07:16 PM
All-Grain - L'Apocalypse Barleywine rocco336 Strong Ale 2 03-10-2011 12:42 PM
All-Grain - Centennial Barleywine Shinglejohn Strong Ale 1 03-16-2010 03:55 AM