The Damned

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saq

Well-Known Member
Joined
Jun 26, 2008
Messages
783
Reaction score
52
Location
Tucson
Recipe Type
All Grain
Yeast
WLP007
Yeast Starter
4L
Additional Yeast or Yeast Starter
WLP715
Batch Size (Gallons)
5.5
Original Gravity
1.133
Final Gravity
1.033
Boiling Time (Minutes)
150
IBU
120.3
Color
22
Primary Fermentation (# of Days & Temp)
28 @ 68f
Secondary Fermentation (# of Days & Temp)
28 @ 68f
Additional Fermentation
8 weeks keg conditioning
Tasting Notes
see post
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: The Damned
Brewer: saq
Asst Brewer:
Style: American Barleywine
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 9.55 gal
Estimated OG: 1.131 SG
Estimated Color: 22.0 SRM
Estimated IBU: 120.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 150 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 12.63 %
15.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 63.16 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 4.21 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.21 %
1.00 lb Rye Malt (4.7 SRM) Grain 4.21 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 2.11 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.05 %
2.00 oz Magnum Pellet [13.50 %] (150 min) (FHops 81.0 IBU
1.00 oz Chinook Plug [14.30 %] (30 min) Hops 27.3 IBU
1.00 oz Green Bullet Leaf [13.20 %] (10 min)Hops 11.9 IBU
1.00 items Servomyces (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 8.42 %


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 18.75 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 25.00 qt of water at 167.5 F 156.0 F


Notes:
------
Brewed 12/27/08 - OG of 1.133, put in conical, decanted 4L of WLP007 starter, set for fermentation at 68f.
Took gravity reading on 1/6/09 and got 1.065
Took gravity reading on 1/19/09 and got 1.052
Took gravity reading on 2/5/09 and got 1.052, dumped trub and old yeast, added a 2L starter of WLP715 champagne yeast
Took gravity reading on 2/10/09 and got 1.040, very sweet and slightly biting
Took gravity reading on 2/21/09 and got 1.034, bubbling had completed stopped, racked to keg, chilled and carbonated.
Bulk aged in fermentation fridge until 3/21/09, put on tap for a few weeks for sampling, then bottled on 4/14/09.
-------------------------------------------------------------------------------------

My inspiration for this beer was basically to make a Double Bastard-ish Barleywine/Imperial Strongale kicked up a notch or two. When it was green it was so sweet and crazy tasting I was thinking of dumping it, but persistence won the day and as it aged it got to be pretty awesome. It didn't quite turn out how I expected, but everyone I've shared this with has absolutely raved about it.

The use of 2lbs of Candi Sugar is intentional, while the 3lbs of ex-light DME is to up my OG because my 10G mashtun can't take more. Increase your base malt if you have a large enough mashtun to do a 1.133 OG brew and drop the ex-light DME.

This beer is one of the ones I sent off to Longshot 2009. Yeah I ignored that 1.070 "guideline" :)
 
TheDamned.jpg

Appearance: Pours a hazy dark copper with a thin, fading off-white crown. Some lacing.
Aroma: Sweet Caramel, light candied dark fruit, fig, some banana esters
Flavor: Woah, intense! Sweet, light caramel, candied dark fruit, balanced slightly against some detectable bitterness. Some hop flavors, but they are definitely in the background.
Mouthfeel: Definitely on the sweeter side, but not cloying. Finishes pretty clean with only mild lingering caramel sweetness.
Overall: This is an intense beer, no two ways about that. Its kind of like a Double Bastard got it on with a Tripel.
 
Brewed it.

Pitched on a Cali Ale F3 cake, and it wasnt 6 hours till the airlock blew off.

Then this beast boiled a gallon of starsan through the blow off tube for two days.
She finally slowed down, but something tells me fermentation temp was a little high.

How long should I promary this one? 3 or 4 months?
 
I would do a month in primary and two months in secondary at least. This beer needs some time.
 
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