Brithday Barley Wine 11/11/11

[thewurzel]

Ok I wanted to brew a beer for my coming birthday next which will be 11/11/11.

So I decided a barley wine would be good with an O.G 1111 either finishing at 1011 or 11% ABV. which 11%+ abv should be easy with a final gravity around 1026 ish

I was also feeling lazy and decided to go extract. So below is my recipe which I brewed yesterday

When measured I hit 1110 1 point off my OG. Which I am happy with

I also pitched this onto a yeast cake from a 10 gallon batch of orfys hobgoblin

I am hoping to primary for 10 days the transfer to secondary splitting into a 5 gallon and a one gallon and dry hop the entire batch, in addition the one gallon will also add oak chips which have been soaked in Scotch. With the total secondary about a month then transfer to bottles for aging.

As I have never made a barley wine before any suggestions would be appreciated.

Birthday Barley Wine
English Barley wine

Type: Extract Date: 11/28/2010
Batch Size: 6.00 gal Brewer: Julian Davis
Boil Size: 7.97 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:

Ingredients
Amount Item Type % or IBU
9.75 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 57.35 %
4.00 lb Pale Liquid Extract (8.0 SRM) Extract 23.53 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.88 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.47 %
3.00 oz Northern Brewer [8.50 %] (65 min) Hops 48.5 IBU
1.00 oz Fuggles [4.50 %] (65 min) Hops 8.6 IBU
2.00 oz Goldings, East Kent [5.00 %] (Dry Hop 3 days) Hops -
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 7.2 IBU
1.00 oz Fuggles [4.50 %] (30 min) Hops 6.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 4.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (1 min) Hops 0.4 IBU
2.00 lb Brown Sugar, Light (8.0 SRM) Sugar 11.76 %
1 Nottingham Yeast-Ale picthed on 10 gallon yeast Cake


Beer Profile
Est. Original Gravity: 1.111 SG Measured Original Gravity: 1.110 SG
Est. Final Gravity: 1.026 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 11.27 % Actual Alcohol by Vol:
Bitterness: 75.7 IBU Calories:
Est. Color: 17.9 SRM Color:
Color

 

[Nateo]

http://beerdujour.com/Howtobrewabigbeer.htm

 

[jgourd]

http://beerdujour.com/Howtobrewabigbeer.htm

+1,000,000. Very very informative article!

 

[McNulty]

Looks good! Pitch more yeast though.

 

[thewurzel]

Looks good! Pitch more yeast though.

It took off like a rocket

6 gallons in a 15 gallon bucket and still when i got home from work today the Kräusen had blocked the blow off tube and the bucket was looking like a Michelin man. boy did it hiss and blow out Kräusen as i pulled the tube out and it probably one of the most intense fermentations that i have seen in 10 years. cool though.
well as the fermentation slows i intend to rouse the yeast some
then pitch some more before bottling
does anybody know the alcohol tolerance of Nottingham as i am wondering if i will have to use another yeast to bottle with and if so what yeast would be good to use in this situation.

 

[Nateo]

Rousing may not even be necessary. I recently pitched a 1.120 barleywine on a cake of S-04 and it got down to 1.022 without rousing, after only 6 days.

I think the alcohol tolerance of a strain is hard to definitively state. Some yeast may die off at X%, but others will survive. I've never had to re-yeast my beers to carbonate them, but sometimes it took 3-4 weeks before they were fully carb'd.

 

[heywatchthis]

I had one batch a long time ago that never carb'd. If I brew anything over 10% now, i use a little extra fresh nottingham to make sure that doesn't happen again.

 

[thewurzel]

Rousing may not even be necessary. I recently pitched a 1.120 barleywine on a cake of S-04 and it got down to 1.022 without rousing, after only 6 days.

I think the alcohol tolerance of a strain is hard to definitively state. Some yeast may die off at X%, but others will survive. I've never had to re-yeast my beers to carbonate them, but sometimes it took 3-4 weeks before they were fully carb'd.

thanks for the info i will be checking my S.G.s as i go on
still unsure about carbonation factor. how long from start of fementaion would you bottle your batch

 

[bknifefight]

I too have brewed an extract barley wine. I ended up having issues with stuck fermentation but have it going again now. I'm subscribing to see how things go for you and I may be able to give some advice if needed.

 

[MarzBock]

Nice numbers, there.. I remember getting all excited when my birthday fell on 04-04-04, so I know where you're coming from...

I know this is off topic, but I bet you'd appreciate this one: My wife got a new car and her odometer hit 666 on 06-06-06.. lol.. devil car.

This might sound crazy, but every time I've put numerology efforts into an intoxicating product, well.. it always seems sooo much better. Ritual makes everything better.

 

[boostsr20]

Don't chance it, pitch extra yeast at bottling. I bottled a 13% RIS back in may and open one at teh 6 month mark and it didn't have great carb. Not sure what I'm going to do with them....

 

[thewurzel]

just checked the SG its down to 1030 in 5 days
still bubbling away but real slow now
as ong as it makes it down another 4- 6 points i will be happy