American Barleywine Friend of the Devil Barleywine - Home Brew Forums
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Old 04-30-2009, 10:01 PM   #1

Recipe Type: All Grain   
Yeast: WLP001   
Yeast Starter: one litre   
Additional Yeast or Yeast Starter: Red Star Champagne Priming   
Batch Size (Gallons): 5.00   
Original Gravity: 1.100   
Final Gravity: 1.028   
Boiling Time (Minutes): 120   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Thick and chewy with a thick long lasting tan head   

5 gallons on August 31, 2008
Total grain - 20.5 lbs
OG - 1.100
Boil time - 120 mins

Grain bill in lbs

5.50 - Marris Otter
5.00 - Pale malt
2.00 - Vienna malt
1.00 - Munich malt
1.00 - Carapils
1.00 - Crystal 40L
0.50 - Aromatic malt
0.50 - Torrified wheat
3.00 - DME
3.00 oz - Chocolate malt
1.00 - unrefined Mexican cane sugar @ flameout

Hops
2,15 oz Centennial leaf first wort
1.10 oz Centennial leaf 60 mins
1.10 oz Cascade leaf 30 mins
1.05 oz Cascade leaf 15 mins

White Labs WLP001 California Ale starter

Bulk age in the cellar for 7 months

FG 1.028 Alcohol by volume 9.6%

Bottled March 30, 2009 on one packet Red Star Champagne yeast




 
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Old 05-05-2009, 08:17 PM   #2
syd138
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Oct 2008
Chicago, IL
Posts: 537
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sorry, when you say "Bulk Age".. does that mean in the bottle?



 
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Old 05-05-2009, 09:45 PM   #3

Bulk age in the secondary. In this case, a 5-gallon carboy tucked away in a dark corner of my "wine cellar" in the basement, just as in the photo below. In fact, I believe the carboy on the upper left is the Barleywine in question. Be careful to keep the airlock topped up - the vodka tend to evaporate in about 4-6 weeks.



 
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Old 12-04-2009, 11:18 PM   #4
limulus
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Oct 2009
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So this is now 8-mos in the bottle. How is it? I'm interested in brewing a barleywine in a few months. What's in the barrel?
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Old 12-05-2009, 12:17 AM   #5

It's a good big malty barleywine but it's lost much of the hops. If I had it to do over again I'd double both the bittering and finishing hops.

 
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Old 12-05-2009, 12:35 AM   #6
chefmike
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Dec 2007
north Georgia
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Yes... I would love to hear an update. I have most of this instock... including the centennial, which I am not a huge fan of... but this might work. Or maybe sub it for the columbus that I am still not sure why I bought!
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Old 12-17-2009, 06:56 PM   #7
Matt Up North
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Jul 2008
Santa Rosa, CA
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What were your IBU's? What amount of bittering would you look for the second time?
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Old 03-28-2010, 06:23 PM   #8
KayaBrew
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Nov 2008
Jay, Adirondack Mountains, NY
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Regarding the Red Star Champagne yeast, do you add it to the bottling bucket along with the priming sugar solution?
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Old 12-23-2011, 06:04 AM   #9
Bowow0708
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Dec 2011
Manila, Philippines
Posts: 57

could you clear up a few things? I'm just a beginner with only one extract batch under my belt, but after maybe two more batches i might just step up to all-grain. I might just do this for my very first AG batch and I'm going around researching for all grain while saving up for my next two kits and for stepping up. btw what was your mash temp/temps and your liquor to grist ratio in this recipe?

 
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Old 12-24-2011, 11:37 PM   #10
Ramitt
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Sep 2011
Bloomington, Indiana
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what are those awesome continers you have the carboys in and where can one buy them.



 
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