Bourbon County Barleywine attempt

[chikincoop]

I didnt see a thread on this, so I just took a guess using Goose Islands website. I couldnt find Pilgrim hops anywhere, so I replaced. I also added some roasted barley since they age the barleywine in barrels that were already used to age the stout in.

Im planning on brewing it in the upcoming week. Not sure on the bourbon choice yet for aging. If anyone noticed anything crazy, let me know.

Type: All Grain
Batch Size: 3.00 gal
Boil Size: 5.03 gal
Boil Time: 90 min
End of Boil Vol: 3.90 gal
Final Bottling Vol: 2.50 gal
Fermentation: Ale, Two Stage
Date: 17 Nov 2014
Brewer: Goose Island
Asst Brewer:
Equipment: My Basic Profile
Efficiency: 70.00 %
Est Mash Efficiency: 87.5 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
8.00 gal Poland Spring (R) Water 1 -
1.50 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.00 tsp Chalk (Calcium Carbonate) (Mash 60.0 mins) Water Agent 3 -
1.00 tsp Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
9 lbs 4.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 5 74.0 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 12.0 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 7 6.0 %
4.0 oz Roasted Barley (300.0 SRM) Grain 8 2.0 %
1.00 oz Target [11.00 %] - Boil 90.0 min Hop 9 48.7 IBUs
0.75 oz Fuggles [4.50 %] - Boil 30.0 min Hop 10 10.7 IBUs
2.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 11 -
12.0 oz Brown Sugar, Dark (50.0 SRM) Sugar 12 6.0 %
Gravity, Alcohol Content and Color

Est Original Gravity: 1.108 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 12.5 %
Bitterness: 59.4 IBUs
Est Color: 46.7 SRM

 

[FarmerTed]

I know it's pretty dark for a barleywine, but your recipe almost looks like a stout recipe, with 8% roasted grains. The finishing gravity sounds optimistically low as well; that would give you close to 90% apparent attenuation on a high gravity brew. I would figure the FG was in the 1.025-1.030 range.

 

[chikincoop]

I was thinking the same with the final gravity. I'm pitching a lot of yeast for only a 3 gallon batch. I may split the two starters (1.5-2 lt each), adding the brown sugar after a couple days in the primary with fresh yeast.

 

[chikincoop]

Forgot to mention, i'm mashing at 148 to give the yeast a fighting chance. After considering your advice, I may lower the roast. However, if I keep it and it still ends up a solid beer, no harm done. Seems like worst case I will have a sweeter, more "roasty", beer on my hands which may balance out pretty good. The misses is getting an oak barrel for xmas so I will most likely let it sit until next fall.