Old Helicon Barleywine 2008

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Brewsmith

Home brewing moogerfooger
Joined
Aug 10, 2005
Messages
7,172
Reaction score
2,383
Location
Torrance, CA
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
Boiling Time (Minutes)
90
IBU
116
Color
14
Primary Fermentation (# of Days & Temp)
28 @ 67ºF
Secondary Fermentation (# of Days & Temp)
None
Additional Fermentation
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 :p) 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
 
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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