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Barley wine gravity?

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Ryno

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I made a barley wine 1.100 OG. on 3/1. I checked the gravity on 3/12 and it was 1.043 and checked 3/16 and it was 1.041. It is clearing and settling out. Does this seem about right with the gravities?.... I was expecting it to be much lower. I used the wyeast labs Imperial Blend 9093 with a 2l starter. I was planning on transfering to secondary in another week or so and I dont think it will drop too much more. What about pitching in some S-05 or S-04 to help finish it up? Not sure what to do. This is the 1st time with a beer this big. Thanks Ryno
 

CBBaron

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Need more information. Recipe? mash temps if appropriate?

Craig
 
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Ryno

Ryno

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Here you go: Hope this helps.... Do you think it could drop 10 or points in another week?



Irish Whiskey Barrel Barleywine
English Barleywine


Type: All Grain
Date: 2/17/2009
Batch Size: 5.50 gal
Brewer: Ryno
Boil Size: 6.79 gal Asst Brewer:
Boil Time: 60 min Equipment: Ryno's Brew Haus
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 53.33 %
3.00 lb Munich Malt (9.0 SRM) Grain 13.33 %
3.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 13.33 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.44 %
1.00 lb Victory Malt (25.0 SRM) Grain 4.44 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.22 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.11 %
0.25 lb Wheat Malt, Bel (2.0 SRM) Grain 1.11 %
2.50 oz Northern Brewer [7.80 %] (60 min) Hops 47.7 IBU
1.50 oz Northern Brewer [7.80 %] (15 min) Hops 14.2 IBU
1.00 oz Fuggles [4.50 %] (5 min) Hops 2.2 IBU
1.50 lb Maple Syrup (35.0 SRM) Sugar 6.67 %
2 Pkgs Imperial Blend (Wyeast Labs #9093-PC ) [Starter 1700 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.100 SG
Measured Original Gravity: 1.098 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.043 SG
Estimated Alcohol by Vol: 10.35 % Actual Alcohol by Vol: 7.22 %
Bitterness: 64.1 IBU Calories: 472 cal/pint
Est Color: 21.7 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 21.00 lb
Sparge Water: 0.00 gal Grain Temperature: 40.0 F
Sparge Temperature: 168.0 F TunTemperature: 40.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body Step Time Name Description Step Temp
60 min Mash In Add 26.25 qt of water at 170.8 F 148.0 F
15 min Mash Out Add 16.80 qt of water at 205.9 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 19.8 PSI Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 364.0 days
Storage Temperature: 65.0 F

Notes

1 pint Grade B Maple Syrup added at end of boil

Soak 1 oz Medium Toast french oak cubes in 4 oz Black Bush Irish Whiskey for 2 weeks while in primary ....then add to secondary for 28 days. Keg and condition for 1 year.
 

mkling

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I would warm that beer slightly (get it up to around 70F if possible). Once it's slightly warmer, I would gently rock that beer a bit to re-rouse that yeast. You definitely want another 10 point or so drop. 1041 FG will be too sweet, I suspect.
 
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Ryno

Ryno

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Suprisingly enough it really isnt sweet....I'm beginning to wonder if my refractometer crapped out.
 

ajwillys

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Suprisingly enough it really isnt sweet....I'm beginning to wonder if my refractometer crapped out.
Definitely try it with a hydrometer. I personally am leary of my refractometer for FG readings and a beer this big would have me suspecting it even more.
 
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Ryno

Ryno

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Ok, will do. I need to pick up a new hydrometer (broke my other one). I've been only using my refractometer. I will give this thing some more time and temperature. If I do have to add some more yeast, would S-05 or S-04 be ok? Also, if adding a dry yeast would I hydrate it normally as with other batches or just pitch it dry? Thanks
 

Bobby_M

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You have been using the refractometer correction tools and not taking a direct reading right? At 148F, I would have mashed for 90 minutes but it's not a guarantee that you weren't fully converted.
 
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Ryno

Ryno

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I guess I need to figure out Beersmiths refract tool section. I've been just converting brix measurements with an online brix to SG table.....no wonder everything is F'd up. I will do some searching so I get this down right. Unfortunately I have to wait to get my hydrometer.
 

david_42

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With my barley wines, the last 10-15 points took as long as the first 70. 5-6 weeks isn't unusual.
 
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Ryno

Ryno

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I think everything is ok. I guess trying to use the refractometer for final gravities is a no no unless you have good corrections for it...which I do now. I think this one is ready for the secondary in another week. I'm actually around 12abv already (after 3 weeks). It is dry with virtually no sweetness in it......I image it should age well. I'll try it at New Years and then next April. HA HA I hope I can keepmy hands off of it that long! Thanks everyone for your help and good info to get me back on track!! Sometimes I need to srounge for the info before posting. Ryno
 
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