Help me come up with my 50th Birthday (or my Memorial) 5 year aged Barleywine recipe.

[Revvy]

Revvy,

What did you happen to pitch onto the second beer from the third runnings? I ended up with a 1.050 batch on the third time around (I had much less efficiency it seems) and am gonna sacrifice a vial of the WLP 001 and just get more later for the secondary. Thoughts?

(PS, sorry to copy your brew, but given my location and inability to attend/help, plus all I've learned from you, I decided to make my own in absentia)

~Wm

I didn't pitch it onto anything, I just used a slug from the huge starter of the Cali-ale yeast I pitched into the Barleywine. I thought about doing something different, even pitching a pack of 05, but when I finished growing my starter (I decanted a couple times and added more wort during some of the feedings) that when I transfered it into a brown jug for transport, it was 3/4 of a gallon so I figured I pitched maybe 8-10 ounces of the bottom of the jar.

 

[Revvy]

I think it is cool you are going to do the brew. Have fun.

What are you going to use in place of the 50 year old honey?

 

[winterparkmg]

We didn't have any aged honey like you of course, but what I did have was a few pounds of Brazilian Pepper honey and Orange Blossom honey that my uncle makes. So all said, we ended up with an OG ~ 1.114. Alls I have right now is the WLP500, so I think I'll pitch it to get the wort moving, then hit up the store for more cali. My buddy already pitched all the Cali we had onto the BW this morning... At least we'll have a heck of a ferm. Just got back from his place installing a Blowoff. He had it in a carboy with a plug, so I helped him out a little.....
Thanks!
~Wm

 

[Q2XL]

It looks like you guys had a great time on your brew day. You did a great job on the photos! I think it is a great idea if you do the burnt mead at the brew day in November. I will be there again this year and just might brew.

 

[NuclearRich]

Since reading about your Barleywine, you have inspired me to bew one for my 30th birthday (Ya ya ya... I'm a youngin AND a newbie... I'm used to the lack of respect, don't worry), and I have been sampling a few lately, and more to come. Right now I am savoring a Weyerbacher Insanity. I had their Blithering Idiot and wasn't extremely impressed (but enjoyed it, nonetheless, maybe rated it around a B.), however the cask aging has really enlivened this beer. Quite complex, smooth, and delicious.

So have you thought of aging with bourbon oak??

 

[Revvy]

Since reading about your Barleywine, you have inspired me to bew one for my 30th birthday (Ya ya ya... I'm a youngin AND a newbie... I'm used to the lack of respect, don't worry), and I have been sampling a few lately, and more to come. Right now I am savoring a Weyerbacher Insanity. I had their Blithering Idiot and wasn't extremely impressed (but enjoyed it, nonetheless, maybe rated it around a B.), however the cask aging has really enlivened this beer. Quite complex, smooth, and delicious.

So have you thought of aging with bourbon oak??

I was your age once, so no worries.

I've batted around the idea of oaking it, but, based on some conversations with folks, there may already be too much going on with the honey, the complex grain bill, the decoction/boiling and the two yeast strains, that oaking may detract from everything else going on. I'm not sure, and figure I don't need to make up my miind right away. Though if I magically laid my hands on a 5 gallon charred oak barrel I might think differently, but it would have to be dirt cheap right now..

 

[NuclearRich]

I was your age once, so no worries.

I've batted around the idea of oaking it, but, based on some conversations with folks, there may already be too much going on with the honey, the complex grain bill, the decoction/boiling and the two yeast strains, that oaking may detract from everything else going on. I'm not sure, and figure I don't need to make up my miind right away. Though if I magically laid my hands on a 5 gallon charred oak barrel I might think differently, but it would have to be dirt cheap right now..

haha, at least the thought is there! I like the option. Why not, right? If, in a year, you lay your hands on that barrel, transfer it! (Or whenever is appropriate... can I play a guessing game? If you are aging this for a total of ~5yrs, would oaking it after a year and then retransferring it off after say... a year, and letting it settle for the next 3... would that make it right?)
It definitely sounds like a complex batch, and surely will be outstanding on its own... but the Insanity begs to split a batch and see what oaking will do to it. Maybe steal a gallon and oak that.
...hmmm... after my second barleywine tonight (Victory Old Horizontal) I am getting a little... em... complex would be a good word. Perhaps too crazy... There is a thought in my head that perhaps splitting the brew would detract from its intent as a single batch to commemorate a pending occasion. However... I am sure years later you could unbottle it and oak it and rebottle it as an anniversary version, right??

Cheers my man
... and don't be too harsh on my ramblings please... just BW philosophical musings... but comments are still appreciated!

 

[eon]

Well, looks like I came across this thread a bit late! The Barley Wine looks great Revvy. I'm actually working on a barley wine myself. Gonna brew it in a few days. I'm sorry to hear about your heart condition. Hope all is well. Stay positive and keep on brewing!

 

[Revvy]

Well I just pitched another starter of Cali Ale yeast. I was going to pull a grav sample but when I opened the bucket there was a huge nasty mixture of fallen krauzen and tons of whole hops sitting there on top, and I really didn't want to disturb it right now. I figure I will let it rock again for a week, and then rack it over to glass, pitch a pound of invert sugar syrup and then add the Trappist yeast for another fermentation which hopefully will drive it down to a decent terminal gravity.

Then I'll rack it to a tertiary to bulk age for awhile, and then dryhop it before I bottle it. Hopefully I'll be able to trap some aroma in the headspace that way.

 

[TerapinChef]

Did we ever decide if that Old Honey was actually cooked or I just had all kinds of burnt honey flavors still in my mouth?

 

[Revvy]

Did we ever decide if that Old Honey was actually cooked or I just had all kinds of burnt honey flavors still in my mouth?

Well looking at the crystals in the lower half after you left, I don't think it was cooked, I think it just was a combination of his dad's harvesting late and natural carmelization/concentration though age, like how old LME gets darker over time.

 

[JonK331]

Hi Revvy,

I just wanted to wish you the best of luck with your health and say that I've learned a heck of a lot from your posts and really appreciate your presence on this site.

Cheers!

 

[Revvy]

Hi Revvy,

I just wanted to wish you the best of luck with your health and say that I've learned a heck of a lot from your posts and really appreciate your presence on this site.

Cheers!

Thanks John!

 

[Jud]

Revvy,

Sorry to hear about your heart. That sucks! You answered a lot of my questions last year when I was trying to figure out powder, liquid,and hot water and what is this green stuff? What do you mean I cant drink it after one week? Oh yeah you told me that after many trips to the bathroom!!! You have inspired me to get off my butt and stop putting off that Barley Wine. It will be on the brew line up for next month. So plan on getting a few bottles from Georgia. I can't promise I can wait 5 years to sample mine though. Might have to give you quarterly reports on it!

 

[Revvy]

Thanks Jud. Glad I could help!

Well I just racked it over to a better bottle, added a pound of sugar syrup and added a starter of Whitelabs Trappist High Grav yeast. Hopefully it will add another layer or flavor.

I will say it was a pita to rack with all the hops.

Had to make room for more yeast so I pulled a glass. Wow. Intense. It will be amazing in 5 years when it mellows. It is @ 1.040 now so around 12.5 abv. It tastes like a hot double arrogant baster clone on steroids.

Sorry for the bad pic, but

It is a fairly dark brown.

 

[Dynachrome]

This sounds like an intersting brew. Sorry to hear about the heart condition(s)

AAA - Aortic Angina Ale?

I'll have to go back and check out the recipe. Sounds tasty.

 

[Dynachrome]

Looks like this may be it...



Revvy's 50th Birthday or Memorial Barleywine.

Brew Type: All Grain Date: 9/14/2010
Style: American Barleywine Brewer: Revvy
Batch Size: 5.25 gal Assistant Brewer: The HBT gang
Boil Volume: 6.32 gal Boil Time: 90 min
Brewhouse Efficiency: 75.00 %

Ingredients Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 3.42 %
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 61.54 %
3 lbs Briess Carabrown® Malt (55.0 SRM) Grain 10.26 %
2 lbs 4.0 oz Special B Malt (180.0 SRM) Grain 7.69 %
2 lbs 4.0 oz Victory Malt (25.0 SRM) Grain 7.69 %

0.55 oz Galena [13.00 %] (90 min) (First Wort Hop) Hops 15.2 IBU
0.55 oz Centennial [10.00 %] (90 min) (First Wort Hop) Hops 11.7 IBU
0.55 oz Warrior [15.00 %] (90 min) (First Wort Hop) Hops 17.6 IBU
0.55 oz Cascade [5.50 %] (90 min) (First Wort Hop) Hops 6.4 IBU

1.66 oz Galena [13.00 %] (90 min) Hops 41.6 IBU
0.55 oz Cascade [5.50 %] (90 min) Hops 5.9 IBU
0.55 oz Warrior [15.00 %] (90 min) Hops 16.0 IBU

0.28 oz Centennial [10.00 %] (60 min) Hops 5.0 IBU
0.55 oz Centennial [10.00 %] (30 min) Hops 7.7 IBU

0.55 oz Cascade [5.50 %] (30 min) Hops 4.2 IBU
0.55 oz Cascade [5.50 %] (15 min) Hops 2.7 IBU

1.00 tsp Yeast Energizer (Boil 75.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 75.0 min) Misc
1 lbs 8.0 oz Honey (1.0 SRM) Sugar 5.13 %
1 lbs 4.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.27 %

2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale (after 1 week)
2 Pkgs Trappist Ale (White Labs #WLP500) [Starter 35 ml] [Add to Secondary] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.150 SG (1.080-1.120 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.032 SG (1.016-1.030 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 41.3 SRM (10.0-19.0 SRM)
Bitterness: 150.0 IBU (50.0-120.0 IBU)
Estimated Alcohol by Volume: 15.73 %


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 32.00 lb
Mash Grain Weight: 26.50 lb
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 1.72 gal

Name Description Step Temp Step Time
Mash In Add 33.13 qt of water at 167.1 F 155.0 F 60 min


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


Notes
Do a decotion of about a gallon or so.
Starter made from 2 tubes Cali Ale on Brewday. 1-2 tubes in starter a week later. Add the Belgian to Secondary (Made with 1/2 gallon of reserved wort.

Has it been long enough to taste test? ....Are you thinking of publishing it to the recipe data base?

Thanks,
Bill

 

[Revvy]

Has it been long enough to taste test? ....Are you thinking of publishing it to the recipe data base?

Thanks,
Bill

When I racked it to a better bottle along with a pound of sugar solution and the trappist yeast, I pulled about a glass worth to make room. And I drank it during the lion's game. At that point it was @ 1.040 which put it at 12.5% Even though it is uncarbed and obviously green it had a lot of character, but the alcohol was so raw right now it still overpowered it. But there is complexity. It's really bitter, but not mouth drying like I thought it would be. It bore a big resemblance to Double Arrogant Bastard, but on steroids. It had lots of malty and spicy goodness, and a really thick caramally mouthfeel. It's going to be majorly awesome when it's done...at least I hope so.

 

[ZehBaron]

Hey Revvy, I just saw this thread and I'd like to offer you my best wishes. You've given me helpful advice on several occasions, and I'm sure you'll continue to help new brewers without hesitation.

Keep on hangin' in there, Revvy-- you've got a hell of a brew waiting for you in 5 years.

 

[piteko]

Hehehehe....This is what I found when I got home from work today.

Yeah! Rock&roll man!! :rockin:
Actually, I'm here to thank you for your posts here around, I'm testing primary-only on an IPA because some of your posts. It tastes good except a bit of cardboard, but I know it's soon to tell: I'm going to bottle it next sunday so I'll see how it comes with two conditioning months. Anyway, it's clearer than any other beer I made

Cheers from Italy!
Piteko

 

[Justibone]

I'm testing primary-only on an IPA because some of your posts. It tastes good except a bit of cardboard... I'm going to bottle it next sunday so I'll see how it comes with two conditioning months.

If it's a cardboard taste it may be due to oxidation, and it might get worse with aging.

Best of luck, though!

 

[Dynachrome]

Yeah! Rock&roll man!! :rockin:
Actually, I'm here to thank you for your posts here around, I'm testing primary-only on an IPA because some of your posts. It tastes good except a bit of cardboard, but I know it's soon to tell: I'm going to bottle it next sunday so I'll see how it comes with two conditioning months. Anyway, it's clearer than any other beer I made

Cheers from Italy!
Piteko

Yeah, some batches I've done start with a bit of cardboard overtones, but it seems like bottle conditioning clears that up. ...so far I've been lucky.

 

[Ichthy]

Revvy

Would you care to make any comments on the success of your fermentation schedule? Is the beer attenuating well and are you having any problems with the fermentation stalling?

Thanks

 

[Revvy]

Revvy

Would you care to make any comments on the success of your fermentation schedule? Is the beer attenuating well and are you having any problems with the fermentation stalling?

Thanks

I thought I did, but I see I posted it in another thread where someone just asked how it was doing.

Well, About a week ago I took a grav reading and it was down to 1.040, on the same day I racked it to a better bottle added a pound of sugar boiled in a half gallon of water and pitched a starter of WLP500 Trappist Ale Yeast, and wrapped it in a thermal blanket. I will take a grav reading again next week, and see where it is at, and see if it is time to bulk age it in glass for a few months.

At 1.040 it is 12.5% Abv already. I pulled a glass out of it, and I can't say it is smooth yet (more like rocket fuel), but it was complex. It will be nice.

So I will take a reading this weekend, but by the krausen I saw a few hours after I raked it, I would say it is now below the 1.040 it was at last weekend.

I'd say that I didn't really give the yeast time to stall. I had pitched the second round of cali yeast a week or more before this round, and moving it and adding the yeast at 1.040 more than likely prevented it from stalling there.

 

[Revvy]

I just looked at my beersmith, and though I'm not sure if it is factoring in the second and third yeasting, but it says that the FG range should be anywhere from 1.016-1.030, so as long as I get it in there I should be happy. But the guy that recommended the bizarre yeasting regimen said I might get as low as 1.010.

But 1.030 would put it at 14.96% ABV. 1.16 @ 16.55% and 1.010 @ 17.61.....my liver is hurting just thinking about it....but I'm not going to complain if I even got it to 1.030. That is still pretty insane. :fro:

We'll see.

 

[Ichthy]

Wow, that is really amazing! I'm thinking of a big barleywine to brew this winter and drink the next. It won't as big as your's but I'm inspired by the schedule you used and it seems things are going well without any major hiccups.

And yes, getting to 1.010 would be absolutely nuts!

Thanks for responding!

 

[Revvy]

Wow, that is really amazing! I'm thinking of a big barleywine to brew this winter and drink the next. It won't as big as your's but I'm inspired by the schedule you used and it seems things are going well without any major hiccups.

And yes, getting to 1.010 would be absolutely nuts!

Thanks for responding!

I think the answer lies in plenty of healthy yeast, plenty of yeast nutrients/energizers in the boil, lots of oxygen initially (both at yeast pitch and within the next 12 hours) mashing relatively low for all grain, adding multiple yeast infusions as well as more sugar down the line.

 

[johnnybrew]

Revvy - Couldn't help but think of you while reading the "Size Matters: All About Barleywines" article in the latest Zymurgy. Check it out if you can, I bet you dig it. Haven't been keeping up with this thread and hope all is going well with you and your super batch! Cheers brotha!

 

[Revvy]

Revvy - Couldn't help but think of you while reading the "Size Matters: All About Barleywines" article in the latest Zymurgy. Check it out if you can, I bet you dig it. Haven't been keeping up with this thread and hope all is going well with you and your super batch! Cheers brotha!

Funny I was just reading it this morning.- Good articles on that, the Egyptian beer and brewing sugars. I have to say one of the better issues in awhile.

 

[Revvy]

By the way gang, I just realize that the mash temp in the originally recipe I posted is wrong. On brew day the guys I was with talked me into mashing really low to bring out more fermentables.

I mashed at 148

In the latest BYO they too suggest mashing low for more fermentables in their barleywines. That is what reminded me that I did it and never recorded it on here.

SORRY if anyone's brewed it already and didn't hit their numbers. You still made beer.

*hangs head in shame*