I used to be a French teacher. Realized working with kids wasn't my cup of tea, plunged into depression and now I'm back in school, working my ass off to become... a lawyer (well, not actually a lawyer, you guys don't have what I want to become, but I digress). What does this have to do with beer ? Everything.
I will be finished with school next year in May (not actually, but pretty close). This will be pretty big for me. Thus, I want to get smashed on Barleywine with my friends and family. And since I want this to be even more special, I want to come up with my own recipe. This is a rough draft, based on Bobby Smash MO barlewine.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bar Graduation Barleywine
Brewer:
Asst Brewer:
Style: English Barleywine
TYPE: Partial Mash
Taste: (41,0)
Recipe Specifications
--------------------------
Batch Size: 4,50 gal
Boil Size: 6,50 gal
Estimated OG: 1,098 SG
Estimated Color: 12,0 SRM
Estimated IBU: 98,1 IBU
Brewhouse Efficiency: 65,00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
16,00 lb Pale Malt, Maris Otter (3,0 SRM) Grain 93,57 %
0,10 lb Chocolate Malt (450,0 SRM) Grain 0,58 %
1,50 oz Northern Brewer [8,50 %] (60 min) Hops 55,7 IBU
1,00 oz First Gold [7,50 %] (40 min) Hops 24,9 IBU
1,00 oz First Gold [7,50 %] (20 min) Hops 11,0 IBU
1,00 oz First Gold [7,50 %] (10 min) Hops 6,5 IBU
1,00 lb Sugar, Table (Sucrose) (1,0 SRM) Sugar 5,85 %
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 16,10 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
90 min Saccharification Add 24,15 qt of water at 157,2 F 148,0 F
10 min Mash Out Heat to 168,0 F over 10 min 168,0 F
I want it to be rich and malty without being too sweet or dry, altough I would err on the side of dryness. I don't want a lot of fruit as much as I want subtle complexity and character (I went for First Gold because of the supposedly marmelade taste and aroma it has). Not sure about the yeast's attenuation and alcohol tolerance. I will also be boiling this for two hours plus to give it the color and taste I want, since I'm not using any crystal/speciality malts to have a fermentable wort.
I will be finished with school next year in May (not actually, but pretty close). This will be pretty big for me. Thus, I want to get smashed on Barleywine with my friends and family. And since I want this to be even more special, I want to come up with my own recipe. This is a rough draft, based on Bobby Smash MO barlewine.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bar Graduation Barleywine
Brewer:
Asst Brewer:
Style: English Barleywine
TYPE: Partial Mash
Taste: (41,0)
Recipe Specifications
--------------------------
Batch Size: 4,50 gal
Boil Size: 6,50 gal
Estimated OG: 1,098 SG
Estimated Color: 12,0 SRM
Estimated IBU: 98,1 IBU
Brewhouse Efficiency: 65,00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
16,00 lb Pale Malt, Maris Otter (3,0 SRM) Grain 93,57 %
0,10 lb Chocolate Malt (450,0 SRM) Grain 0,58 %
1,50 oz Northern Brewer [8,50 %] (60 min) Hops 55,7 IBU
1,00 oz First Gold [7,50 %] (40 min) Hops 24,9 IBU
1,00 oz First Gold [7,50 %] (20 min) Hops 11,0 IBU
1,00 oz First Gold [7,50 %] (10 min) Hops 6,5 IBU
1,00 lb Sugar, Table (Sucrose) (1,0 SRM) Sugar 5,85 %
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 16,10 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
90 min Saccharification Add 24,15 qt of water at 157,2 F 148,0 F
10 min Mash Out Heat to 168,0 F over 10 min 168,0 F
I want it to be rich and malty without being too sweet or dry, altough I would err on the side of dryness. I don't want a lot of fruit as much as I want subtle complexity and character (I went for First Gold because of the supposedly marmelade taste and aroma it has). Not sure about the yeast's attenuation and alcohol tolerance. I will also be boiling this for two hours plus to give it the color and taste I want, since I'm not using any crystal/speciality malts to have a fermentable wort.
