An itty bitty baby barleywine

[Ravenshead]

That became a monster.

I had the last of few pounds of a bag of two-row and some time this weekend so I decided to make a 1 gallon batch of Barleywine just for fun. Here's the recipe:

6# two row
.75 oz EKG @ 60
.50 oz EKG @15

Mashed at 155

I was trying BIAB for the first time so I guessed at 60% efficiency. That would have given me an OG of 1.131. I did a little better than that and got 1.149.

I pitched a vial of WLP099, I hope it gets to 1.020-ish but I'm guessing it'll stop in the 30's.

Any suggestions?

 

[jfrank85]

What, no caramel?

 

[Ravenshead]

Heh,

I made it with what was laying around. I did boil the crap out of it to darken it a bit though.

 

[jfrank85]

Let's call it a monster SMaSH!

 

[urbanmyth]

I just did a SMaSH barleywine with Maris Otter and EKG. I mashed really low (started at 15 and dropped to 148 over an hour). I have heard that mashing low helps fermentability. If it gets stuck in the 1.030s, you might try some alpha amylase. It could help dry it out a couple more points.

 

[asterix404]

You are going to have a huge problem with fermentation. Did you use a huge starter? I think at this point you might want to add water to it since you are looking at yeast not being able to start and inhibiting reproduction even at a gallon. If you are going to go through with this, let it ferment out and get some high gravity yeast or champagne yeast. You are looking at about what... 12 to 14% ABV... the yeast will die long before then, I am not even sure about the high gravity yeast going that high but I know that champagne yeast will hit up to 25% and maybe dry it out a bit.

Oh also, this will take a year to be drinkable.

 

[Ravenshead]

I just did a SMaSH barleywine with Maris Otter and EKG. I mashed really low (started at 15 and dropped to 148 over an hour). I have heard that mashing low helps fermentability. If it gets stuck in the 1.030s, you might try some alpha amylase. It could help dry it out a couple more points.

I was thinking I may use some amylase if it gets stuck but at these levels of alcohol I don't think sugar complexity is going to be my problem.

 

[Ravenshead]

You are going to have a huge problem with fermentation. Did you use a huge starter? ...

...Oh also, this will take a year to be drinkable.

No starter, it's only a gallon batch. A starter would be as big as the batch. I used YLP099 so I'm as covered as I'm going to be as far as yeast survivability in alc goes (I think). This one is just or fun and I don't know if it will ever be drinkable but plan to age it well.

 

[urbanmyth]

I was thinking I may use some amylase if it gets stuck but at these levels of alcohol I don't think sugar complexity is going to be my problem.

It doesn't matter how healthy your yeast is if they can't fit the sugars into their little yeasty mouths.

 

[hopcop]

No starter, it's only a gallon batch. A starter would be as big as the batch. I used YLP099 so I'm as covered as I'm going to be as far as yeast survivability in alc goes (I think). This one is just or fun and I don't know if it will ever be drinkable but plan to age it well.

WLP099 has the potential to reach up to 25%ABV. Mashing low will indeed get more fermentables. I would keep it around 68*F to ferment to help it stay active (due to no starter). If it seems to slow down a bit just give it a gentle swirl to keep them going. I have an DFH 120min clone at 15%ABV in my primary right now. I used a 6L starter of 1056 and then used a 800ml starter of WLP099 when the SG:1.030. I added dextrose in 1# increments to keep them moving. It could have fermented way more I just didn't want it to keep going. Keep an eye on it just to make sure it doesn't get too sluggish since you did under pitch.
Cheers

 

[Ravenshead]

According to Mr Malty I didn't under-pitch. It's only a 1 gallon batch so should only need a single vial and no starter. I will start to raise the temp over the next couple of days to help dry it out.

 

[Ravenshead]

I'm sitting at about 1043 now or about 16.7% abv. It tastes great so I think I'll just bottle from here. Should I add a little yeast to help carbonate?

 

[hopcop]

My 120 min clone finished at 14.87%. I used 099 as well. I added I pack of champagne yeast to help kick start the carbonation. It's been 10 days and I have some bubbles and lacing in the glass. I've been told you can get it carbed with just the 099 but takes months. I guess if you can wait then let it go. I'm not that patient plus I got it this far and didn't want to mess anything up by not getting it carbed. I know a guy that had a brew at 20%+ and waited with the 099 and he couldn't get it to carb up. I just liked the insurance blanket.
Cheers.

 

[Ravenshead]

I bottled it as is. I don't plan on drinking this until Thanksgiving so I'm patient. I'm really surprised at how nice it tastes still. It's going to be great even partially carbed.