Hell Bound Barleywine

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hell Bound Barleywine
Brewer: Joe Zynel
Asst Brewer:
Style: American Barleywine
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.120 SG
Estimated Color: 21.8 SRM
Estimated IBU: 86.3 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
11 lbs 16.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 52.2 %
3 lbs 16.0 oz Munich Malt (9.0 SRM) Grain 2 17.4 %
2 lbs 16.0 oz Rye, Flaked (2.0 SRM) Grain 3 13.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.3 %
1 lbs Caramel/Crystal Malt - 90L (90.0 SRM) Grain 5 4.3 %
2 lbs Maple Syrup (35.0 SRM) Sugar 6 8.7 %
2.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 51.9 IBUs
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 8 11.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 45.0 min Hop 9 18.3 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 4.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 12 1.1 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 13 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
0.50 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
0.50 oz Chinook [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 23 lbs
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Name Description Step Temperat Step Time
Mash In Add 26.25 qt of water at 160.2 F 149.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.76gal) of 168.0 F water
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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I am brewing the above this weekend. It is a modification of Water into Barleywine with the alcohol of an Olde School and the hop profile of Bigfoot.

I will let you know how things turn out.

Joe

you gonna get 83% on a 1.12 beer? awesome if so how about a starter?

I actually changed up the yeast and decided to use the new San Diego Super Yeast as I heard it is a bit more alcohol tolerant. It is in a starter at 1.040 as we speak on the stir plate. Plan on pitching about a quart. 83 is probably shooting for the stars as my mash tun is more like 75%. I am mashing with a finer crush and plan two batch sparges. I didn't make all the changes in Beer Smith.

Attached is a link to a video of the fermentation after only 24 hours. The fermentation started within an hour of pitching and is super active.

[ame]http://youtu.be/Q3kBDJQv_ZM[/ame]

Thanks
Joe

How did the San Diego super yeast attenuate here?

The measured OG was 1.090 and at transfer to secondary it was at 1.010 which is probably done. That is 67%. Active fermentation was done in 72 hours.

Got some tasting notes on this? I'm looking for a good base barleywine for my brandy barrel. This may fit the bill. Looking for ABV like Olde School and Bigfoot's hop profile would play nicely with brandy.