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Old 02-06-2009, 08:23 AM   #1
Brewsmith
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Default All-Grain - Old Helicon Barleywine 2008

Recipe Type: All Grain
Yeast: White Labs 001
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.113
Final Gravity: 1.024
IBU: 116
Boiling Time (Minutes): 90
Color: 14
Primary Fermentation (# of Days & Temp): 28 @ 67F
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Strong, malty, strong hop presence without being harsh. Age it a while

From tasting at kegging, this has to be the best barleywine that I have ever made. It is definately strong at 11.9%, but it is attenuated well (76% @ 1.024) is rich with malt, but has a strong hop backbone to balance. This beer should be great in a year or so.

I used a mix of British Pale malt, American Pale Ale malt, and American 2-row (mostly so I wouldn't use up half a bag of one of my malts ) and it ended up being a pretty good choice. The malt flavor is there and it is not buried by the crystal or hops. I went light on the crystal at 5% of the grain bill and made up the rest with a little Aromatic malt and some Flaked Barley for extra body without the sweetness. This beer is great at kegging, and just needs age to mellow. I expect this beer should be great in a year or so when the alcohol and malt can settle down.

#80 Old Helicon Barleywine 2008

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
19-C Strong Ale, American Barleywine
Min OG: 1.080 Max OG: 1.144
Min IBU: 50 Max IBU: 100
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 24.75
Anticipated OG: 1.115 Plato: 26.96
Anticipated SRM: 14.0
Anticipated IBU: 115.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.089 SG 21.34 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
30.3 7.50 lbs. Pale Malt Northwestern America 1.036 3
30.3 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
30.3 7.50 lbs. Pale Malt(2-row) America 1.036 2
4.0 1.00 lbs. Crystal 35L America 1.035 35
2.0 0.50 lbs. Aromatic Malt Belgium 1.036 25
2.0 0.50 lbs. Flaked Barley America 1.032 2
1.0 0.25 lbs. Crystal 150L Great Britain 1.033 150
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Summit Whole 16.50 55.8 90 min.
1.00 oz. Northern Brewer Whole 6.00 20.3 90 min.
0.38 oz. Magnum Pellet 13.60 19.2 90 min.
1.00 oz. Cascade - Home Whole 6.80 5.6 15 min.
1.00 oz. Centennial - Home Whole 8.60 7.0 15 min.
1.00 oz. Cascade - Home Whole 6.80 3.5 5 min.
1.00 oz. Centennial - Home Whole 8.60 4.4 5 min.

Yeast
-----
White Labs WLP001 California Ale

Mash Schedule
------------
Mash Type: Single Step
Grain Lbs: 24.75
Water Qts: 24.00 - Before Additional Infusions
Water Gal: 6.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.97 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 7.98 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit

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Old 02-08-2009, 03:49 PM   #2
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This sounds very nice. How long did you age it before sampling?

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Old 02-09-2009, 02:36 AM   #3
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It was in the primary for 6 weeks when I racked and sampled.

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Old 02-09-2009, 02:51 AM   #4
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brew i just sampled a copy of your 2006 batch that i brewed 12/28/07. man is that awsome the hops have held up so far and are nicely balanced with the malt. i may make this on later this year once the 999 runs out

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