wonderbread23
Well-Known Member
Hello everyone! This is my first barley wine, although I've done a couple other big beers. Built this recipe based on suggestions in DGB and based on various online recipes. This is my first all-grain (with a touch of sugar) big brew recipe. Definitely open to any suggestions or tips on how I can pull this one off. My boil should be right around 4.5 hours to get down to my desired volume. Thanks!!!
[size=+2]2009 Burley Wine[/size]
[size=+1]19-C American Barleywine[/size]
Author: Nick Ladd
Date: 10/30/2009
Size: 6.05 gal
Efficiency: 73.0%
Attenuation: 72.0%
Calories: 339.48 kcal per 12.0 fl oz
Original Gravity: 1.100 (1.080 - 1.120)
|================#===============|
Terminal Gravity: 1.028 (1.016 - 1.030)
|=====================#==========|
Color: 17.67 (10.0 - 19.0)
|=====================#==========|
Alcohol: 9.61% (8.0% - 12.0%)
|==============#=================|
Bitterness: 92.4 (50.0 - 120.0)
|=================#==============|
[size=+1]Ingredients:[/size]
7 lb Pale Ale Malt
7 lb Maris Otter Pale
16 oz Midwest Wheat Malt
16 oz Crystal Malt 40°L
7 oz Victory® Malt
7 oz Belgian Special B
2.5 lb CBW® Golden Light Powder (Dry Malt Extract)
2 lb Corn Sugar
1.0 oz Centennial (8.5%) - added during mash
2 oz Chinook (11.5%) - added during boil, boiled 120 min
1 oz Cascade (5.5%) - added during boil, boiled 40 min
.5 oz Centennial (8.5%) - added during boil, boiled 20 min
.75 tsp Irish Moss - added during boil, boiled 15 min
.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
.5 oz Centennial (8.5%) - steeped after boil
1.0 ea WYeast 1318 London Ale III
1.75 oz French Oak Cubes - added dry to secondary fermenter
2 oz Cascade (5.5%) - added dry to secondary fermenter
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 5.61 gal; Strike: 161.38 °F; Target: 150.0 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 144.2 °F
01:53:00 Batch Sparge - First Sparge: 3.0 gal sparge @ 170.0 °F, 10 min; Second Sparge: 3.0 gal sparge @ 165.0 °F, 10 min; Total Runoff: 9.23 gal
[size=+1]Notes[/size]
- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- Afer cooling wort, whirlpool, let settle 15 minutes, and drain off sides.
- Aerate 4 minutes once in fermenter, pitch yeast and aerate an additional 4 minutes.
- Use extra fermenter as bottling bucket
- Pitch onto yeast cake from 5 gallon stout batch.
- Let beer sit on 1.75 oz. medium toast French oak cubes for 2 months (steam to sanitze and then soak in bourbon for 1 week)
- Dry hop 2 weeks with 2 oz cascade pellet hops at end of secondary bulk aging
- When bottling, calculate 2 volumes of CO2 as it may carb even further during extended aging.
Ferment Primary 1 Month
Secondary 2 Months on Oak
Dry Hop Additional 2 Weeks
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
[size=+2]2009 Burley Wine[/size]
[size=+1]19-C American Barleywine[/size]
Author: Nick Ladd
Date: 10/30/2009
Size: 6.05 gal
Efficiency: 73.0%
Attenuation: 72.0%
Calories: 339.48 kcal per 12.0 fl oz
Original Gravity: 1.100 (1.080 - 1.120)
|================#===============|
Terminal Gravity: 1.028 (1.016 - 1.030)
|=====================#==========|
Color: 17.67 (10.0 - 19.0)
|=====================#==========|
Alcohol: 9.61% (8.0% - 12.0%)
|==============#=================|
Bitterness: 92.4 (50.0 - 120.0)
|=================#==============|
[size=+1]Ingredients:[/size]
7 lb Pale Ale Malt
7 lb Maris Otter Pale
16 oz Midwest Wheat Malt
16 oz Crystal Malt 40°L
7 oz Victory® Malt
7 oz Belgian Special B
2.5 lb CBW® Golden Light Powder (Dry Malt Extract)
2 lb Corn Sugar
1.0 oz Centennial (8.5%) - added during mash
2 oz Chinook (11.5%) - added during boil, boiled 120 min
1 oz Cascade (5.5%) - added during boil, boiled 40 min
.5 oz Centennial (8.5%) - added during boil, boiled 20 min
.75 tsp Irish Moss - added during boil, boiled 15 min
.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
.5 oz Centennial (8.5%) - steeped after boil
1.0 ea WYeast 1318 London Ale III
1.75 oz French Oak Cubes - added dry to secondary fermenter
2 oz Cascade (5.5%) - added dry to secondary fermenter
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 5.61 gal; Strike: 161.38 °F; Target: 150.0 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 144.2 °F
01:53:00 Batch Sparge - First Sparge: 3.0 gal sparge @ 170.0 °F, 10 min; Second Sparge: 3.0 gal sparge @ 165.0 °F, 10 min; Total Runoff: 9.23 gal
[size=+1]Notes[/size]
- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- Afer cooling wort, whirlpool, let settle 15 minutes, and drain off sides.
- Aerate 4 minutes once in fermenter, pitch yeast and aerate an additional 4 minutes.
- Use extra fermenter as bottling bucket
- Pitch onto yeast cake from 5 gallon stout batch.
- Let beer sit on 1.75 oz. medium toast French oak cubes for 2 months (steam to sanitze and then soak in bourbon for 1 week)
- Dry hop 2 weeks with 2 oz cascade pellet hops at end of secondary bulk aging
- When bottling, calculate 2 volumes of CO2 as it may carb even further during extended aging.
Ferment Primary 1 Month
Secondary 2 Months on Oak
Dry Hop Additional 2 Weeks
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]