eyebrau
Well-Known Member
- Joined
- Jan 6, 2013
- Messages
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A couple weeks back (1/5) I brewed a 5gal batch of English Barleywine (first time using recipe):
17lb M.O.
1lb Munich
8oz Crystal 60L
8oz Special B
1lb cane sugar
2oz Kent Goldings 60min
1oz Kent Goldings 45min
1oz Kent Goldings 30min
1oz Kent Goldings 15min
Yeast - yeast cake of S-04 from a batch of ordinary bitter I brewed around a week and a half before (racked the bitter off the yeast, put the barleywine wort straight on top of the yeast cake without rinsing, about 15 mins later, tops).
mashed w/6gal at around 153F (was shooting for 149F but was having problems hitting)
sparged w/just under 3gal at 170F
Started boil with too much water (obviously) and boiled an extra hour before adding the first hop addition. As such, I didn't hit my calculated OG, which was 1.112, and instead hit 1.090. Planned FG was 1.025, and recalculated for the final 6 gallons instead of 5, should hit 1.020. It bubbled away, but not wildly, for about a week, maybe week and a half, then quieted.
On Saturday (1/19) I pulled a sample and got a gravity reading of 1.043. Since it wasn't active, and I was worried about the yeast, I pitched a packet of Nottingham I had lying around, since I've had pretty good luck with it in the past with big beers, and since it should have no affect on the flavor. I haven't seen any activity since. I tasted the sample and it seemed OK, though young (obviously) and a bit too sweet. That's way to high for an FG, I refuse to call it finished.
Can I assume I'm just not being patient enough with it? Or is the 153F mash temp killing me? Was my sparge water too hot? Or am I missing something? I anticipate waiting a year til it's drinkable, but I didn't think I'd have to wait any longer than usual to hit FG. Thoughts?
Thanks!
17lb M.O.
1lb Munich
8oz Crystal 60L
8oz Special B
1lb cane sugar
2oz Kent Goldings 60min
1oz Kent Goldings 45min
1oz Kent Goldings 30min
1oz Kent Goldings 15min
Yeast - yeast cake of S-04 from a batch of ordinary bitter I brewed around a week and a half before (racked the bitter off the yeast, put the barleywine wort straight on top of the yeast cake without rinsing, about 15 mins later, tops).
mashed w/6gal at around 153F (was shooting for 149F but was having problems hitting)
sparged w/just under 3gal at 170F
Started boil with too much water (obviously) and boiled an extra hour before adding the first hop addition. As such, I didn't hit my calculated OG, which was 1.112, and instead hit 1.090. Planned FG was 1.025, and recalculated for the final 6 gallons instead of 5, should hit 1.020. It bubbled away, but not wildly, for about a week, maybe week and a half, then quieted.
On Saturday (1/19) I pulled a sample and got a gravity reading of 1.043. Since it wasn't active, and I was worried about the yeast, I pitched a packet of Nottingham I had lying around, since I've had pretty good luck with it in the past with big beers, and since it should have no affect on the flavor. I haven't seen any activity since. I tasted the sample and it seemed OK, though young (obviously) and a bit too sweet. That's way to high for an FG, I refuse to call it finished.
Can I assume I'm just not being patient enough with it? Or is the 153F mash temp killing me? Was my sparge water too hot? Or am I missing something? I anticipate waiting a year til it's drinkable, but I didn't think I'd have to wait any longer than usual to hit FG. Thoughts?
Thanks!