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Old 03-01-2008, 01:48 AM   #1
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Default Red Kettle Big Bad Barley Wine

Recipe Type: Extract
Yeast: Safale US-05
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Safale US-05 at bottling
Batch Size (Gallons): 5
Original Gravity: 1.116
Final Gravity: 1.015
IBU: 70
Boiling Time (Minutes): 60
Color: Mahogany Red
Primary Fermentation (# of Days & Temp): 6-7 Days 70
Secondary Fermentation (# of Days & Temp): 15 days 70

13 lb Light Liquid Malt Extract
2 lb Corn Sugar (Dextrose)

Hops
2oz Simcoe Hops (60 min)
2oz Centennial Hops (30 and 15 min)
(Somewhere around 70.6 IBU according to the Tinseth method)

Grains
¼ lb Victory
¼ lb Munich
¼ lb Crystal 40
¼ lb Crystal 120

1 tsp Irish Moss (45 min)
2 11.5g packages of Fermentis Safale US-05

Steep grains for 30 min at 150° in 1.5 gallons of water, sparge with 2 quarts of 150° water. Remove from heat, add extract and dextrose and stir until dissolved and then bring it to a boil. Add 2oz Simcoe at the beginning of boil, 1 tsp Irish Moss at 45 min, 1oz centennial at 30 min and 1oz Centennial at 15 min. Chill wort add to fermenter, top up to 5 gallons with water and pitch starter. I should mention that I made a 3 liter starter with one package of yeast and pitched another dry. I also added another rehydrated package at bottling just to make sure there was enough live yeast to carbonate.

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Last edited by pdxhophead; 03-23-2008 at 11:43 PM.
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Old 03-20-2008, 04:44 AM   #2
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I'm curious, how well did the S-05 handle a wort with such a high OG? (Obviously, you have a decent FG, so it worked well in the end.) Did you have any issues with stuck fermentations, and what were your aerating methods?

The reason I am asking, is that I am planning on doing a barleywine of similar gravity using S-05 soon, but I was planning on stepping up my wort with an additional sugar addition later to avoid having a really high OG.

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Old 03-20-2008, 06:08 AM   #3
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Quote:
Originally Posted by Chaos_Being
I'm curious, how well did the S-05 handle a wort with such a high OG? (Obviously, you have a decent FG, so it worked well in the end.) Did you have any issues with stuck fermentations, and what were your aerating methods?

The reason I am asking, is that I am planning on doing a barleywine of similar gravity using S-05 soon, but I was planning on stepping up my wort with an additional sugar addition later to avoid having a really high OG.
I didn't have any problem with stuck fermentation at all but I made a 3 liter starter with 2 packages of yeast.
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Old 03-20-2008, 02:31 PM   #4
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Thanks for the reply I read through your blog too, pretty good stuff. I've been meaning to do the same...it sure would beat my handwritten brew-note book. I type a lot better than I write with a pen anyways, hehe.

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Old 04-07-2008, 07:49 PM   #5
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how would you convert liquid light to dry? thanks!

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Old 07-06-2008, 07:42 PM   #6
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Quote:
Originally Posted by claphamsa View Post
how would you convert liquid light to dry? thanks!
Divide by 1.2.
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Old 07-09-2009, 07:38 PM   #7
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This looks good, and I'm planning on trying this recipe for my next brew. Does anyone have any tasting notes or advice regarding this recipe?

Thanks,
Brad

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Old 10-06-2013, 12:18 AM   #8
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Bringing this from the dead. Has anyone made it and have tasting notes?

Is it worth making is all I'm basically asking?

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Old 11-17-2013, 05:02 PM   #9
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I was wanting some tasting notes as well. I guess 5 years is a long time for someone to remember how a beer tasted haha. Looks like a good recipe although a total of #1 of steeping grains seems light for such a big beer. I would use #1/2 of victory to boost that bready / chewy flavor and #1/2 of crystal 40 for more caramel. I like a lot of malt presence in a barleywine. This would also balance out the 70ibu a little better.

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