I brewed a Barleywine back at the end of September.
Here is recipe 6gallon batch.
15lbs of 2 row
3lbs Munich
1lb 120 Crystal
2lbs of Sugar
1oz each of Appollo, Columbus, Nugget, and Simcoe hops at different points.
Mashed at 151
Made a 2 liter starter with the WLP 099
OG was 1.095, I split it into 2 carboys a little less than 3 gallons each and split the yeast in half between them.
After 2 weeks it was down to 1.030, I combined them together into one of the carboys, in this case a 5 gallon better bottle, filled it to the top and even had to throw a bit out, left the original yeast cake in the one half.
Bottled it tonight it was down to 1.004, I couldn't believe, so I double checked with a second Hydro and once again with my refractometer.
all three read between 1.003 and 1.004.
Thats some crazy good Attenuation.
Fermented the entire time at 65.
The Sampled tasted great.
Here is recipe 6gallon batch.
15lbs of 2 row
3lbs Munich
1lb 120 Crystal
2lbs of Sugar
1oz each of Appollo, Columbus, Nugget, and Simcoe hops at different points.
Mashed at 151
Made a 2 liter starter with the WLP 099
OG was 1.095, I split it into 2 carboys a little less than 3 gallons each and split the yeast in half between them.
After 2 weeks it was down to 1.030, I combined them together into one of the carboys, in this case a 5 gallon better bottle, filled it to the top and even had to throw a bit out, left the original yeast cake in the one half.
Bottled it tonight it was down to 1.004, I couldn't believe, so I double checked with a second Hydro and once again with my refractometer.
all three read between 1.003 and 1.004.
Thats some crazy good Attenuation.
Fermented the entire time at 65.
The Sampled tasted great.
