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Old 08-26-2009, 03:15 AM   #1
Bearcat Brewmeister
Pour, Drink, Pee, Repeat
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Feb 2006
Cincinnati, OH
Posts: 699
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Recipe Type: All Grain   
Yeast: WLP041   
Yeast Starter: 2L on stir plate   
Batch Size (Gallons): 5.5   
Original Gravity: 1.084   
Final Gravity: 1.020   
IBU: 73   
Boiling Time (Minutes): 90   
Color: 16   
Primary Fermentation (# of Days & Temp): 10 @ 68F   
Secondary Fermentation (# of Days & Temp): 21 @ 68F   
Tasting Notes: Initially sweet, a second dry hopping put it in balance   

Recipe Specifics
----------------
Batch Size (Gal): 5.50
Total Grain (Lbs): 16.25
Anticipated OG: 1.084 Plato: 20.14
Anticipated SRM: 15.9
Anticipated IBU: 73.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Wort Size: 6.96 Gal



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.1 13.50 lbs. Pale Malt(2-row) America 1.036 2
3.1 0.50 lbs. Crystal 40L America 1.034 40
4.6 0.75 lbs. Special B Malt Belgian 1.030 120
3.1 0.50 lbs. Melanoidin Malt 1.033 35
3.1 0.50 lbs. Aromatic Malt Belgium 1.036 25
3.1 0.50 lbs. Honey Malt Canada 1.030 18


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Simcoe Whole 12.90 24.7 90 min.
0.50 oz. Amarillo Gold Whole 9.30 17.8 90 min.
0.33 oz. Summit Whole 17.20 6.7 20 min.
0.33 oz. Cascade Whole 7.20 2.8 20 min.
0.50 oz. Simcoe Whole 12.90 7.6 20 min.
0.33 oz. Amarillo Gold Whole 9.30 3.6 20 min.
0.33 oz. Summit Whole 17.20 3.3 5 min.
0.33 oz. Cascade Whole 7.20 1.4 5 min.
0.50 oz. Simcoe Whole 12.90 3.7 5 min.
0.33 oz. Amarillo Gold Whole 9.30 1.8 5 min.
0.50 oz. Cascade Whole 7.20 0.0 Dry Hop Secondary
0.50 oz. Simcoe Whole 12.90 0.0 Dry Hop Secondary
1.00 oz. Cascade Whole 7.20 0.0 Dry Hop Keg


Yeast
-----
White Labs WLP041 Pacific Ale

Mash Schedule
-------------
Qts Water Per Lbs Grain: 1.49
Saccharification Rest Temp : 152F Time: 45min


This was supposed to be an Imperial Amber Ale. It came out a bit sweet, but the bitterness had potential. I took a growler of it camping and brought a bag of opened hops along. We drank some from the growler stright up, then for comparison poured some into the hops, let it sit, then poked holes in the bag and drained into a cup (redneck randall). The beer improved significantly, not only adding a better hop nose, but accentuating the bitterness and flavor. I then decided to enter it as a barleywine. It scored a 37 at Beer and Sweat 2009 and won the Strong Ale category. Judges comments were that it had sweet maltiness up front with carmel and toffee in balance with a piney/grapefruit hop flavor (heavier on piney) and slight alcohol warmth. The only knocks were it could use a bit more body and that although it was within style, they would have like to see more warmth.

My first foray into Barleywines - definitely going to make this one again and ramp it up.
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Kegged: Barrel Aged Imperial Sweet Stout, Rye Ale, Old Ale
Secondary:
Barrel Aged Imperial Sweet Stout On Cherries
Primary:
Fruitcake Old Ale, RIS
Next Up: White IPA
Projects: Brutus Strut-stand (Done), Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, Founder's Dirty Bastard, New Glarus Moon Man, Fat Head's Hop Juju

 
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