first Barley wine what do you think?

Hey everyone..... amazingly enough this will be my first attempt at making a barley wine and to top it off I'm trying to use only what I have on hand. If I may say so I don't think I did too bad considering it's all out of my inventory. Let me know what you think of this recipe am I missing anything ? do I have anything in here that should not be ? any input including aging times mash temps etc. are all very much so appreciated thanks !!!!

burley whine
American Barleywine
Type: All Grain Date: 6/21/2013
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 9.22 gal Asst Brewer:
Boil Time: 90 min Equipment: Aaron's mlt
End of Boil Volume 7.02 gal Brewhouse Efficiency: 69.26 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 85.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.0 %
2 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 8.6 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 2.2 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.2 %
4.0 oz Special B Malt (180.0 SRM) Grain 5 1.1 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 6 30.8 IBUs
1.00 oz Centennial [9.70 %] - Boil 45.0 min Hop 7 19.6 IBUs
1.00 oz Northern Brewer [9.60 %] - Boil 30.0 min Hop 8 16.2 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 9 4.0 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 2.0 min Hop 10 0.9 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11 -

Beer Profile

Est Original Gravity: 1.106 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 11.3 % Actual Alcohol by Vol: 4.7 %
Bitterness: 71.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 15.0 SRM
Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 23 lbs 4.0 oz
Sparge Water: 4.75 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 30.06 qt of water at 169.4 F 152.0 F 60 min

Sparge Step: Fly sparge with 4.75 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 10.10 PSI Carbonation Used: Keg with 10.10 PSI
Keg/Bottling Temperature: 40.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

Looks good to me, man! Let 'er sit for a while, and I think in fall, 2014 you're gonna be sipping on a fine barleywine.

Aschecte said:

Estimated Alcohol by Vol: 11.3 % Actual Alcohol by Vol: 4.7 %

Click to expand...

Why is there such a huge discrepancy between predicted and actual here?

Recipe looks good. You may get lower efficiency on such a large beer.. I usually plan on 60% instead of 70% when I do a big beer like this. if that is an issue, consider adding a pound or two of honey to get the OG up, without adding to overall sweetness... i.e. honey/sugar will help it ferment out drier.

US-05 is a beast and I've used 2 pkgs in a barleywine like this before. It did well, but allow it to free-raise a bit after primary. I let mine set in the fermenter 4 weeks before kegging. The yeast will take some extra time as that is huge OG and they will get tired a bit. I'd also recommend re-hydrating the packets before pitching.

Finally, use one of the 'can I mash it' calculators out there to see if you can fit al the grains in your MT. Easy to overlook that until you are filling up your MT on brew day. If it won't fit, then consider replacing some grain with DME in the last 15-min of the boil...

Good luck!
--LexusChris

chad_ said:

Why is there such a huge discrepancy between predicted and actual here?

Click to expand...

Sorry about that ........ I haven't brewed this yet...... With beersmith at least I don't mess with those inputs until I actually brew the beer then I will input my mash pre boil gravity and my original gravity...... About 6 months from today ill start looking at my FG and input that..... Those thy you see in my report are just more for recipe evaluation but, good catch !!!

LexusChris said:

Recipe looks good. You may get lower efficiency on such a large beer.. I usually plan on 60% instead of 70% when I do a big beer like this. if that is an issue, consider adding a pound or two of honey to get the OG up, without adding to overall sweetness... i.e. honey/sugar will help it ferment out drier.

US-05 is a beast and I've used 2 pkgs in a barleywine like this before. It did well, but allow it to free-raise a bit after primary. I let mine set in the fermenter 4 weeks before kegging. The yeast will take some extra time as that is huge OG and they will get tired a bit. I'd also recommend re-hydrating the packets before pitching.

Finally, use one of the 'can I mash it' calculators out there to see if you can fit al the grains in your MT. Easy to overlook that until you are filling up your MT on brew day. If it won't fit, then consider replacing some grain with DME in the last 15-min of the boil...

Good luck!
--LexusChris

Click to expand...

Amazingly, I only lost 1% of my mash eff. I usually hit 85% consistently today with a 24.25lb grain bill ( I upped my crystal 120 and 60 to 1lb each so it was closer to 10% of my grain bill) I ended up with 84% ( rounded up it was actually 83.7% eff). Very surprised with that big of a bill that I hit such a high conversion. I was a happy camper. Now comes the inevitable blow off from this monster beer which ended up at a OG of 1.104 keep your fingers crossed my ceiling stays clean !!!

Nicely done! Cheers!