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Old 01-21-2012, 05:50 PM   #1
JJPicardo
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Apr 2010
Rochester
Posts: 54
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Here's my attempt at cloning what I think is one of the best, most balanced, and complex beer in the world today. Here's my philosophy on this one...

Burton Baton is a 10% beer with 70 IBUs. Additionally, according to Dogfish Head, Burton Baton is a blended brew consisting of a 50/50 blend of their 90 Minute IPA and an English Barley Wine.

DFH 90 Minute IPA is a 9% beer with 90 IBUs, so to achieve the profile necessary, the English Barley Wine needs to hit 12% with 50 IBUs.

So here's the recipe I've come up with for a 10 gallon batch.

90 Minute IPA

16# Pilsner Malt
1.5# Amber Malt
Mash at 150 for 60 minutes
90 Minute Boil
2 oz Amarillo (90)
1/2 oz Simcoe (30)
1/2 oz Warrior (30)
1 oz Amarillo (dry for 7 days)
1/2 oz Simcoe (dry for 7 days)
1/2 oz Warrior (dry for 7 days)
Wyeast 1099

2 weeks Primary
2 weeks Secondary

English Barley Wine

22# Pale Malt UK
1# Cara Pils Dext
3/4# Cara 60L
1/2# 80L
1/2# Special B
150 Mash for 60 Minutes
Boil - 90 Minutes
2 oz Norther Brewer (60)
1 oz Fuggles (30)
1 oz Challenger (30)
Wyeast 1099 or Wyeast 1056

Primary 2 Weeks
Secondary 2 Weeks

At 4 weeks these beers are then blended and aged on oak for 7 days.

What are your thoughts??
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Primary #1 - Scottish Ale
Primary #2 - EMPTY
Secondary #1 - EMPTY
Secondary #2 - EMPTY
On Tap 1 - DFH 60 Minutes Clone
On Tap 2


On Deck - Buon Natale Ale

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Old 01-21-2012, 10:00 PM   #2
mmonacel
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Jan 2010
Medford, NJ
Posts: 544
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Hmmm... I wonder if you can add the barleywine that early without time mellowing it out. More often than not you need BW to age out for a while, but then again at 50/50 that might not be that much of an issue. I'd stick to the 1099 for the BW though as the 1056 might be too clean for the remainder that you don't blend (if that's your plan). The recipes look good though. Also, I would suggest adding the oak only after you're sure about the blend (but I'm assuming you've already figured that).
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Old 01-22-2012, 06:35 PM   #3
skibb
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Jul 2009
Lexington
Posts: 500
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I can't find the website, but listed on it was the recipe of the 'barleywine' from DFH. I recall that It is 97% Pilsner malt, I think the remaining 3% was a crystal - can't remember what lovibond though. It was also hopped exclusively with glacier hops. I will do some searching and see if I can find that webpage.

 
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Old 01-22-2012, 06:45 PM   #4
lastsecondapex
 
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Sep 2010
Greenville, South Carolina
Posts: 392
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You might want a half pound of Carastan on the Barleywine recipe. It is typical in the original British Burton ales. I'm going to try brewing a Burton Ale, it's 3rd on my pipeline.

 
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Old 01-22-2012, 06:51 PM   #5
skibb
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Jul 2009
Lexington
Posts: 500
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No luck so far but I have found this description on several websites:
Quote:
The elusive brew is made from pilsner malt and amber malt with an original gravity of 26.5?P, yielding an 11% abv. It's hopped with Warrior and Glacier varieties. Primary fermentation takes place in open vessels using two yeast strains, one American and one English. For added complexity, the beer is conditioned on barrel staves of French Oak for four months before being dry hopped with Glacier at the rate of a half-pound per barrel. This elixir is then blended 50/50 with 90 Minute IPA. After blending, the beer will measure 80 IBU and 10% abv.
Also, this video of Sam of DFH talking about it might be insightful!
Burton Baton | Dogfish Head Craft Brewed Ales

EDIT
Aha! Found it - I was a bit off with the percentages/ingredients in the previous post...
http://rarebeerclub.beveragebistro.com/rbcbeer_11.html

 
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Old 01-22-2012, 07:04 PM   #6
JJPicardo
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Apr 2010
Rochester
Posts: 54
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So what changes, if any do you suggest? I
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Primary #1 - Scottish Ale
Primary #2 - EMPTY
Secondary #1 - EMPTY
Secondary #2 - EMPTY
On Tap 1 - DFH 60 Minutes Clone
On Tap 2


On Deck - Buon Natale Ale

 
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Old 01-22-2012, 10:17 PM   #7
skibb
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Jul 2009
Lexington
Posts: 500
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Maybe try...

6 Gallon Batch
75% Eff

OG: 1.112 (26.5P)
FG: 1.028
ABV: 11.05%
IBU: 70.1

22# 14 oz Pilsner - 95%
12 oz Crystal 40L - 3%
8 oz Amber malt - 2%

75 minute boil

1.6 oz Warrior (15.1aa) @ 75 min
1 oz Glacier (5.6aa) @ 45
1 oz Glacier (5.6aa) @ 30
1 oz Glacier (5.6aa) @ 15
1 oz Glacier (5.6aa) @ 5
1.55 oz Glacier Dry-hopped

In the article Sam mentions they continuous hop it, so I mimicked that somewhat in this hopping schedule. Also, as mentioned they dry-hop with half a LB per BBL, so I just scaled this down for a 6 gallon batch size.

Now, they age it in French oak barrels for 4-5 months. As a home brewer, your oaking process will have to be different. I recommend as the fermentation nears its end, secondary the beer and add 1-2oz of French oak cubes. Age to taste, i.e. let the beer sit on the oak cubes for 5 or so days then taste the beer daily until you get the right amount of oak flavor in your beer - remember that his beer will be blended so you may lean on a stronger oak character in order for a good amount of it to carry over after blending. I would probably dry hop when I put the beer into secondary, but you may want to wait until a week or two before blending (for a brighter hop presence). If I were brewing this, I may up the dry hop to 2 oz and put it in with the oak. Then, after the right amount of oak flavor is achieved, I would take out the oak cubes and let the beer age for a few months before brewing up the 90 Minute clone, and then blend the two (giving the barley wine some time to mellow).

Hope this helps!

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Old 03-14-2012, 12:39 PM   #8
NuclearRich
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Mar 2010
Hamden, CT
Posts: 1,113
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Did this ever get brewed? I am thinking of trying a clone, that is one delicious beer
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Old 03-14-2012, 12:49 PM   #9
Adamb258
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Mar 2011
Dallas, Texas
Posts: 81

The barelywine portion of this is next up for me once I have a fermenter open in a month.

I had BB on tap at a local place and was blown away

 
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Old 04-09-2012, 07:00 PM   #10
zimmerj81
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Apr 2012
Phoenixville, Pennsylvania
Posts: 87

Hey Adam, did you ever get around to trying the barleywine? Would this barleywine be DFH's Olde School? That's the only barleywine I know of from DFH. However, I believe with Olde School they use an old technique of adding figs after fermentation has settled down to reinvigorate it & kick up the ABV a bit. Either way, I'm dying to try a barlywine if this is a good recipe.

 
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