L'Apocalypse Barleywine

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

rocco336

Member
Joined
Jan 18, 2011
Messages
14
Reaction score
0
Location
Greensboro
Recipe Type
All Grain
Yeast
S-04
Yeast Starter
4L
Batch Size (Gallons)
5
Original Gravity
1.109
Final Gravity
1.024
Boiling Time (Minutes)
60
IBU
50.1
Color
14.6
Primary Fermentation (# of Days & Temp)
21 days @ 66
Secondary Fermentation (# of Days & Temp)
60 days @ 66
Additional Fermentation
Keg Condition @ 66
Tasting Notes
Should be nice and complex, with some dark fruit overtones and oakiness from cubes.
14 lbs. Maris Otter (3.0 SRM)
1 lbs. Aromatic Malt
1 lbs. Crystal-30
0.5 lbs. Crystal-80
1.5 oz. Target (14%)-60 min. (50.1 IBU)
1 lbs. Table Sugar @ Knockout
1 oz. Hungarian Oak Cubes soaked in Brandy/Whisky


Mash: 20.6 qts at 162 to achieve mash temp of 151, hold for 75 min.

Sparge to bring volume of wort to 6.8 gallons then boil, adding the sugar at flameout.

Ferment at room temp for 3 weeks then transfer to secondary. While the primary fermentation is going on, soak oak cubes in brandy or whisky and add to the sec. for 3 months. When enough oak flavor is in beer, transfer to keg and keg condition for additional time, planning on doing a half year to year-long fermentation

Note: If SG of preboil is low, may use a reduction boil or longer boil time and increase wort volume.


What do you guys think of this one? Should I drop the oak chips or let it go like this? Brewing this to commemorate building a keezer and thought itd be fun to tap my Guinness clone (with stout faucet!) with some friends over a long brew day.
 
Looks great IMO. Why the decoction? You would likely have the exact same beer if you did a 75 Min mash at 149. So much less work...
 
Back
Top