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Old 03-01-2008, 12:48 AM   #1
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Default Red Kettle Big Bad Barley Wine

Recipe Type: Extract
Yeast: Safale US-05
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Safale US-05 at bottling
Batch Size (Gallons): 5
Original Gravity: 1.116
Final Gravity: 1.015
IBU: 70
Boiling Time (Minutes): 60
Color: Mahogany Red
Primary Fermentation (# of Days & Temp): 6-7 Days 70
Secondary Fermentation (# of Days & Temp): 15 days 70

13 lb Light Liquid Malt Extract
2 lb Corn Sugar (Dextrose)

Hops
2oz Simcoe Hops (60 min)
2oz Centennial Hops (30 and 15 min)
(Somewhere around 70.6 IBU according to the Tinseth method)

Grains
lb Victory
lb Munich
lb Crystal 40
lb Crystal 120

1 tsp Irish Moss (45 min)
2 11.5g packages of Fermentis Safale US-05

Steep grains for 30 min at 150 in 1.5 gallons of water, sparge with 2 quarts of 150 water. Remove from heat, add extract and dextrose and stir until dissolved and then bring it to a boil. Add 2oz Simcoe at the beginning of boil, 1 tsp Irish Moss at 45 min, 1oz centennial at 30 min and 1oz Centennial at 15 min. Chill wort add to fermenter, top up to 5 gallons with water and pitch starter. I should mention that I made a 3 liter starter with one package of yeast and pitched another dry. I also added another rehydrated package at bottling just to make sure there was enough live yeast to carbonate.
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Last edited by pdxhophead; 03-23-2008 at 10:43 PM.
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Old 03-20-2008, 03:44 AM   #2
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I'm curious, how well did the S-05 handle a wort with such a high OG? (Obviously, you have a decent FG, so it worked well in the end.) Did you have any issues with stuck fermentations, and what were your aerating methods?

The reason I am asking, is that I am planning on doing a barleywine of similar gravity using S-05 soon, but I was planning on stepping up my wort with an additional sugar addition later to avoid having a really high OG.
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Old 03-20-2008, 05:08 AM   #3
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Quote:
Originally Posted by Chaos_Being
I'm curious, how well did the S-05 handle a wort with such a high OG? (Obviously, you have a decent FG, so it worked well in the end.) Did you have any issues with stuck fermentations, and what were your aerating methods?

The reason I am asking, is that I am planning on doing a barleywine of similar gravity using S-05 soon, but I was planning on stepping up my wort with an additional sugar addition later to avoid having a really high OG.
I didn't have any problem with stuck fermentation at all but I made a 3 liter starter with 2 packages of yeast.
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Old 03-20-2008, 01:31 PM   #4
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Thanks for the reply I read through your blog too, pretty good stuff. I've been meaning to do the same...it sure would beat my handwritten brew-note book. I type a lot better than I write with a pen anyways, hehe.
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Old 04-07-2008, 06:49 PM   #5
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how would you convert liquid light to dry? thanks!
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Old 07-06-2008, 06:42 PM   #6
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Quote:
Originally Posted by claphamsa View Post
how would you convert liquid light to dry? thanks!
Divide by 1.2.
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Old 07-09-2009, 06:38 PM   #7
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This looks good, and I'm planning on trying this recipe for my next brew. Does anyone have any tasting notes or advice regarding this recipe?

Thanks,
Brad
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Old 10-05-2013, 11:18 PM   #8
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Bringing this from the dead. Has anyone made it and have tasting notes?

Is it worth making is all I'm basically asking?
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Old 11-17-2013, 04:02 PM   #9
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I was wanting some tasting notes as well. I guess 5 years is a long time for someone to remember how a beer tasted haha. Looks like a good recipe although a total of #1 of steeping grains seems light for such a big beer. I would use #1/2 of victory to boost that bready / chewy flavor and #1/2 of crystal 40 for more caramel. I like a lot of malt presence in a barleywine. This would also balance out the 70ibu a little better.
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