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Old 06-11-2009, 06:06 PM   #1
Bobby_M
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Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: Slurry from previous batch   
Batch Size (Gallons): 5   
Original Gravity: 1.118   
Final Gravity: 1.018   
IBU: 64   
Boiling Time (Minutes): 120   
Color: 14 SRM   
Primary Fermentation (# of Days & Temp): 30 @ 68F   
Secondary Fermentation (# of Days & Temp): 90 @ 68F   
Tasting Notes: Pretty darn smooth for a 13% beer. Just a slight bit of alcohol hotness.   

This actually a SMASH (single malt/single hop beer) and it's surprisingly complex despite that fact. I call it a fusion BW because it's uses English malt/hop/IBU levels but has the alcohol level of an American.

28.0 lb Maris Otter mashed at 149F for 75 minutes.
1 lb White Table Sugar (Sucrose) added to boil.
2.0 oz East Kent Goldings (6.2%) - added during boil, boiled 60.0 min
3.0 oz East Kent Goldings (6.2%) - added during boil, boiled 5.0 min

The mash ratio was setup to achieve 8.75 gallons of runoff without infusing any sparge water. 11 gallons strike yields about 8.5 gallons preboil wort which works on my system for a two hour boil. This method works out to about 60% efficiency on a "normal" 75% average system. Go ahead and sparge for a smaller beer (good ESB if you cap the mash with a pound of Crystal 80L before putting the sparge in).

The wort was pitched on top of a fresh cake of US-05 because that's what I had. However, the beer attenuated a bit too much.

After a month in primary, rack to secondary on top of 2oz of French Oak chips that have been steamed, then soaked in a few ounces of bourbon. Leave in secondary for 3 months then keg or bottle.

The beer started scoring 39s (BJCP sheets) at about the 5 month mark. Took silver at BUZZoff 2009 in wood aged category.

If I could have fixed on aspect, I would have liked it to stop at about 12% ABV for a better balance.
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Old 06-11-2009, 06:22 PM   #2
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a barleywine SMaSH! just brilliant! Looks and sounds like it's a great beer. May have to try me a barleywine one of these days.

 
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Old 06-11-2009, 06:28 PM   #3
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Good thing you put "(awards)" in the title. Otherwise we may never have known how full of yourself you are, bobby
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 06-11-2009, 06:35 PM   #4
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why steam the oak chips? i love the idea of doing a smaller beer from this also. Nice
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Old 06-11-2009, 06:39 PM   #5
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Quote:
Originally Posted by scinerd3000 View Post
why steam the oak chips? i love the idea of doing a smaller beer from this also. Nice
Sanitation. Personally, I dump near-boiling water on them, but steaming works too. Soaking in normal-proof (~40% ABV) booze is not enough to really sanitize.
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 06-11-2009, 06:47 PM   #6
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Quote:
Originally Posted by scinerd3000 View Post
why steam the oak chips? i love the idea of doing a smaller beer from this also. Nice
Ditto if you are soaking?

What color was this?

I did a MO smash and it was a pale golden color, but other recipes I've seen, it appears MO should give a dark wort. I'm wondering if I get sent the wrong grains and didn't realize it being my first time using MO.
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Old 06-11-2009, 06:57 PM   #7
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Quote:
Originally Posted by IrregularPulse View Post
Ditto if you are soaking?

What color was this?

I did a MO smash and it was a pale golden color, but other recipes I've seen, it appears MO should give a dark wort. I'm wondering if I get sent the wrong grains and didn't realize it being my first time using MO.
Maris Otter is a pale malt. Certain maltsters (glen eagles, for instance) make it slightly darker, but most MO is 3-5 SRM...just a touch darker than American 2-row. It should not produce "dark" wort. Bobby says his was 14srm, which is dark amber to brown, but that's because there's twenty-eight freaking pounds in 5 gallons!
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 06-11-2009, 07:43 PM   #8
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Though I am completely full of myself, I really only added the (awards) thing because of the whole discussion about trusting recipes, etc. I'd probably take a chance on a recipe with at least some BJCP recognition.

Yeah, Marris Otter is pale, maybe a bit darker than regular 2-row, but it adds up when you get into big bills like that. I think a lot of people add pounds of Special B and Crystal 120 thinking it's necessary to get a dark barleywine.

14 SRM is like the darker side of an ESB or lighter side of a brown ale.
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Old 06-11-2009, 08:36 PM   #9
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Old 06-11-2009, 08:51 PM   #10
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Good to know. I guess the grain to volume ratio makes sense.
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