Hell Bound Barleywine - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Hell Bound Barleywine

Reply
 
Thread Tools
Old 10-25-2011, 11:11 PM   #1
baltjoe
 
baltjoe's Avatar
Recipes 
 
Jan 2011
Hampstead, MD
Posts: 24

Recipe Type: All Grain   
Yeast: WLP001   
Yeast Starter: 1L   
Additional Yeast or Yeast Starter: NONE   
Batch Size (Gallons): 5   
Original Gravity: 1.120   
Final Gravity: 1.015   
IBU: 86.3   
Boiling Time (Minutes): 60   
Color: 21.8   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: NONE   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Hoppy Malty Barleywine   

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hell Bound Barleywine
Brewer: Joe Zynel
Asst Brewer:
Style: American Barleywine
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.120 SG
Estimated Color: 21.8 SRM
Estimated IBU: 86.3 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 16.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 52.2 %
3 lbs 16.0 oz Munich Malt (9.0 SRM) Grain 2 17.4 %
2 lbs 16.0 oz Rye, Flaked (2.0 SRM) Grain 3 13.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.3 %
1 lbs Caramel/Crystal Malt - 90L (90.0 SRM) Grain 5 4.3 %
2 lbs Maple Syrup (35.0 SRM) Sugar 6 8.7 %
2.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 51.9 IBUs
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 8 11.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 45.0 min Hop 9 18.3 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 4.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 12 1.1 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 13 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
0.50 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
0.50 oz Chinook [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 23 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 26.25 qt of water at 160.2 F 149.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.76gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Page 1 of 1

I am brewing the above this weekend. It is a modification of Water into Barleywine with the alcohol of an Olde School and the hop profile of Bigfoot.

I will let you know how things turn out.

Joe

 
Reply With Quote
Old 10-27-2011, 05:23 AM   #2
benbradford
 
benbradford's Avatar
Recipes 
 
May 2007
Denver, Colorado
Posts: 1,010
Liked 34 Times on 30 Posts


you gonna get 83% on a 1.12 beer? awesome if so how about a starter?
__________________
I think it's too bad that everybody's decided to turn on drugs, I don't think drugs are the problem. Crime is the problem. Cops are the problem. Money's the problem. But drugs are just drugs.
Jerry Garcia

 
Reply With Quote
Old 10-27-2011, 06:55 PM   #3
baltjoe
 
baltjoe's Avatar
Recipes 
 
Jan 2011
Hampstead, MD
Posts: 24

I actually changed up the yeast and decided to use the new San Diego Super Yeast as I heard it is a bit more alcohol tolerant. It is in a starter at 1.040 as we speak on the stir plate. Plan on pitching about a quart. 83 is probably shooting for the stars as my mash tun is more like 75%. I am mashing with a finer crush and plan two batch sparges. I didn't make all the changes in Beer Smith.

 
Reply With Quote
Old 10-30-2011, 11:51 PM   #4
baltjoe
 
baltjoe's Avatar
Recipes 
 
Jan 2011
Hampstead, MD
Posts: 24

Attached is a link to a video of the fermentation after only 24 hours. The fermentation started within an hour of pitching and is super active.

http://youtu.be/Q3kBDJQv_ZM
Thanks
Joe

 
Reply With Quote
Old 11-08-2011, 11:53 AM   #5
chriswilkes33
 
chriswilkes33's Avatar
Recipes 
 
Aug 2008
Leander, Tx
Posts: 357
Liked 33 Times on 27 Posts


How did the San Diego super yeast attenuate here?

 
Reply With Quote
Old 11-10-2011, 05:45 PM   #6
baltjoe
 
baltjoe's Avatar
Recipes 
 
Jan 2011
Hampstead, MD
Posts: 24

The measured OG was 1.090 and at transfer to secondary it was at 1.010 which is probably done. That is 67%. Active fermentation was done in 72 hours.

 
Reply With Quote
Old 03-29-2012, 05:27 PM   #7
tmains
Recipes 
 
Jan 2011
Cleveland, OH
Posts: 116
Liked 2 Times on 2 Posts


Got some tasting notes on this? I'm looking for a good base barleywine for my brandy barrel. This may fit the bill. Looking for ABV like Olde School and Bigfoot's hop profile would play nicely with brandy.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
American Barleywine AG - Water Into Barleywine Brewpastor Homebrew Ale Recipes 122 08-03-2016 03:36 PM
English Barleywine Fireside Barleywine KingBrianI Homebrew Ale Recipes 84 03-20-2016 10:35 PM
L'Apocalypse Barleywine rocco336 Homebrew Ale Recipes 2 03-10-2011 01:42 PM
Centennial Barleywine Shinglejohn Homebrew Ale Recipes 1 03-16-2010 03:55 AM


Forum Jump